Butterscotch Bombe

Instructions

1. 1

   Preheat the oven to 180C and line a 20cm round cake pan with parchment paper.

   Tip: Use a springform pan for easy release.

2. 2

   Combine the butter, sugar, and heavy cream in a medium saucepan and cook over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Avoid boiling the mixture.

3. 3

   In a separate bowl, whisk together the egg yolks and baking powder.

   Tip: Whisk until pale and thickened.

4. 4

   Gradually pour the warm sugar mixture into the egg yolks, whisking constantly.

   Tip: Be careful not to scramble the eggs.

5. 5

   Pour the mixture into the prepared cake pan and smooth the top.

   Tip: Use a spatula for a smooth finish.

6. 6

   Bake for 15-20 minutes, or until the edges are golden brown and the center is set.

   Tip: Avoid overbaking.

7. 7

   Remove from the oven and let cool completely in the pan.

   Tip: Use a wire rack for even cooling.

8. 8

   To make the caramel sauce, combine the melted butter, caramel sauce, and sea salt in a small saucepan.

   Tip: Heat over low heat, stirring occasionally, until the sauce has thickened.

9. 9

   To assemble the bombe, place the cooled cake on a serving plate.

   Tip: Use a spatula to spread a layer of whipped cream on top.

10. 10

    Drizzle the caramel sauce over the whipped cream and sprinkle with sea salt.

    Tip: Garnish with additional sea salt if desired.