Rich Caramel Butter Gateau with Non-Alcoholic Ale

Gateau Au Caramel Beurre Snon-alcoholic ale is not just a dessert; it’s an exquisite culinary journey that promises to captivate your senses from the very first glance. I am absolutely thrilled to share the recipe for this magnificent creation, a truly unique take on a beloved classic that I first encountered during my travels, where traditional French patisserie met innovative modern flair. While the luxurious French tradition of caramel butter cakes dates back centuries, celebrated for their tender crumb and rich, golden caramel, this particular rendition introduces a delightful, unexpected twist.

The Unexpected Twist: Snon-alcoholic Ale

The magic truly happens with the thoughtful incorporation of a high-quality non-alcoholic ale. This isn’t just a quirky addition; it lends an incredible depth of flavor, a subtle malty complexity, and an unparalleled moistness that elevates the entire cake. People adore this dish for its perfectly balanced sweetness – never cloying – the irresistible pull of its glistening caramel topping, and the sophisticated undercurrent of flavor that lingers delightfully on the palate. Every slice of this Gateau Au Caramel Beurre Snon-alcoholic ale is a testament to the art of balancing tradition with innovation, offering a dessert experience that is both comforting and exciting, perfect for any special occasion or simply to treat yourself to something truly extraordinary. Get ready to bake a masterpiece!

this Recipe

Ingredients:

• For the Cake Layers:
  • Unsalted butter, softened to room temperature: 225g (1 cup)
  • Granulated sugar: 300g (1 ½ cups)
  • Large eggs, at room temperature: 4
  • All-purpose flour: 360g (3 cups), spooned and leveled
  • Baking powder: 2 teaspoons
  • Baking soda: 1 teaspoon
  • Fine sea salt: ½ teaspoon
  • Buttermilk, at room temperature: 240ml (1 cup) (Alternatively, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles)
  • Pure vanilla extract: 2 teaspoons
• For the Salted Caramel Sauce (Our Unique Snon-alcoholic Ale Infused Caramel):
  • Granulated sugar: 200g (1 cup)
  • Water: 60ml (¼ cup)
  • Unsalted butter, cubed and very cold: 115g (½ cup)
  • Heavy cream, warmed (microwave for 30-45 seconds until steaming): 120ml (½ cup)
  • Fine sea salt: 1 teaspoon, or to taste (start with 1 tsp and add more if you prefer a stronger salted flavor)
  • Premium non-alcoholic ale (to achieve the distinct “Snon-alcoholic ale” caramel profile): 2 tablespoons (This ingredient introduces a subtle, malty depth, complementing the caramel’s richness without overpowering it.)
• For the Caramel Buttercream Frosting:
  • Unsalted butter, softened to room temperature: 340g (1 ½ cups)
  • Powdered sugar (confectioners’ sugar), sifted: 480g (4 cups)
  • Heavy cream or whole milk: 60-90ml (¼ – ⅓ cup), as needed
  • Pure vanilla extract: 1 teaspoon
  • Cooled Salted Caramel Sauce (from the batch above): 120ml (½ cup)
• For Garnish (Optional):
  • Extra Salted Caramel Sauce
  • Flaky sea salt (such as Maldon)
  • Chopped toasted pecans or walnuts

Preparing Your Mise en Place

Before we dive into the delightful process of creating our magnificent Gateau Au Caramel Beurre Snon-alcoholic ale, it’s absolutely crucial to take a moment to prepare all our ingredients and equipment. This foundational step, often referred to as ‘mise en place,’ ensures a smooth, stress-free baking experience and prevents any last-minute scrambling. Trust me, it makes all the difference, allowing you to truly enjoy the artistry of baking without feeling rushed. A well-organized kitchen is a happy kitchen, and a happy baker makes a delicious cake!

1. First things first, let’s get our baking pans ready. I recommend using two 8-inch round cake pans. Generously grease them with butter or baking spray, making sure to get into all the nooks and crannies. Then, lightly flour the greased pans. An even better trick for effortless release is to line the bottoms of the pans with parchment paper after greasing, then grease the parchment paper and flour the sides of the pan. This creates a non-stick barrier that ensures your beautiful cake layers slide out perfectly every single time, preserving their delicate edges.
2. Preheat your oven to 175°C (350°F). It’s essential for the oven to reach and maintain the correct temperature before the cake goes in, as this contributes significantly to even baking and proper rise. An oven thermometer can be a great tool here, as many home ovens can fluctuate in temperature.
3. Ensure all your cold ingredients, such as butter, eggs, and buttermilk, are at room temperature. This isn’t just a suggestion; it’s a critical step in baking, especially for cakes. Room temperature ingredients emulsify much better, meaning they combine more smoothly and evenly, creating a lighter, more uniform batter. If your butter is too cold, it won’t cream properly with the sugar, leading to a dense cake. If your eggs are cold, they can cause the butter to seize. A quick tip if you’re short on time: for eggs, place them in a bowl of warm (not hot!) water for 5-10 minutes. For butter, cut it into smaller cubes and let it sit on the counter, or microwave it for a few seconds at a very low power, being careful not to melt it completely.
4. Measure out all your dry ingredients – flour, baking powder, baking soda, and salt – into a medium bowl. Give them a good whisk to ensure they are thoroughly combined and aerated. This step helps distribute the leavening agents evenly throughout the flour, preventing pockets of baking soda or powder that could result in an uneven texture or taste.
5. Measure out your wet ingredients, such as buttermilk and vanilla extract, into a separate small bowl. Having everything pre-measured means you won’t be fumbling with measuring cups and spoons in the middle of mixing, which can disrupt the flow and timing of the recipe.
6. For the caramel sauce, measure out your sugar, water, butter, heavy cream, and salt. Make sure your heavy cream is warmed slightly before you add it to the hot caramel; this prevents the caramel from seizing up and becoming hard. A quick zap in the microwave or a gentle simmer on the stovetop will do the trick. And don’t forget our special ingredient for the unique Gateau Au Caramel Beurre Snon-alcoholic ale: your chosen non-alcoholic ale. Having it ready means you can add it at precisely the right moment to infuse that distinct, subtle flavor.

Crafting the Moist Cake Layers

Now that our kitchen is organized and our ingredients are poised, let’s embark on creating the tender, flavourful cake layers that will form the foundation of our exquisite Gateau Au Caramel Beurre Snon-alcoholic ale. This process is a delicate balance of creaming, mixing, and folding, all designed to incorporate air and create that much-coveted light and fluffy texture.

7. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with an electric hand mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed. You’ll want to beat this mixture for at least 3 to 5 minutes, or until it becomes noticeably light in color and wonderfully fluffy in texture. This creaming process is absolutely vital; it incorporates air into the butter and sugar, which creates pockets that expand during baking, contributing to the cake’s rise and tender crumb. Don’t rush this step – patience here truly pays off. Scrape down the sides of the bowl periodically to ensure everything is evenly combined.
8. Add the large eggs, one at a time, beating well after each addition. After each egg goes in, mix for about 30 to 60 seconds until it’s fully incorporated and the mixture looks smooth and emulsified. If you add all the eggs at once, the mixture might curdle. Adding them gradually allows the mixture to maintain its smooth texture, ensuring a cohesive batter. After all eggs are in, scrape down the sides of the bowl one last time to ensure no unmixed butter or egg remains.
9. Now it’s time to incorporate the dry and wet ingredients alternately. With the mixer on low speed, begin by adding about one-third of your whisked dry ingredients to the butter-sugar-egg mixture. Mix just until combined, being careful not to overmix.
10. Immediately follow with half of your buttermilk and vanilla extract mixture. Again, mix on low speed until just combined.
11. Repeat this process: add the second third of the dry ingredients, mix briefly, then add the remaining buttermilk and vanilla.
12. Finally, add the last third of the dry ingredients. Mix on low speed only until no streaks of flour remain. This step is where you must exercise caution against overmixing. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake – the opposite of what we want for our delicate Gateau Au Caramel Beurre Snon-alcoholic ale. As soon as the last speck of flour disappears, stop the mixer. A few gentle folds with a spatula to ensure everything is perfectly incorporated are fine, but no more aggressive beating.
13. Divide the batter evenly between your two prepared 8-inch cake pans. I like to use a kitchen scale for this to ensure each layer is exactly the same thickness, leading to a more professional and even final cake. Gently tap the pans a few times on the counter to release any large air bubbles that might be trapped in the batter.
14. Bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The exact baking time can vary depending on your oven, so keep an eye on them. The tops should be golden brown and spring back lightly when gently touched.
15. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10 to 15 minutes. This allows the cakes to set and firm up slightly, making them easier to handle.
16. After the initial cooling period, carefully invert the cakes onto the wire rack, remove the pans, and gently peel off the parchment paper (if you used it). Allow the cake layers to cool completely before attempting to frost them. This is crucial! Frosting warm cakes will lead to a melted, messy disaster, as the heat will cause your beautiful buttercream to liquefy. Patience, my friend, is a virtue in baking.

The Star of the Show: Salted Caramel Sauce (Our Unique Snon-alcoholic Ale Infused Caramel)

Ah, the pièce de résistance of our Gateau Au Caramel Beurre Snon-alcoholic ale – the luscious salted caramel sauce. This isn’t just any caramel; it’s a deep, rich, and wonderfully balanced concoction with a special hint of non-alcoholic ale, adding an unexpected layer of complexity and depth that truly sets this cake apart. Crafting caramel can seem daunting, but with a little focus and understanding of the process, you’ll master it beautifully.

17. In a heavy-bottomed saucepan (a wider pan is better for even caramelization), combine the granulated sugar and water. Stir gently with a spoon just until the sugar is moistened. Resist the urge to stir vigorously once it starts cooking, as this can encourage crystallization.
18. Place the saucepan over medium-high heat. Let it come to a boil without stirring. As the sugar and water mixture heats, the water will evaporate, and the sugar will begin to dissolve and then caramelize. Watch it closely! Initially, it will look like clear syrup, then it might bubble vigorously.
19. Continue to cook, swirling the pan occasionally (but do not stir with a spoon!), until the sugar melts and transforms into a beautiful amber color. This stage requires your undivided attention. Caramel can go from perfectly golden to burnt in a matter of seconds. Keep your eyes peeled for that rich, dark amber hue – not too pale, which means less flavor, and certainly not dark brown, which indicates bitterness.
20. As soon as it reaches that perfect amber, immediately and carefully remove the saucepan from the heat. This is important to stop the cooking process.
21. Now, here’s where the magic begins. Slowly and very carefully pour the warmed heavy cream into the hot caramel mixture while continuously whisking. Be extremely cautious as the mixture will bubble up violently and release a lot of steam. Stand back and pour slowly to avoid any burns. The hot caramel will seize up momentarily, forming a hard lump – this is completely normal! Keep whisking gently but continuously over low heat until the seized caramel dissolves back into a smooth, homogenous sauce. This might take a few minutes, but it will eventually smooth out.
22. Once the caramel is smooth, remove it from the heat again. Now, add the cold, cubed unsalted butter, one cube at a time, whisking vigorously after each addition until fully incorporated. The cold butter helps to cool the caramel down slightly and contributes to its silky, rich texture.
23. Stir in the fine sea salt. Taste and adjust to your preference – some prefer a more pronounced salted caramel, while others like it subtle. This is your salted caramel, make it sing to your palate!
24. Finally, for that distinctive touch that makes our Gateau Au Caramel Beurre Snon-alcoholic ale so special, stir in the 2 tablespoons of premium non-alcoholic ale. The subtle malt notes and delicate bitterness from the ale (even non-alcoholic versions) will add an incredible depth and complexity, elevating the caramel to something truly unique and sophisticated. It doesn’t make the caramel taste like beer, but rather enhances the existing flavors with a wonderful, understated character. Mix until fully combined.
25. Pour the finished salted caramel sauce into a heatproof jar or bowl and let it cool completely to room temperature. As it cools, it will thicken considerably. If you plan to use it for buttercream, ensure it’s cooled to at least room temperature, or even slightly chilled, to prevent it from melting your butter. If it becomes too thick when cold, you can gently warm it in the microwave for a few seconds or over a double boiler until it reaches your desired pourable consistency. This caramel will be absolutely divine, making you want to eat it by the spoonful!

Crafting the Velvety Caramel Buttercream Frosting

No Gateau Au Caramel Beurre Snon-alcoholic ale would be complete without a luxurious, cloud-like buttercream frosting that perfectly complements its rich flavors. This caramel buttercream is not just sweet; it’s infused with our homemade salted caramel, making it irresistibly smooth and utterly decadent. It’s the perfect topping to enrobe your tender cake layers.

26. In the bowl of your stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened unsalted butter on medium speed for about 5 minutes until it is very light and fluffy. This aeration process is key to achieving a light, rather than greasy, buttercream. Scrape down the sides of the bowl frequently to ensure even creaming.
27. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until each addition is incorporated, then increasing to medium speed. Sifting the sugar is crucial here to prevent lumps and ensure a super smooth buttercream. Once all the sugar is added, the mixture will be quite thick and crumbly.
28. Pour in the heavy cream (or milk) and pure vanilla extract. Begin beating on low speed until combined, then increase to medium-high speed. Beat for another 3 to 5 minutes until the buttercream is incredibly light, airy, and fluffy. It should be pale in color and almost double in volume. If it seems too stiff, add a tiny bit more cream, a teaspoon at a time. If it’s too soft, you can add a little more sifted powdered sugar.
29. Finally, incorporate about half a cup of your cooled, prepared Salted Caramel Sauce into the buttercream. Start by adding it slowly with the mixer on low speed, then increase to medium until the caramel is fully and evenly blended. Don’t add too much caramel, as it can make the buttercream too soft. This infusion of caramel not only adds glorious flavor but also a beautiful pale caramel hue. Taste and adjust if you think it needs a touch more caramel or a tiny pinch of salt to enhance the flavors. You want a balance of sweet, salty, and that wonderful caramel depth.

Assembling Your Magnificent Gateau

Now for the most satisfying part: bringing all our lovingly prepared components together to form the stunning Gateau Au Caramel Beurre Snon-alcoholic ale. This is where your patience and precision truly pay off, transforming individual layers into a cohesive and visually appealing masterpiece. Take your time, enjoy the process, and soon you’ll have a show-stopping cake.

30. Ensure your cake layers are completely cool. If they are even slightly warm, your buttercream will melt and slide right off. For easier handling and a neater finish, you can even chill your cake layers in the refrigerator for about 15-20 minutes, or even wrap them in plastic wrap and chill for an hour or two. This makes them firmer and less prone to crumbling.
31. If your cake layers have a domed top, use a serrated knife (a bread knife works perfectly) to carefully level them. This creates flat surfaces, ensuring your cake stacks evenly and doesn’t lean. You can nibble on the cake scraps as a well-deserved baker’s treat!
32. Place one leveled cake layer on your serving plate or cake stand. If you want to keep your plate clean during frosting, place four strips of parchment paper under the edges of the cake. You can easily pull them out once the cake is frosted.
33. Dollop a generous amount of your caramel buttercream frosting onto the first cake layer – about a cup or so. Using an offset spatula, spread the buttercream evenly all the way to the edges.
34. Now, drizzle a generous amount of your reserved (unmixed) Salted Caramel Sauce over the buttercream layer. This creates a delightful surprise of pure caramel gooeyness in the center of your cake. Don’t be shy here; the more caramel, the merrier!
35. Carefully place the second cake layer on top, aligning it perfectly with the bottom layer. Gently press down to secure it.
36. Repeat the frosting and caramel drizzle process for the second layer.
37. Place the final cake layer on top. Now, it’s time for the crumb coat. A crumb coat is a thin layer of buttercream that traps any loose crumbs, ensuring your final layer of frosting is perfectly smooth and crumb-free. Apply a thin layer of buttercream all over the top and sides of the cake. Don’t worry about perfection here; the goal is just to seal in those crumbs.
38. Once the crumb coat is applied, refrigerate the cake for about 15-20 minutes, or until the crumb coat is firm to the touch. This step is crucial for a professional-looking finish.
39. After the crumb coat has chilled and firmed up, take the cake out of the refrigerator. Now you can apply the final, thicker layer of caramel buttercream frosting. Use your offset spatula to spread the frosting smoothly and evenly over the top and sides of the cake. For a rustic look, you can create swirls with your spatula. For a smoother finish, use a bench scraper to smooth the sides. Dip your spatula or scraper in hot water and wipe clean between passes for an extra-smooth finish.
40. Once your cake is beautifully frosted, it’s time for the optional but highly recommended garnishes. Drizzle additional Salted Caramel Sauce artistically over the top of the cake, allowing some to drip enticingly down the sides. A sprinkle of flaky sea salt not only adds a beautiful visual contrast but also enhances the flavors, making the caramel truly sing. If you’re feeling extra fancy, a scattering of chopped toasted pecans or walnuts around the base or on top of the cake would add a wonderful textural crunch.
41. Carefully pull out the parchment paper strips from under the cake, leaving your serving plate pristine.

Final Touches and Serving Your Gateau Au Caramel Beurre Snon-alcoholic ale

Your magnificent Gateau Au Caramel Beurre Snon-alcoholic ale is now complete, a testament to your culinary patience and skill. However, a few final considerations will ensure its ultimate enjoyment and make for a truly memorable dessert experience.

43. Allow the finished cake to sit at room temperature for at least 30 minutes before slicing. This allows the buttercream to soften slightly, making for easier, cleaner slices and a more pleasant texture. If the cake has been refrigerated for a long time, bring it to room temperature for at least an hour or two before serving. The flavors of a cake, especially one with rich caramel and butter, are always more pronounced and enjoyable at room temperature.
44. When slicing, use a long, sharp knife. For the cleanest cuts, wipe the knife clean with a hot, damp cloth between each slice. This prevents the caramel and frosting from dragging and smearing.
45. Serve your Gateau Au Caramel Beurre Snon-alcoholic ale with your favorite accompaniments. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream makes a classic pairing that contrasts beautifully with the rich cake. For an even more indulgent experience, a small pitcher of extra warmed caramel sauce can be passed around for those who simply can’t get enough.
46. For the ultimate experience with our specific “Gateau Au Caramel Beurre Snon-alcoholic ale” creation: Consider serving a small glass of a complementary non-alcoholic ale alongside. The subtle malty, often slightly fruity or hoppy notes found in many craft non-alcoholic ales can beautifully echo the delicate undertones we introduced in our caramel, creating a sophisticated pairing that highlights the unique depth of this dessert. Choose an ale that isn’t overly bitter, but rather one with a smooth, rounded profile to truly complement the sweetness of the cake. This thoughtful pairing elevates the entire dessert experience, showcasing the versatility of non-alcoholic options and emphasizing the unique flavor profile of your Gateau Au Caramel Beurre Snon-alcoholic ale.
47. Storage: This cake is best enjoyed within 3-4 days. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, remember to bring it back to room temperature before serving to ensure the best flavor and texture. This cake can also be frozen for longer storage; wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to a month. Thaw in the refrigerator overnight before bringing to room temperature.

Conclusion:

And there you have it, dear bakers and dessert enthusiasts! We’ve journeyed together through the delightful process of creating what I genuinely believe is one of the most irresistible confections you’ll ever have the pleasure of baking – and, more importantly, devouring. This isn’t just another cake recipe; it’s an invitation to experience pure, unadulterated bliss. What makes this particular Gateau Au Caramel truly exceptional is its unparalleled depth of flavor. The rich, golden caramel sauce, which we lovingly crafted to achieve that perfect balance of sweetness and a hint of luxurious depth, permeates every crumb, ensuring a moistness that is simply divine. Each bite offers a harmonious symphony of buttery notes, the subtle saltiness from the caramel beautifully cutting through the sweetness, preventing it from ever being cloying. The texture is equally remarkable: a tender, airy crumb that almost melts in your mouth, juxtaposed with the slightly chewy, intensely flavored caramel topping that creates a delightful contrast. It’s an indulgence that feels both sophisticated and utterly comforting, a true masterpiece of home baking that will undoubtedly become a staple in your repertoire for celebrations and everyday cravings alike. I promise you, the effort is minimal compared to the incredible reward you’ll reap, and the aroma alone that will fill your kitchen as it bakes is worth every moment.

Now, let’s talk about enhancing this already perfect treat. While this Gateau Au Caramel is undeniably magnificent on its own, served simply at room temperature to allow its complex flavors to shine, there are several ways to elevate the experience even further. For a touch of freshness and a beautiful visual contrast, consider serving a slice alongside a small handful of fresh berries – raspberries or blackberries work particularly well, their tartness providing a lovely counterpoint to the caramel’s sweetness. A light dusting of powdered sugar can add an elegant finish, or for an extra layer of decadence, a dollop of freshly whipped cream or a scoop of high-quality vanilla bean ice cream would be an absolute dream. Imagine the warm cake slightly melting the cold ice cream – simply exquisite! For those who appreciate a bit of crunch, a sprinkle of toasted pecans or walnuts over the top just before serving adds a wonderful textural dimension. And for a truly unexpected, yet surprisingly delightful pairing, especially if you’re looking to elevate the entire dessert experience beyond the usual coffee or tea, I heartily recommend trying it with a crisp, slightly malty, and refreshing Snon-alcoholic ale. The subtle bitterness and effervescence of such a beverage can cut through the richness of the cake in a way that truly cleanses the palate, allowing you to appreciate each successive bite anew. Trust me on this one; it’s an adventurous pairing that pays off beautifully, transforming a simple dessert into a memorable culinary event. Don’t be afraid to experiment with these suggestions; they are merely starting points for your own creative journey with this magnificent dessert.

Your Baking Adventure Awaits!

I genuinely hope that you’re feeling inspired and excited to roll up your sleeves and give this incredible recipe a try. There’s a profound satisfaction that comes from creating something so delicious from scratch, and this Gateau Au Caramel promises to deliver that feeling in spades. It’s a recipe that has brought so much joy to my own table, and I’m confident it will do the same for yours. Don’t be intimidated; follow the steps, enjoy the process, and savor the glorious results. This isn’t just about baking a cake; it’s about creating moments, sharing joy, and indulging in a little bit of homemade magic. I am so incredibly eager to hear about your experiences and see your beautiful creations! Once you’ve baked this delightful confection, please don’t hesitate to share your thoughts in the comments section below. Tell me what you loved most about it, how you served it, or any delightful variations you might have discovered. Did you manage to find that specific Snon-alcoholic ale for the perfect pairing? We’re building a community of passionate home bakers here, and your insights and photos are invaluable. So, go forth, bake with passion, and prepare to fall head over heels in love with this truly irresistible Gateau Au Caramel. Happy baking, my friends!

Gateau Au Caramel Beurre Sale (Apple & Non-Alcoholic Ale Infused Caramel Cake)

An exquisite culinary journey, this Gateau Au Caramel Beurre Sale introduces a delightful, unexpected twist: a rich caramel sauce infused with non-alcoholic ale. This unique rendition combines a tender apple cake base with a sophisticated, malty caramel topping, offering a dessert experience that is both comforting and exciting, perfect for any special occasion.

Prep Time
45 Minutes

Cook Time
40 Minutes

Total Time
45 Minutes

Servings
10-12 servings

Ingredients

• 250g All-purpose flour
• 3 Large fresh eggs
• 2 Medium apples, grated
• 150g Light brown sugar
• 100g Unsalted butter, melted (for cake)
• 100g Granulated sugar (for caramel)
• 50g Salted butter, cubed (for caramel)
• 100ml Heavy cream (thick, warmed, for caramel)
• 2 tbsp Premium non-alcoholic ale (for caramel)
• ½ tsp Fine sea salt (for caramel, or to taste)

Instructions

1. Step 1
   Preheat oven to 175°C (350°F). Grease and flour an 8-inch round cake pan. In a large bowl, whisk together the grated apples, eggs, brown sugar, and melted unsalted butter until well combined. Gradually fold in the all-purpose flour until just incorporated. Do not overmix.
2. Step 2
   Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown. Let cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
3. Step 3
   In a heavy-bottomed saucepan, combine 100g granulated sugar with 2 tablespoons of water. Cook over medium-high heat without stirring until the sugar melts and turns into a rich amber color. Carefully remove from heat.
4. Step 4
   Slowly and carefully pour the warmed heavy cream into the hot caramel while whisking constantly (be cautious of steam). Return to low heat and whisk until any seized caramel dissolves. Remove from heat, then whisk in the cubed salted butter, fine sea salt, and premium non-alcoholic ale until smooth and fully combined. Let cool to room temperature; it will thicken as it cools.
5. Step 5
   Once the cake is completely cool, pour the cooled non-alcoholic ale infused salted caramel sauce generously over the top of the cake, allowing some to drip down the sides. Optionally, sprinkle with extra flaky sea salt. Allow the cake to sit at room temperature for at least 30 minutes before slicing for the best texture and flavor. Serve plain or with vanilla ice cream.
6. Step 6
   Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Bring to room temperature before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.