Approximately 45 pieces

For the dough:
300 g flour * ½ tsp Dr. Oetker Backin
* 100g sugar * 1 pinch salt
* 200 g butter * 1 egg (size M)

For the caramel:
400 ml of sweetened condensed milk
* 40 g butter
* 2 tablespoons sugar syrup (sugar beet)
* 2 pinches of fleur de sel

For the cast and the topping:
60g plain chocolate (minimum 50% cocoa content)
* 10 g coconut oil
* ½ teaspoon fleur de sel

Method:
mix the dough for flour and baking powder into a mixing bowl. Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level.

then knead on a lightly floured work surface briefly into a dough. Place the dough in cling film wrapped set 1-2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 190 ° C, hot air: about 170 ° C.

Knead the dough briefly and roll out on lightly floured surface into a rectangle (30 x 20 cm). The sheet of dough on a baking sheet (greased, lined with baking paper) and place several times with a fork. Therefore provide a back frame.

the baking tray in the preheated oven slide. The cake plate in about 10 minutes until pale brown. The baking sheet set on a wire rack.

Heat for the caramel condensed milk, butter and sugar syrup in a saucepan over low heat, stirring 6 minutes. Remove the pan from the heat, stir in the Fleur de Sel. Give the caramel onto the biscuit plate and smooth out.

The baking tray back into the hot oven. The caramel cake at the same temperature oven about 8 minutes.

place the baking sheet to a wire rack. The caramel cake to cool.

for the chop the chocolate into pieces cast.

Kuvertürestücke and coconut oil in a saucepan over low heat in a water bath with stirring to melt. The chocolate coating give the caramel cake, spread evenly with a brush and sprinkle with fleur de sel. Pull the caramel cake at room temperature overnight.

The caramel cake with a knife into rectangles (each about 2 x 7 inches), cut it clean in between the knife again and again.

Caramel slice with fleur de sel Recipe