Elena cake with caramel and coffee

Ingredients

For the base

• 200 g Rama Maestro margarine 72% fat
• 5 egg yolks
• 5 tablespoons sugar
• 1 tip of a teaspoon of salt
• 10 tablespoons milk
• 4 level tablespoons cocoa
• 5 tablespoons flour
• 10 g baking powder

For the creamy caramel

• 5 tablespoons sugar
• 30 ml water
• 50 g butter
• 200 ml La Dorna cooking cream 23% fat

For the coffee cream

• 250 g mascarpone
• 5 tablespoons vanilla powdered sugar
• 200 ml whipping cream
• 1 sachet instant coffee

For decoration

• 10 g Dr. Oetker sugar sprinkles
• 10 g Dr. Oetker sugar strands

Preparation

1. Bring the cream for the caramel and the butter to room temperature. Preheat the oven to 180°C and line a baking pan with parchment paper. 2. Separate the eggs. Beat the margarine with the sugar and salt, then beat in the yolks one at a time. Add the milk, cocoa, flour and baking powder, then gently stir with a spoon. 3. Spread the mixture in the pan and bake for 20-25 minutes, until the base is cooked through in the middle. Leave it to cool for an hour. 4. Put the caramel sugar in a heavy-based saucepan and add 30 ml water, just enough to cover it. Simmer over low heat for 5-7 minutes, until the syrup turns golden. Remove the pan from the heat, add the butter, return it to the heat and stir for a minute. 5. Slowly pour in the cooking cream, stirring continuously. Cook for another 5-7 minutes, until the caramel has the consistency of pudding. Remove it from the heat and leave it to cool for 30 minutes. 6. Beat the whipping cream for 2-3 minutes, until creamy. In a separate bowl, mix the mascarpone with the vanilla powdered sugar on low speed, then gradually fold in the whipped cream and instant coffee. 7. Spread the cooled caramel over the base, then pipe the coffee cream on top. Decorate with sugar sprinkles and sugar strands. Refrigerate the cake for at least 2 hours before serving.