Layered Salted Caramel Cake 🍰✨

What You’ll Need…

✔ 1 pack Salted Caramel Cake
✔ 1 pack Vanilla Ice-Cream Shake
✔ 1 pack Vanilla Shake
✔ 1 pack Dreamy Delight White Chocolate Loops
✔ 1 teaspoon Red Berry Water Flavouring
✔ 1 sachet Dr Oetker Gelatine
✔ 5 small round silicone moulds
✔ 1 heart silicone mould (for jelly heart)

Method:

1️⃣ Prepare the Jelly Layers

• Mix 150ml of boiling water with 1 sachet of gelatine.
• Add 1 teaspoon of Red Berry Water Flavouring and mix well.
• Pour into the heart silicone mould and two of the round silicone moulds.
• Place in the fridge to set.

2️⃣ Bake the Salted Caramel Cake

• Mix Salted Caramel Cake with 100ml of cold water.
• Pour into 3 small round silicone moulds.
• Bake in the oven or air fryer for 8 minutes at 180°C.

3️⃣ Cool the Cake

• Carefully remove the cakes from the moulds while warm.
• Place on a cold plate or surface to cool.

4️⃣ Prepare the Creamy Filling

• Mix the Vanilla Ice-Cream Shake and Vanilla Shake with 80ml of water.
• Blend together to form a thick cream.

5️⃣ Assemble the Cake

• Place one piece of cake on a plate.
• Add a round jelly layer on top.
• Spoon a layer of cream mixture over the jelly.
• Repeat the layering process, finishing with the final piece of cake.

6️⃣ Decorate & Serve

• Spread the remaining cream mixture on top.
• Decorate with jelly hearts and Dreamy Delight White Chocolate Loops.
• Slice and serve!

Enjoy your beautifully layered, creamy, and indulgent dessert! 🍰✨