CARMEL POUND CAKE by Emiko

Ingredients

for 16cm loaf pan

Caramel Cream

＊heavy Cream(35-38%) 200g

＊sugar 200g

＊butter 50g

Caramel Pound Cake

＊butter 100g

＊sugar 90g

＊flour 120g

＊Baking Powder 1tsp

＊salt a pinch

＊eggs 100g

＊caramel cream 70g

＊broken marron glace 100g

 Caramel Cream
1. Place sugar in a thick pan on medium heat.

2. Shake the pan gently when it starts to melt and stir with wooden spoon until it becomes dark brown (like caramel) and turn off the heat.

3. Add warm heavy cream (heat in a micro wave) into the pan and blend well (be careful for the hot steam!)

4. Put the butter and mix it well.  Place in a jar, you can keep it over 3 months in a refrigerator. You can use anyway you like this caramel cream.

 Pound Cake
1. Preheat oven to 160°C.

2. In a large bowl, whip butter(softened in a room temperature) and sugar until it becomes slightly foamy with an electric mixer.

3. Add eggs devided into 2 or3 times into the butter mixture and continue to beat.

4. Add caramel cream(not too hot) into the mixture and well mix.

5. Add flour+B.P.+salt (shift together) at one time to mix with spatula. Add marron glace if you would like to have.

6. Put the mixture into the pound loaf(with oven sheet) and bake for 45mins with  preheated oven.

*If you use 24cm loaf, you have to prepare almost twice as much as the ingredients.