Recipe for Carambar caramel cakes

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Recipe for Carambar caramel cakes

Production: 8 – Serving
Preparation: 20 Minutes
Cooking: 30 Minutes

It’s summer, it’s hot so no heavy baking today… Just some simple mini-cakes with Carambar (french caramel).

The carambars, small treats from France are almost unknown in america but very popular in Europe and many African contries.

I’m not sure if it’s for their very sweet and caramel taste that they are so popular. It is certainly not for the ingredients: glucose syrup, sweetened condensed milk, sugar, hydrogenated coconut oil. So it is perhaps for little gags found in the package.

Nevertheless, we must recognize that this industrial caramel has a particularly pleasant taste that is well suited to flavor several types of desserts. In our recipe, largely inspired by the site Marmiton, we opted to make individual portions.

As a bonus, kids and adults can have fun on the site http://www.carambar.fr/ where one can download fun Carambar wallpapers and learn all about the candy from its original design to its development. A selection of jokes with competition, and even coloring and many little surprises for fans of the bar.

In the end the mini-cake tastes good, not too sweet nor too caramelized. It melts in your mouth and with a scoop of ice cream it will top a meal in style.

Recipe for Carambar caramel cakes

Ingredients:
Carambar’s caramel (original) – [29]
Butter – [1/2 cup]  (125 ml.)
Milk – [1/2 cup]  (125 ml.)
White Sugar – [3/4 cup]  (190 ml.)
Eggs  – [3]
Flour (all purpose) – [1 cup]  (250 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)

Steps:
1- Preheat oven to 350 F (180 C).
2-  In a small pot, over low heat,  melt 20 carambars with the butter and the milk.
3- Cut into small pieces and set aside 5 of the remaining carambars.
4- In the large mixer bowl, beat the eggs with the sugar. Add the flour and baking powder.
5- Once the carambars are fully melted, add the mix to the preparation of step 4.
6- Pour into some square cake mold (buttered and flowered).
7- Bake 25 to 30 minutes for 8 individuals cakes or 40 minutes for a single large one (in a bread mold).
8- Once the cakes are baked, cut the remaining 4 carambars in half, lengthwise, and place the pieces on the hot mini cakes.