Maison Patisserie

This caramel cake is a soft, fluffy caramel sponge baked in a loaf tin, studded with dates and topped with a smooth rich caramel cream. This cream is made in a number of steps and it is important not to rush them otherwise the correct consistency will not be achieved. First a caramel sauce is made and then, once cooled, butter is beaten in to form a spreadable consistency. Here it is important to ensure the caramel sauce is completely cold.before adding the butter. This cake

This pavlova has a thick fluffy marshmallow-like center all encased in a crisp bright white meringue shell, the key to this is to not rush the baking process and be patient so thta the meringue keeps its white colour. I have used the sweet and simple combination of fresh strawberries and strawberry sauce with smooth vanilla cream, to create a light, refreshing but indulgent summer dessert. Ingredients: For the pavlova: 4 medium egg whites 280g caster sugar 1/2 tsp cream of ta