Caramel Cake with Fruit and Caramel Sauce
This caramel cake with fruit and caramel sauce is a show-stopping dessert where golden caramel, double cream and fresh fruit come together. The Thermomix caramelises the sugar to a rich amber without burning, whips the batter evenly and emulsifies a glossy caramel sauce, making this impressive cake surprisingly achievable.
About this recipe
Caramel cake with fruit and caramel sauce is an indulgent dessert recipe that the Thermomix TM7 makes wonderfully approachable. Searching for caramel cake recipes or an all-in-one kitchen machine dessert for a festive occasion will lead you straight to this beauty: a moist sponge made with eggs, caster sugar and butter, topped with fresh fruit and draped in a glossy homemade caramel sauce. The real magic lies in the TM7's controlled caramelising function, which takes granulated sugar, water and a splash of lemon juice to a deep amber without the risk of burning that plagues stovetop caramel. Meanwhile the built-in scale weighs the double cream and butter directly into the mixing bowl, and the whisk turns eggs and caster sugar into a light, airy batter in moments. Serve this caramel cake at birthdays, Sunday lunches or dinner parties, when the combination of tender crumb, sweet caramel and bright fruit never fails to impress your guests.
Preparation tips
- Use room-temperature eggs and softened unsalted butter for the cake batter, as cold ingredients can cause the caramel sauce to seize when combined. Keep the double cream chilled until the moment you pour it into the hot caramel.
- Choose firmer fruits such as apple, pear or banana slices and toss them briefly in lemon juice so they keep their shape and colour on top of the caramel cake without turning mushy.
- Make the caramel sauce a day ahead and store it in a sealed jar in the fridge, then warm it gently and add a splash of double cream to restore its pourable consistency before drizzling over the fruit.
Recipe variations
- Lactose-free version: replace the double cream with lactose-free pouring cream and use a plant-based margarine instead of unsalted butter. The caramel made from granulated sugar, water and lemon juice is naturally dairy-free, so the sauce stays authentic.
- Festive winter version: top the caramel cake with caramelised pear slices, toasted walnuts and a pinch of cinnamon in the sauce. Add a splash of calvados to the caramel for an adults-only Christmas dessert.
Thermomix TM7 Benefits
- Perfect caramelising - The TM7 brings granulated sugar to a deep golden amber without burning, giving rich caramel flavour. [Temperature Control]
- Weighing precision - Add double cream and butter straight into the mixing bowl while the Thermomix scale weighs each to the gram. [Built-In Scale]. [Precision Control]
- Airy whisking - The butterfly whisk of the Thermomix whisks eggs and caster sugar into a light, fluffy batter for a tender crumb. [Whipping]. [Multi-Function]
- Silky sauce - Controlled heating emulsifies the caramel with cream and butter into a glossy, pourable sauce in the TM7. [Heating]. [Precision Control]
- One-bowl mixing - The Thermomix combines the cake batter evenly in one bowl, so you cream, mix and pour without extra washing up. [Mixing]. [Multi-Function]
Ingredients
- granulated sugar
- double cream
- water
- lemon juice
- unsalted butter
- vinegar
- medium eggs
- caster sugar
- unsalted butter
- milk