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triple ginger goats milk caramel cake

Goats milk caramel frosting

creamy frosting made with homemade goats milk caramel adapted from Justin Gellatly’s book called Bread, cake, doughnut, pudding
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Course: Dessert
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

for the goats milk caramel
  • 1 litre whole fat goats milk
  • 375 grams granulated sugar
  • 1/4 tsp bicarbonate of soda
  • 1 tsp vanilla extract
for the frosting
  • 600 ml double cream
  • 3 tbsp icing sugar
  • 1 cup of the goats milk caramel above
  • 1 tsp vanilla extract

Method
 

  1. In a large heavy based saucepan add 500ml of the milk and the sugar,
    Add the other 500ml in another sauce pan but don’t turn the heat on yet.
    Place the big pan with the milk and sugar on the heat and bring to the boil and stir with a whisk until the sugar melts.
    Simmer vigorously while whisking with a balloon whisk for about 20-25 minutes until it turns a light golden brown (Justin’s recipe says to whisk occasionally but I find my pans burn the milk if I don’t stir constantly)
    Turn on the other pan and add the bicarbonate of soda and bring to the boil, then gently pour into the large pan a little at a time.
    It will fizz up and bubble up the sides so be careful.Bring back to a simmer and whisk constantly until a smooth caramel is reached (110c-112c on a thermometer).Pour into sterilised jars and let cool and keep in the fridge.

    In the bowl of a stand mixer add the cream and icing sugar and whip until soft peaks,Add the caramel and vanilla and whip again, whip until the cream becomes thick. (Don’t over whip the cream you don’t want it to reach the point where its too thick)

    Use to decorate the cake made above or your own cake.