Recipe for caramel drip cake with caramelized hazelnuts

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You love caramel? We knew that!

That’s why today we have the recipe for a delicious caramel drip cake for you. A cake with 100% caramel. A tasty caramel cake with a caramel butter cream and a dripping topping of salty caramel and caramelized hazelnuts. Together this results in our delicious and good-looking caramel drip cake. Not bad, right?

Drip cake 100% caramel

Ideal for a 20 cm x 5 or 7.5 cm baking pan or baking frame


  • 500g ready-to-use caramel cake from Funcakes

Prepare the delicious caramel cake as indicated on the package. Once the cake has cooled, store it in a cake container until further use, or wrap it in cling film to prevent it from drying out.

Salty caramel

  • 80 g of sugar

  • 40 g salted butter

  • 100 ml whipped cream

Prepare a classic caramel: Put the sugar in a saucepan with a light bottom and let it melt over low heat. Do not stir the sugar during melting! Once the sugar has melted and taken on a nice golden color, pull out the pot and stir with a whisk the cream. But beware, the sugar is very hot! You can also heat the cream a little in the microwave in advance, this will make it easier to stir. Once the caramel and cream are properly mixed, add the butter and stir. Allow the finished caramel to cool for at least 2 hours at room temperature.

Buttercream with Swiss Meringue or Swiss Buttercream:

  • 3 egg whites

  • 80 g of sugar

  • 150g soft butter

  • 2 tablespoons of palmin or shortening

  • 2 tbsp vanilla extract

  • 100 g to 150 g powdered sugar

  • 3 tablespoons of salted butter caramel

Separate the yolks from the egg whites. Put the egg whites with the sugar in a saucepan. Hand-whip the egg whites with the sugar over low heat on the stove. You will see that pretty quickly a beautiful foam forms. Turn off the heat when the sugar is completely dissolved. (It’s best to test between two fingers if you still feel sugar crystals.)

Now put the protein mass in a mixing bowl and beat it to a solid protein or meringue / meringue. As soon as the protein mass forms small tips, you can gradually stir in the butter and the shortening. The shortening gives your butter cream more stability and stability and is the secret of a great Swiss butter cream. Once the cream has become a smooth mass you can add the caramel spoon by spoon. Make sure that both have about the same temperature. Now add the sugar and the vanilla extract as well. Place the finished butter cream in a cool place until it is arranged and decorated.

The serving of the drip cake:

  • 2 packs Twix (4 bars)

  • Hole grommet Nr.10 & spout 1M

  • piping bag

Divide your cake into two floors. Use a piping bag and a grommet to place a portion of the butter cream on a floor. Now put the chopped Twix on the cream as an extra crunch. Apply the second soil to the cream.

Using a palette, coat your cake with a thin layer of butter cream. You can calmly see through the cake as in our example. That’s the special charm of a Naked Cakes. Decorate your cake, for example, as shown in the photo with the 1M spout.

Put your delicious caramel into another piping bag and cut a small point into the pastry bag so that you can push out the caramel in a coordinated way. Put the caramel on the edge of your cake and let it run down a bit, almost dripping down. This process is due to the drip-cake its sonorous name.

Extra for the caramel drip cake:

caramelized hazelnuts:

  • a handful of hazelnuts

  • about 50g sugar

  • toothpick

  • duct tape

If you are still a little more confident we have here an extra highlight for you: Decorate your cake with these great caramelized hazelnuts!

Stick a hazelnut firmly on a toothpick. Put the prepared hazelnuts ready. Find yourself a place in your kitchen, where you can later hang the caramelized nuts upside down. At this point, put a few strips of adhesive tape ready to quickly attach the toothpicks with the nuts later.

Cook as described above a golden yellow caramel. For a few hazelnuts, 30 to 50 g of sugar are absolutely sufficient. Once the caramel throws the first bubbles, pull it straight from the stove and dip the prepared nuts into the caramel until they are completely covered in caramel. Pull it upwards out of the pot so that the beautiful “thread forms. Stick the hazelnuts with tape, for example, upside down on your kitchen counter or your kitchen table to cool down. Once the sugar has cooled, you have effective hazelnuts as in our picture here:

Bon Appetit!



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