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The flavors of Fall delight every sense. That’s why when enjoying the rich aroma of the Salted Caramel Cake candle from Homeworx by Harry Slatkin, you can now also bake this delicious treat, the inspiration for the candle itself. The sweet and salty caramel meets an unexpected touch of Gran Manier to create an exquisite flavor combination. Read below for the recipe that inspired the Salted Caramel Cake candle and shop the Homeworx by Harry Slatkin candle here.
This recipe was given to Harry by his friend, Alex Hitz. It was then interpreted and added to by Laura and Harry.
Yield: One 9-inch cake, approximately 16 servings
For the Cake
Ingredients:
9 tablespoons salted butter, cold, plus more for the pans
3¼ cups plus 2 tablespoons sugar
2 tablespoons plus ¾ teaspoon vanilla extract
12 tablespoons salted butter, melted
8 egg yolks
4 eggs
3¾ cups cake flour, plus more for the pans
2 teaspoons salt
1 tablespoon plus 1½ teaspoons baking powder
¾ cup buttermilk
1 cup plus 2 tablespoons heavy cream
1/8th cup Gran manier
Directions:
For the filling between each layer:
Grand Manier Sauce:
5 egg yolks
1/2 cup plus 2 tablespoons sugar
3/4 cup Grand Manier
1 cup Heavy cream
Method: Add the yolks and half a cup of sugar to a 2 quart mixing bowl that will rest snugly on top of a slightly larger saucepan. Add about 2 inches of water to saucepan and bring to boil. Beat yolks vigorously with a wire wick or portable electric beater, making sure you scrape around inside bottom of bowl with beater.
Place the mixing bowl on the saucepan, do not allow bowl to touch water, and continue beating for 10 minutes or so until yolks are quite thick and pale yellow. Remove bowl from saucepan and stir half the Grand Manier, allow sauce to cool, then refrigerate until thoroughly cold, beat the cream with 2 tablespoons sugar until it is almost but not quite stiff. Fold cream into sauce. Stir in remaining grand mariner. Put in Freezer covered and let harden. Take out and spread between each layer of cake. Whatever you don’t use on cake put back in freezer and use on Ice Cream, berries etc., lasts 6 months.
For the Caramel Icing:
Ingredients
4½ sticks (36 tablespoons) salted butter
1 cup plus 2 tablespoons half-and-half
4½ cups light brown sugar, firmly packed
2¼ cups powdered sugar, firmly packed
2 tablespoons vanilla extract
2 Tablespoons Grand Manier
2¼ teaspoons salt
Directions
Shop all Homeworx by Harry Slatkin, here.
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