Caramel Topping

Prepare the caramel: place the sugar over low heat until it caramelizes, then add the water and stir to dissolve completely

Let cool

Beat the butter and manteiga well

Add the sugar gradually, beating until a creamy white consistency is reached

Add the liquor and mix

Set aside 1/3 of the topping

To the remainder, add the cooled caramel, stirring without beating

Cover the cake with the clear topping and decorate with caramel

Variations: you can substitute the caramel with 100g of melted semisweet chocolate or use a few drops of food coloring