Whipped Cream Caramel Cake

For the whipped cream caramel cake, butter a baking dish and sprinkle with flour. Preheat the oven to 175 °C. Beat the eggs with the sugar and vanilla sugar until foamy, then pour in the oil, stirring constantly.

Mix the flour with the baking powder, fold in and pour the batter into the baking pan and smooth it out. Then put the cake in the oven and bake for about 45 minutes.

Remove the base from the oven, allow to cool briefly, then poke deep holes in the cake at even intervals with a thin wooden spoon handle.

For the caramel, mix the sugar with 4 tablespoons of water and bring to a boil. Simmer over low heat until the sugar begins to caramelize to a light brown.

Remove the caramel from the heat and, using a wooden spoon, pour thin strands in the shape of a heart onto a sheet of baking paper. Pour about 100 ml of water over the remaining caramel and boil down to a syrupy sauce until all the caramel has dissolved.

Now pour the caramel sauce evenly into the holes of the base and refrigerate for about 1 hour. Turn the cake out of the mold directly onto a plate, prepare the whipped topping, brush the cake all over with it and garnish with the caramel hearts.

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