Caramel cake with spilled glass of crumble and fruit

Caramel cake with spilled glass of crumble and fruit

10 minutos


  • 1 portion of Caramel Cake
  • 30g custard cream
  • 10g biscuit crumble 
  • 5 currants
  • 3 raspberries
  • 3  slices Kumquat oranges
  • 1 blackberry
  • 1  glass of Isomalt caramel 


  1. Thaw the cake in the refrigerator for 3 hours. Use a slightly wet knife to slice the desired portion and set aside.
  2. Select, wash and decoratively cut the fruit, placing it on a tray covered in paper towel to absorb any excess juice and set aside.
  3. Draw a tear with custard cream on a plate and place the cake portion on it decoratively.
  4. Set the glass of Isomalt caramel on one side of the plate, sprinkle the fruit and crumble as if it had all spilled on the cake from the glass.

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