Homemade caramel cake

Step-by-step preparation

Cooking time: 14 hr

1. STEP 1

   

   How to make homemade caramel cake? First, prepare the necessary ingredients for the caramel. Pour sugar into a thick-bottomed saucepan and place over low heat.

2. STEP 2

   

   When the sugar begins to melt at the bottom, you can start stirring it with a wooden spatula to ensure even melting. There is no need to increase the heat. It is very important to constantly monitor the process and stir the sugar so that it does not burn, otherwise the caramel will have a bitter taste. If the sugar begins to burn, but has not yet completely dissolved, you can raise the pan over the heat and stir vigorously until everything melts.

3. STEP 3

   

   When the caramel turns amber in color, add butter and mix everything vigorously. At the same time, heat the cream in a separate saucepan or saucepan until it boils, but do not boil.

4. STEP 4

   

   Pour hot cream in a thin stream into the caramel while stirring constantly. The mixture will splash, so you need to be careful not to get burned.

5. STEP 5

   

   Cook the caramel over low heat, stirring, for another 2 minutes and remove from the stove. Pour out 120 g. caramel for making sponge cake. Let the caramel cool to room temperature.

6. STEP 6

   

   Prepare the necessary ingredients for the sponge cake. All ingredients should be at room temperature. Sift the flour. Thanks to this, it will be saturated with oxygen, and the finished biscuit will turn out airier and fluffier. Turn on the oven to 170 degrees in advance. Beat soft butter with sugar until fluffy using a mixer.

7. STEP 7

   

   Add the eggs one at a time, beating well each time.

8. STEP 8

   

   Add the cooled 120 grams of caramel to the egg-butter mixture and beat everything again.

9. STEP 9

   

   Pour in the milk and mix thoroughly with a spoon.

10. STEP 10

    

    Add the flour sifted with baking powder and mix thoroughly.

11. STEP 11

    

    The dough is homogeneous, of medium consistency.

12. STEP 12

    

    I divided the dough into 2 parts and baked the biscuits in turn in a mold with a diameter of 18 cm. You can bake in a larger diameter mold with one sponge cake. Pre-grease the mold with vegetable oil. Bake the sponge cake in an oven preheated to 170 degrees for about 30 minutes. If the biscuit size is larger, the time will increase. Do not open the oven for the first 20 minutes, otherwise the biscuit may not rise.

13. STEP 13

    

    Let the finished biscuit cool completely. I cut off the top of each sponge cake and cut it lengthwise into 2 layers.

14. STEP 14

    

    Prepare the necessary ingredients for the cream. The cream and whipping container must be well cooled. Whip the cream at low speed until fluffy.

15. STEP 15

    

    When the cream begins to thicken a little, increase the speed and gradually add caramel (100 g), without stopping whipping.

16. STEP 16

    

    Whip the cream until it thickens and forms a fluffy, stable cream. The caramel cream for the cake is ready.

17. STEP 17

    

    You can start assembling the cake. Place the cake on a plate and soak it in syrup. I used canned pineapple syrup. You can also take any fruit juice.

18. STEP 18

    

    Place a layer of caramel cream on the soaked cake and smooth it out.

19. STEP 19

    

    Place the second cake layer on top. Collect the entire cake this way. Cover the top and sides of the cake with cream.

20. STEP 20

    

    Decorate the cake as desired. I dried the cake scraps in the oven and chopped them. Use the resulting crumbs and chopped walnuts to decorate the top and sides of the cake. Let the finished cake soak in the refrigerator for 6-8 hours. Enjoy your tea!

Comments on the recipe

lenaI

25.09.2023

4.7

I wanted to make a cake like this, I’ll save the recipe! Thank you for the beautiful yummy food. And here is another sponge cake with butter cream. Also a beauty!