Carolina Cake

1

In a saucepan, combine the water and butter

Bring to a boil and then gradually add the flour, stirring constantly until a ball forms that can be removed from the side of the pan

2

Remove from heat, transfer to a bowl, and let cool for 5 minutes

Add one egg at a time, beating well after each addition

3

Preheat the oven to high temperature

Place the dough in the cone-shaped mold and onto a large baking sheet

Shape into 2 cm diameter mounds

4

Bake for 15 minutes and then reduce the heat to medium

Leave for another 30 minutes or until golden brown (see note below)

Cream

1

Combine all ingredients in a saucepan and bring to a boil, stirring constantly until thickened

Remove from heat and cover with plastic wrap, pressing it firmly onto the surface of the cream

2

Let cool and transfer to the cone-shaped mold

Pierce the Carolinas with the tip of the mold and fill them

Set aside

Caramel

1

Combine sugar in a small saucepan and bring to a boil, stirring constantly until caramelized

Assembly

1

Place the cake pan on a serving plate and arrange the filled Carolinas side by side

Drip the caramel carefully between the Carolinas

2

Still using the spatula, coat each Carolina with caramel and stack one on top of another to form an additional layer

Covering

1

Combine all ingredients in a small bowl and beat until smooth but thick

Remove the cake pan and cover the cake with the glaze, letting it flow down the sides

Serve immediately.