Baileys cake with caramel almond crunch recipe
Lip-smackingly lavish, this extra-luxurious, Bailey-infused sponge cake with lashings of sumptuous salted caramel, topped with caramel popcorn and almond crunch is the ultimate showstopper.
Ingredients
- 65 ml water
- 65 g salted butter
- 50 ml Baileys Original
- 200 ml double cream
- 0.8 tsp sea salt
- 1 vanilla pod, seeds only
- 225 g caster sugar
- 50 g glucose syrup
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