Caramel Feast Cake

  • For Sponge Cake
  • Krater Cocoa Sponge Cake Mix 1000 g
  • Eggs 750 g
  • Water 100 g
  • For Cream
  • Krater Doromiks Crème Patissière 1000 g
  • Water 2500 g
  • Krater Whipping Master Cream (liquid) 500 g
  • For Decoration
  • Krater Golden Caramel Sauce 400 g


Sponge Cake:

  • Whisk vegetable oil, eggs, water, and the Sponge Cake Mix in a mixing bowl at high speed for 3 minutes.
  • Fill the mixture in a 24cm circular tray, and bake in a preheated convection oven for 45 minutes at 155°C. Bake in a masonry oven at upper temperature 180°C and base temperature 170°C.


  • Whisk Krater Doromiks Cream, Whipping Master Cream (liquid), and water for 2 minutes at medium speed medium speed and 5 minutes at high speed, and then refrigerate for 30 minutes.

Melt Krater Golden Caramel Sauce at 35°C in a bain-marie to get the required consistency.
Cut the cake baked in the circular tray into three layers, and spread the filling evenly over each layer, and cover all over the cake. Let it rest at 4°C for 45 minutes, and coat it with melted Golden Caramel Sauce, and decorate it with grated chocolate chips, and serve.

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