Fat Toad Farm Traditional Goat Milk - Cajeta de Leche de Cabra - Tradicional - Gourmet Caramel
Crafted on their family farm in Brookfield, Vermont with fresh, local milk from our neighbors at Vermont Creamery, our award-winning cajeta is meticulously hand-stirred to velvety perfection.
FTF is a family-run business that has spent the last nine years mastering the art of making cajeta, focusing on tradition cooking methods and using a small number of simple, all-natural ingredients. The result of this process is a rich and creamy, not-too- sweet cajeta that delivers an irresistibly complex flavor.
Their mouthwatering Fat Toad Farm cajeta is delicious swirled on top of ice cream, mixed into your morning coffee, paired with your favorite cheese, drizzled on fresh fruit or eaten straight out of the jar with a spoon.
Original Cajeta Ingredients: Vermont goat's milk, pure cane sugar, baking soda.
Video Fat Toad Farm: Goat's milk caramel shipped with FedEx
Strawberry Almond Flour Cake with Goat’s Milk Caramel Recipe
8 large eggs, separated
1 cup sugar
2 tsp vanilla extract
2.5 cups almond flour
2 Tbsp coconut flour
2 tsp baking powder
1/2 tsp salt
2 cups heavy cream
1/4 cup Fat Toad Farm Caramel
1 tsp vanilla extract
2 cups sliced strawberries
Preheat over to 350°F. Lightly grease 2 8” round pans.
In a mixing bowl, beat the egg yolks, 1/2 cup sugar, and vanilla until smooth. In a stand-up mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/2 cup sugar. Set aside. Whisk together the dry ingredients and add to the egg yolks. Stir together to form a thick dough. Fold in the egg whites, 1/2 cup at a time. The batter will be smooth and fluffy. Pour the cake batter into prepared pans. Bake 30 to 35 mins until golden brown. Remove the cake from oven. Allowto cool in the pan 5 mins before turning each cake onto a serving plate. Allow to cool fully before topping.
In a stand up mixer, whip heavy cream until soft peaks form. Add caramel and vanilla and whip for 10 more seconds. Spread whipped cream on first layer of cake. Place second cake on top and spread on top layer. Top with fresh berries and drizzle with caramel.
Adapted from a recipe by King Arthur Flour.