Ingredients
Directions
- 1
Melt butter on low heat and whisk until the butter turns to a golden brown colour and immediately add cold water and whisk. Pour into a mixing bowl and refrigerate until solidified.
- 2
Melt half of your sugar in a pan on low heat until the sugar turns a deep brown colour. Pour the hot caramel onto a silicone lined baking tray and leave to harden and cool completely.
- 3
Toast vanilla bean on a dry pan on medium heat for two minutes until the vanilla is fragrant.
- 4
Break your caramel into small pieces and blend in a food processor until powdered and no big pieces remain.
- 5
Preheat oven to 175°C and line a 9x5 loaf pan with parchment paper.
- 6
Whip butter with a hand mixer on low speed until the water that has separated combines and mixes back into the butter.
- 7
Add caramelized sugar and the rest of your sugar and whip until the sugar’s fully incorporated.
- 8
Add eggs one by one while whisking until all eggs are incorporated.
- 9
Add sour cream and scraped vanilla seeds and mix.
- 10
Sift and add your dry ingredients in two parts and mix with a spatula until just combined.
- 11
Bake for 50-55 minutes or until a toothpick inserted comes out clean (Internal temperature should read 94°C).
- 12
Cool the cake for 10 minutes and unmold from pan. Immediately saran wrap the cake and freeze until the cake is not warm anymore then store at room temperature and slice before serving.
