Celebration cake with salted caramel sauce

Caramel Sauce (best prepared the night before):
Warm Finesse over medium heat in a saucepan. After about 1 minute, add the water. Bring to a boil and cook until it turns a light golden colour. Stir it only if the Finesse is completely stuck to the bottom.

While stirring, gradually add the whipping cream in three stages. Make sure everything is well mixed before adding butter. After this has melted, bring the sauce to a boil for about 10 minutes, or until it thickens. Turn off the heat and stir in the salt. Refrigerate for at least 2 hours before using the caramel sauce in the cake.

Caramel cake
Set the oven to 180 °C.

In a mixer, combine the dry ingredients with the butter until the mixture is crumbly. In a separate bowl, whisk together the eggs, vanilla extract, and milk, then stir into the dry ingredients in three stages. To achieve a silky smooth batter, run the mixer for about 5 minutes.

At the end of the mixing, add 320 grams of caramel sauce. Stir for another 3-5 minutes, or until the batter is completely smooth. Allow the rest of the caramel sauce to stand at room temperature until you are ready to make the cream.

Pour the batter into a well-greased cake pan. Bake for about 30–40 minutes at 180 °C. Cool the cake, and then prepare the cream.

Using a hand mixer, whip the cream until it is thick and firm, then fold in the remaining caramel sauce with a spatula. Put the cream in a piping bag and decorate the caramel cake with tiny cream peaks.