Cappuccino & Caramel Cream Torte

Serves: 10-12

You will need

225g unsalted butter, softened

225g light muscovado sugar

200g self-raising flour

25g ground almonds

1 teaspoon baking powder

4 large eggs

1 tablespoon instant coffee

For the caramel cream:

1 x 300ml carton double cream

250g Bonne Maman caramel spread

To decorate:

Shards of white chocolate

Mini Easter eggs


1. Line an 18 x 9.5 (7 x 4 inch) deep, round cake tin with baking parchment. Pre-heat the oven to 180°C/160ºC Fan/Gas Mark 4.

2. Put all the cake ingredients, except the coffee, in a large bowl and, using an electric whisk (mixer or hand-held), beat together until very smooth and creamy. Dissolve the coffee in 1 tablespoon boiling water and blend in.

3. Spoon the mixture into the tin and bake for about 45-55 minutes, or until golden and firm to touch. A skewer pushed into the centre should come out clean. Cover loosely with foil if it begins to darken before the cake is cooked. Cool in the tin for 30 minutes before turning out onto a wire rack.

4. Meanwhile, make the caramel cream. Whip the double cream until it just begins to thicken and hold its shape. The whisk should leave a trail when lifted.

5. Change to a balloon whisk (to avoid over whipping) and add 2 generous tablespoons of caramel spread. Whisk until the cream again holds its shape. Add a further 2 tablespoons of caramel and whisk again until the cream retains its shape. Continue until all the caramel has been incorporated into the cream and the cream forms soft peaks. Divide the cream between two bowls.

6. Cut the cake in half, then split each half again to give four equal rounds. Put the round, which was at the top of the cake, cut side up, on a serving board or plate. Take one bowl of caramel cream and spread about a third over the cake, right to the edge. Top with a second round and repeat until all the cream is used. Finish with the round that was at the base of the cooked cake, cooked side up, as this is the flattest. Press down lightly.

7. Spread the remaining bowl of cream over the top and the sides of the cake. Decorate with shards of white chocolate and mini Easter eggs.

Tip: To make the chocolate shards, melt 200g good-quality white chocolate over a pan of gently simmering water. On a clean baking sheet, spread the chocolate into a round about the thickness of a pound coin and chill for 1 hour. With a large sharp knife, cut wafer thin slices off the round, starting at one edge of the chocolate. As you make the shards pop them into the fridge or freezer to keep them firm.

Recipe taken from 'Bonne Maman The Seasonal Cookbook' (published by Simon & Schuster) - recipe development and food styling by Moyra Fraser - content and image copyright owned by Bonne Maman

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