- 120 grams Butter, base
- 150 grams buckwheat flour
- 50 grams brown sugar
- 50 grams dessicated coconut
- 395 g condensed milk, (1Tin)
- 60 gram Butter
- 80 gram golden syrup
- 125 grams thickened cream
- 150 grams cream cheese
- 30 grams icing sugar
- 1/2 tsp lemon juice
- 1/2 tsp vanilla extract
1.Line rectangular slice tin with baking paper & preheat oven to 180deg (fan forced).
2.Melt butter, 2 min 50deg sp2
3.Once butter is melted, add flour, sugar & coconut & mix 10sec sp3. Scrape down sides and repeat if required.
4.Press into tin & bake 10-12 mins @ 180deg. Should look slightly golden.
1.Put all filling ingredients in TM bowl and cook for 4 minutes, 60 degrees, sp2
2.Put on top of base and return to oven, cook for 12 minutes or until it is golden brown on top.
3.Allow to cool to room temp.
1.Insert Butterfly and add cream to TM Bowl. Whip on Speed 3.5 for 10-30 seconds. Be careful not to overwhip.
Remove from bowl and set aside.
2.Add Cream Cheese, Icing Sugar, Lemon Juice and Vanilla Extract to TM Bowl and mix on Speed 6 for 30 Seconds.
3.Scrape down sides of TM Bowl and repeat if needed. Mixture should be smooth and fluffy.
4.Return whipped cream to the TM Bowl and combine on Sp4 for 10 Seconds. Mixture should be combined and a smooth consistency.
5.Pour onto cooled caramel slice and smooth out evenly.
6.Place in fridge for at least 1 hour to set.
Please note this is a creation merged from Ohhh Emmm Geee I love your caramel slice (Base) by Ali Hammo, Gluten free caramel slice (caramel) by Eli Thea and Cheesecake easter eggs (cheesecake) by Cassie Fox.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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