An appetizing cake, perfect for all occasions.
This delicious dessert combines the rich flavors of vanilla and caramel with the tartness of mini apples, in a creamy, velvety buttercream frosting.
An easy cake to make, perfect for special occasions, including birthday celebrations.
ALSO READ: Recipe of the day: “Pap” falafels with cheese
Apple and Vanilla Golden Caramel Cake
Ingredients
- 500 grams of Sasko vanilla flavored baking mix.
- 1 box of mini apples (crab apples)
- 200 grams of granulated white sugar
Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature 230g
- 4-5 cups sifted icing sugar 480-600g
- 1/4 cup crème fraîche, at room temperature 60ml
- 2 teaspoons of pure vanilla extract
- Salt
- Golden Confectioner Painting
Method
- Follow the directions on SASKO Vanilla Flavored Baking Mix.
- Evenly distribute the dough between 2 20 cm springform pans lined with baking paper and well buttered.
- Invert as directed and let cool completely.
- Using a hand or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Add 4 1/2 cups powdered sugar, heavy cream and vanilla extract.
- Beat on low speed for 30 seconds, then increase to medium-high speed and beat for a full 2 minutes.
- Taste. Add a pinch of salt if the frosting is too sweet.
- You can control the consistency at this point: add up to 1/2 cup additional confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 tablespoon at a time, beat together, then taste). and add more if you wish).
*This recipe comes from Mynhardt Joubert with permission.
To print
Apple and Vanilla Golden Caramel Cake
500 grams Sasko vanilla flavored baking mix.
-
- 1 Canned mini apples (crab apples)
-
- 200-gram of granulated white sugar
Buttercream Frosting
-
- 1 cup unsalted butter, softened at room temperature 230g
-
- 4–5 Cups Sifted icing sugar 480-600g
-
- 1/4 cup Crème fraîche, at room temperature 60ml
-
- 2teaspoon of pure vanilla extract
-
- Follow the directions on SASKO Vanilla Flavored Baking Mix.
-
- Evenly distribute the dough between 2 20 cm springform pans lined with baking paper and well buttered.
-
- Invert as directed and let cool completely.
-
- Using a hand or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
-
- Add 4 1/2 cups powdered sugar, heavy cream and vanilla extract.
-
- Beat on low speed for 30 seconds, then increase to medium-high speed and beat for a full 2 minutes.
-
- Taste. Add a pinch of salt if the frosting is too sweet.
-
- You can control the consistency at this point: add up to 1/2 cup additional confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 tablespoon at a time, beat together, then taste). and add more if you wish).
READ NOW: Comforting Cold Weather Meal: Mutton and Tomato Bredie Recipe
This delicious dessert combines the rich flavors of vanilla and caramel with the tartness of mini apples, in a creamy, velvety buttercream frosting.
An easy cake to make, perfect for special occasions, including birthday celebrations.
ALSO READ: Recipe of the day: “Pap” falafels with cheese
Apple and Vanilla Golden Caramel Cake
Ingredients
- 500 grams of Sasko vanilla flavored baking mix.
- 1 box of mini apples (crab apples)
- 200 grams of granulated white sugar
Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature 230g
- 4-5 cups sifted icing sugar 480-600g
- 1/4 cup crème fraîche, at room temperature 60ml
- 2 teaspoons of pure vanilla extract
- Salt
- Golden Confectioner Painting
Method
- Follow the directions on SASKO Vanilla Flavored Baking Mix.
- Evenly distribute the dough between 2 20 cm springform pans lined with baking paper and well buttered.
- Invert as directed and let cool completely.
- Using a hand or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Add 4 1/2 cups powdered sugar, heavy cream and vanilla extract.
- Beat on low speed for 30 seconds, then increase to medium-high speed and beat for a full 2 minutes.
- Taste. Add a pinch of salt if the frosting is too sweet.
- You can control the consistency at this point: add up to 1/2 cup additional confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 tablespoon at a time, beat together, then taste). and add more if you wish).
*This recipe comes from Mynhardt Joubert with permission.
To print
Apple and Vanilla Golden Caramel Cake
-
- 500 grams Sasko vanilla flavored baking mix.
-
- 1 Canned mini apples (crab apples)
-
- 200-gram of granulated white sugar
Buttercream Frosting
-
- 1 cup unsalted butter, softened at room temperature 230g
-
- 4–5 Cups Sifted icing sugar 480-600g
-
- 1/4 cup Crème fraîche, at room temperature 60ml
-
- 2teaspoon of pure vanilla extract
-
- Follow the directions on SASKO Vanilla Flavored Baking Mix.
-
- Evenly distribute the dough between 2 20 cm springform pans lined with baking paper and well buttered.
-
- Invert as directed and let cool completely.
-
- Using a hand or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
-
- Add 4 1/2 cups powdered sugar, heavy cream and vanilla extract.
-
- Beat on low speed for 30 seconds, then increase to medium-high speed and beat for a full 2 minutes.
-
- Taste. Add a pinch of salt if the frosting is too sweet.
-
- You can control the consistency at this point: add up to 1/2 cup additional confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 tablespoon at a time, beat together, then taste). and add more if you wish).
READ NOW: Comforting Cold Weather Meal: Mutton and Tomato Bredie Recipe
