Caramel girl cake

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake a Caramel Girl cake? Prepare the necessary ingredients for the dough. Remove food from the refrigerator in advance so that it is at room temperature. Melt the butter in a microwave oven or in a water bath. Turn on the oven in advance. If you have a convection oven, then 200 degrees, if not, then 180.

2. STEP 2

   

   Beat the eggs into a deep bowl. Place boiled condensed milk here. Using a mixer or whisk, mix the eggs and condensed milk well until smooth. Add cooled melted butter. Mix everything again using a mixer.

3. STEP 3

   

   Sift flour and baking powder into a bowl. Be sure to sift the flour, so it will be saturated with oxygen, and the cakes will turn out fluffier and airier. Mix everything until smooth.

4. STEP 4

   

   This is how the dough turns out. It is neither thick nor runny. If you want thicker cakes, then take 200 grams of flour.

5. STEP 5

   

   I made a cake with a diameter of 22 cm. Take a ring from the mold of the desired diameter, place it on baking paper, lay out 3 tablespoons of dough and smooth it out.

6. STEP 6

   

   I got 7 of these sheets. The eighth cake was smaller, and I fried it well for sprinkling the cake.

7. STEP 7

   

   If you have a convection oven, you can bake two cakes at a time. I baked for 5 minutes. An oven without convection will take a little longer. Focus on the readiness of the cake: it should be elastic, and there should be no dent left when pressed.

8. STEP 8

   

   Take out the finished cake and immediately turn it over onto another sheet of paper, removing it, as shown in the photo. The paper holds up well because the dough contains butter. This sheet of paper can be used for the next crust. You just need to remove the remaining dough.

9. STEP 9

   

   Place the cakes on the table to cool. Don't stack them on top of each other. You can trim the edges a little using a ring from a springform pan.

10. STEP 10

    

    While the cakes are cooling, you can start preparing the cream. Whip heavy cream with powdered sugar and vanilla sugar. Please note that the cream must be cold. Start beating at low mixer speeds, gradually increasing the speed. On average, whipping cream takes from 2 to 6 minutes.

11. STEP 11

    

    Prepare the caramel ingredients. Cut the butter into cubes, heat the cream until hot over low heat. Pour sugar into a thick-bottomed saucepan and place over medium heat. Gently tilt the pan in a circle over the heat without stirring with a spoon. When the sugar begins to turn amber, reduce the heat and add hot cream in parts, then stir. After half a minute, remove the pan from the heat, add oil and stir.

12. STEP 12

    

    You can start assembling the cake. Place some caramel on the first cake layer.

13. STEP 13

    

    Place 2-3 tablespoons of cream on top.

14. STEP 14

    

    Spread the cream over the entire surface of the cake. Assemble the cake this way.

15. STEP 15

    

    Finally, coat the entire cake with cream.

16. STEP 16

    

    Grind the fried cake in a blender and sprinkle the edges with it.

17. STEP 17

    

    The top of the cake can be decorated with caramel. The cake is ready. Bon appetit!

Comments on the recipe

Guest

04.12.2023

5

Amazing I have no doubt that it is very tasty and your other recipes are simply amazing

Oksana Ryabova (Sterekhova)

04.12.2023

4.8

Thanks for the recipe, I’ll have to try it with boiled condensed milk. It must be delicious! A little advice - you can trace the finished cakes with parchment or ordinary sheets for a photocopier (I accidentally ran out of parchment at the time of baking, I had to get out). This is if there is no room to lay them out separately.

Tanya

04.12.2023

4.7

Delicious Caramel Girl cake, the children really liked it. 👍👍👍Thanks for the recipe.

Erinka

04.12.2023

4.6

Very tasty cakes, as is the whole Caramel Girl cake. The only thing I replaced was the cream: I mixed cream and cottage cheese, otherwise I was worried that it would be too liquid for leveling and stability between the cakes.