Coffee And Caramel Cake

Serves 3-4

Preparation time 20 Minutes

Cooking time 60 Minutes


Refined Flour - 1 cup

Caster Sugar - 1.5 cups


Butter - 150 gms

Milk - 400 ml

Coffee - 3 tbsp

Fresh Cream - 1/2 cup

Condensed Milk - 1/2 cup

Eggs - 2

Corn Flour - 2 tbsp

Sliced Almonds

A dessert recipe for hardcore foodies and not the faint of heart. Big on calories and big on flavour.


1) In a bowl add the refined flour along with softened butter and make a soft dough.

2) In a cake tin spread the dough in an even layer of 1 cm thickness.

3) Blind bake the crust at 180 degrees for 20 mins.

4) In a bowl separate 2 eggs and add caster sugar to the yolks and cream it.

5) Beat the egg whites till soft peaks and keep aside.

6) Once the milk mixture is a little cool add it to the yolks and keep whisking.

7) Reheat the milk on low flame while whisking so that the yolks would cook and thicken and add corn flour.

8) Add the cream and condensed milk to it and stir.

9) Cool this mixture and slowly fold in the egg whites.

10) Pour on top of the crust in the cake tin and bake again at 160 degrees for 45 mins.

11) In a pan melt sugar along with water and when it turns amber colour, add butter to it.

12) Add the sliced almonds and then pour the caramel on top of the baked cake. Chill and serve.

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