This delicious caramel latte cake is topped with a layer of cream flavoured with vanilla and coffee

Caramel latte cake

This caramel latte cake will quickly become a firm favourite

Serves 12

For the caramel latte cake you will need:

* 4tbsp fresh ground coffee granules

* 4 large eggs, separated

* 150g (5oz) unsalted butter, at room temperature

* 200g (7oz) golden caster sugar

* 1tsp vanilla bean paste

* 175g (6oz) self-raising flour

For the filling and coating:

* 600ml (1pt) double cream

* 1tsp vanilla bean paste

* 1tsp coffee extract (we used Nielsen-Massey)

* 4tbsp Lotus Biscoff Spread

* 30g (1oz) dark chocolate, grated

For the drizzle:

* 5tbsp Caramel Spread (we used Bonne Maman)

* 2 x 18.5cm (7½in) sandwich tins, lined with baking parchment

1 Heat oven to 150°C or Gas Mark 2. Add 175ml (6fl oz) boiling water to the coffee in
a cafetière. Cool. If coffee is made in a cafetiere, then pour directly and measure.  If the coffee is made in a jug – with ground coffee and hot water – it will need to be strained.

2 Whisk the egg whites with an electric mixer until softly peaking and set aside.

3 Cream together the egg yolks, butter, sugar and vanilla bean paste, until pale, light and fluffy. Gradually fold in the coffee, egg whites and flour. Fold the egg whites and flour alternately.

4 Pour into the prepared tins and bake for 20 mins, or until the cake is shrinking away from the tin sides and a skewer inserted into the centre comes out clean. Cool on a wire rack.

5 Whip the cream, vanilla bean paste and coffee extract, until softly peaking.

6 Spread the Biscoff over one sponge and sprinkle over the chocolate. Spoon on one third of the cream and spread over.

7 Sandwich together with the other sponge. Use a palette knife to spread the cream mixture over the top and sides of the cake to cover.

8 To serve, spoon the caramel on top of the cake, allowing it to drizzle down the sides.

This recipe was featured in Woman’s Weekly, issue dated 2 February 2016