Sponge caramel cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   First prepare the sponge cake. By the way, if possible, it is better to prepare it in advance, for example, the night before. Overnight the biscuit will thicken and become easier to work with.

2. STEP 2

   

   Carefully separate 4 large eggs into whites and yolks. Be careful not to get the yolk into the whites.

3. STEP 3

   

   Pour the egg whites into a dry bowl and beat until light and fluffy.

4. STEP 4

   

   Without stopping whisking, gradually add half the sugar (75 g) to the whites and beat until the mass becomes thick and shiny.

5. STEP 5

   

   In a separate bowl, mix the yolks, the remaining granulated sugar (also 75 g) and vanilla sugar.

6. STEP 6

   

   Beat with a mixer for 4-5 minutes, the yolks should turn into a fluffy and thick mass, and also lighten significantly.

7. STEP 7

   

   Add sifted flour to the beaten yolks one by one in small portions.

8. STEP 8

   

   and whipped whites. Each time, stir the dough gently but thoroughly with a spatula or whisk to form a homogeneous dough.

9. STEP 9

   

   After adding the last portion of the whites, you should have a very light and airy dough. If desired, you can add 0.5 tsp to the dough. baking powder, to do this, add it to the flour and sift everything together.

10. STEP 10

    

    At the very end, add melted and slightly cooled butter. Pour it down the sides of the bowl.

11. STEP 11

    

    And also stir thoroughly.

12. STEP 12

    

    Line a mold with a diameter of 20-22 cm with baking paper or grease with butter and sprinkle with flour. Place the dough into the mold.

13. STEP 13

    

    Bake the biscuit in an oven preheated to 180 C for about 35-40 minutes. It is better not to open the oven for the first 20-30 minutes, as the biscuit may fall due to temperature changes. Remove the finished biscuit from the pan, transfer to a wire rack and leave until completely cooled.

14. STEP 14

    

    Prepare caramel sauce.

15. STEP 15

    

    Pour sugar into a deep saucepan with a thick bottom.

16. STEP 16

    

    Place the saucepan over medium heat and, stirring occasionally, completely melt the sugar. Be careful not to burn the sugar, otherwise the sauce will taste bitter!

17. STEP 17

    

    Without removing the saucepan from the heat, gradually add the butter. Mix thoroughly, the caramel should thicken slightly and become homogeneous.

18. STEP 18

    

    Don’t worry if in the first minutes the butter refuses to combine with the caramel, just hold the saucepan with the caramel over low heat and mix it thoroughly (it’s easiest to do this with a whisk!).

19. STEP 19

    

    Heat heavy cream (it is very important to take heavy cream from 33% and above; cream with a lower fat content will not give the desired thickness and may curdle when heated) on the stove or in the microwave until almost boiling and pour into the caramel in a thin stream, constantly stirring with a whisk.

20. STEP 20

    

    Caramel sauce is ready. Remove it from the heat, pour it into a suitable container and let it cool. Store the cooled sauce in the refrigerator. As it cools, the sauce will thicken slightly and will resemble condensed milk in consistency. By the way, to prepare the cake you will only need half of the sauce; the remaining half can be served with pancakes, pancakes, croutons, etc.

21. STEP 21

    

    Prepare cream and syrup for soaking. The simplest syrup is suitable for impregnation. To do this, combine 50 g of sugar with 50 g of water, bring to a boil and boil for 1-2 minutes. Let the finished syrup cool. If desired, you can add 1 tbsp to the syrup. l. cognac, rum or other alcohol for flavor (I didn’t add anything).

22. STEP 22

    

    For the cream, combine the cream cheese and condensed milk in a bowl.

23. STEP 23

    

    Beat for 2-3 minutes until the mixture becomes fluffy and smooth.

24. STEP 24

    

    Whip the heavy cream until thick. To make the cream easier to whip, cool the whipping container, mixer beaters and the cream itself well.

25. STEP 25

    

    In two or three additions, add the whipped cream to the bowl with the cream cheese and condensed milk.

26. STEP 26

    

    Stir gently. The cream is ready.

27. STEP 27

    

    Assemble the cake. First, cut the sponge cake into 3 equal layers.

28. STEP 28

    

    Lay out one cake layer and soak it in syrup, the degree of soaking is completely up to your taste (if you like fairly wet cakes, then prepare a double portion of syrup).

29. STEP 29

    

    Spread a thin layer of caramel onto the soaked crust.

30. STEP 30

    

    Place some of the cream on top and smooth it out.

31. STEP 31

    

    Cover the cream with the second cake layer, also soak it in syrup, cover with a layer of caramel and brush with cream.

32. STEP 32

    

    Cover with remaining cake, flat side up.

33. STEP 33

    

    Coat the cake with cream on all sides and smooth it out.

34. STEP 34

    

    Decorate the cake to your liking. I decorated with swirls of cream, which I piped through a piping bag with a shaped tip. Since such a decoration requires a lot of cream, I initially prepared 1.5 servings of cream.

35. STEP 35

    

    Caramel cake is ready. Let it soak for 2 hours and you can serve.

36. STEP 36

    

    Bon appetit!

Comments on the recipe

Natusik

27.08.2023

4.7

Very beautiful and tasty! Thanks for the detailed recipe!

Angelica

27.08.2023

4.6

Is Hochland cream cheese good for cream cheese?

Elena

27.08.2023

4.6

I cook all my baked goods for dessert in a slow cooker, it’s very convenient and I don’t worry about it burning, I’ve never made caramel cake, I’ll definitely try to make it, if it works out, then I’ll make this exact cake for my birthday, I liked the ratio of ingredients, I I think this cake should be very tasty, I’ll follow the advice in the recipe - bake a sponge cake the night before

Oksana

27.08.2023

4.7

I want to thank you so much for such an amazing recipe! The biscuit turned out so airy and light.. Everything I did before... It wasn’t close! The cake itself tastes amazing)) making caramel always scared me, it turns out everything is simple and you described everything in detail. I made it for my daughter when she was one year old, everyone was delighted. Thanks again!