Caramel Poke Cake

Crack the eggs into a bowl and add the sugar and vanilla sugar. Whisk the mixture until it's light and fluffy. Add the milk and mix. Then, add the sunflower oil and mix until smooth. Sift the flour and baking powder over the batter and mix until smooth.

Pour the batter into a greased springform pan lined with parchment paper at the bottom. Bake the cake in a preheated oven at 160°C (320°F) for 12-18 minutes, or until done (the cake is done when a toothpick comes out dry). Keep an eye on the baking time, as every oven is different. Let the cake cool for 10-15 minutes.

Place the mascarpone, whipping cream stabilizer, and sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream (250 ml) and mix until the cream stiffens.

Use the back of a (wooden) spoon to poke holes in the cake.

Fill a piping bag with caramel, snip off the tip, and fill the holes in the cake with caramel. Spread the cream evenly over the top of the cake until fully covered.

Heat the heavy cream until it’s almost boiling. Add the white chocolate and let it sit for 1 minute. Stir the mixture into a smooth ganache and let it cool slightly.

Pour the ganache over the cake and immediately pipe small dots of caramel on top for decoration. Cover the cake and refrigerate it for at least 2-3 hours, preferably overnight, to let the flavors develop.

Cut the cake into slices and enjoy.
Bismillah, enjoy!