Kinuskikuorrute (Caramel Topping)
recipe

A delicious and sweet addition to cakes that makes them even more tempting. This recipe is enough for a 26 cm cake.
Preparation Time: 30 minutes
Serving Size: Enough for a 26 cm cake
Ingredients:
- 3 dl heavy cream
- 3 dl brown sugar
Instructions:
1. Combine the heavy cream and brown sugar in a saucepan.
2. Heat the mixture until it comes to a boil.
3. Lower the heat to medium and stir continuously, ensuring the caramel does not boil.
4. Perform the water glass test after about 10 minutes of boiling. Continue boiling until a drop sinks to the bottom of the glass.
5. Allow the caramel to sit at room temperature for a moment so it doesn't run off the edges of the cake.
6. Once the caramel thickens slightly, pour it over the cake and place the cake in the refrigerator for a short while.
Nutritional Information (per serving):
Calories: 150 kcal
Fat: 11 g
Carbohydrates: 15 g
Protein: 1 g
Sugars: 14 g

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