FRIJE

Instructions

• 1.   Bring the sugar and water to a boil and cook until the caramel has a nice golden color.
• 2.   Add the heavy cream (be careful of splatters) and stir vigorously immediately.
• 3.   If the mixture is not smooth, place it back on very low heat until the first signs of boiling while stirring.
• 4.   Melt the butter in the mixture while stirring until it becomes smooth.
• 5.   In a bowl, beat the eggs.
• 6.   Gradually add the baking powder, flour, salted butter caramel, and brown sugar to the beaten eggs.
• 7.   Grease a loaf pan and pour the batter into it.
• 8.   Bake in a preheated oven at 210°C (thermostat 7) for 40 minutes.

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_cake-au-caramel-breton_315484.aspx