Recipe tip: Salted Caramel Cake with Blackberry Frosting

Swedes love a mix of sweet and salty. So here’s a recipe for a sweet finale with a salty twist. A good pie is even better with a dollop of whipped cream on top. Do not forget to prepare the dessert in advance. The wait is definitely worth it.

Recipe for 8-10 pieces.

Basic recipe + filling

1. Cream together the butter, powdered sugar and flour by hand or in a food processor.
2. Add egg yolks and water. Process into a dough as soon as possible. Press into a cake pan – ideally a springform pan.
3. Preheat the oven to 225°C. Bake for about 12 minutes until the base of the cake is lightly browned.
4. Place the cream, sugar, and invert sugar syrup in a heavy-bottomed saucepan and cook over medium-high heat for 30-40 minutes, until the mixture thickens slightly.
5. Check if the caramel is ready. Add a drop or two of the mixture to a glass of water. Once the caramel hardens and turns into a ball, you don’t need to boil it anymore. Stir and melt the butter. Allow the caramel sauce to cool at room temperature for 30 minutes.
6. Pour the caramel mixture into the base of the cake and sprinkle with salt. Refrigerate the cake for an hour. The filling should be firm but not hard.
7. Before serving, remove the cake from the refrigerator for a while and decorate with frozen blackberries.