Caramel Upside-down Cheese Cake

Preparation : 45 mins + cooling and overnight chilling | Baking : 60 mins | Makes 20-cm Cake

Castor Sugar --- 250 g
Water --- 250ml + 2tbsp

Egg yolks --- 10
Eggs --- 2
Vanilla Flavouring --- 3 tsp
Milk --- 500 ml
Whipping Cream --- 300ml
Castor Sugar --- 80 g
Mascarpone Cheese --- 250 g stirred gently until smooth

Butter --- 60 g
Icing Sugar --- 30 g
Vanilla Flavouring --- 1/2 tsp
Eggs --- 2
Ground Almonds --- 125 g
Plain Flour --- 2 tbsp, sifted


Combine sugar and water in pan. Stir over low heat until sugar dissolves. Bring to a boil and reduce heat. Boil without stirring until mixture turns golden brown. remove from heat. Add extra water and tilt pan around to mix. Pour 2/3 into a deep cake pan, 20 cm. Leave to set. Set aside remaining caramel.


Preheat oven to 160°C. Whisk egg yolks, eggs and vanilla flavouring until foamy. Combine milk, cream and sugar in a pan. Stir over low heat until sugar dissolves. Bring to a boil and remove from heat immediately. Stand for 5 mins. Pour milk mixture into egg mixture while stirring. Strain and leave to cool.

Stir in mascarpone into egg mixture. Pour filling on caramel in cake pan. Place pan in water bath. bake for 45 mins.

Beat butter, icing sugar, vanilla flavouring and eggs until light and creamy. Add almonds and beat until mixture is thick. Sift in flour and mix until combined. Transfer mixture into pipping bag with large plain nozzle.

Remove cake from oven. Pipe mixture on filling and bake for 15 mins until base is firm and brown. Remove and cool. Cover and refrigerate overnight.

Invert cheese cake onto serving plate. Warm remaining caramel and serve with cake.


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