Caramel cake: features of preparation, recipe and recommendations

Many people like this delicacy, like caramel cake. To make it is not an easy task. Dessert preparation takes about three hours from start to finish, but it's worth the effort. What does it take to make this cake?

The recipe is classic

For a classic recipe, the following ingredients are required:

• 1 cup of butter unsalted, warmed or softened,
• 1/3 cup vegetable oil,
• Sugar 2 1/2 cups,
• 3 cups of sifted flour,
• 6 large eggs plus 2 yolks,
• 1 teaspoon baking powder,
• 1/2 teaspoon of tea leaves,
• A glass of sour cream, slightly warmed,
• 2 tablespoons of vanilla extract.

For caramel cream:

• 300 grams of butter,
• 2 cans of condensed milk,
• 2 cups of sugar,
• 2 teaspoons of vanilla extract.

Caramel cake: recipe

Preheat oven to 180 degrees. In deep containers, mix cream and vegetable oil and sugar at a high speed with a mixer until the ingredients form a light and airy mixture. This will take approximately 5-6 minutes. After that, switch to medium speed mixer and add eggs and egg yolks one at a time until everything is well mixed. Put the vanilla extract into the dough and mix. Sift the flour into a separate container, add the baking powder and salt to it. Turn on the mixer and slowly add the flour mixture to the dough, at the same time adding the sour cream to it, constantly whipping. You should get a completely homogeneous mass.

Take three baking dishes of the same size, lubricate them from the inside with oil. Pour into the dough evenly, in the same amount. Bake in a preheated oven for 23-30 minutes. Remove the cakes from the oven and leave to cool for 10 minutes. Then remove them from the molds and wait until they reach room temperature.

Cream Preparation

While the cakes cool down, you need to make caramel cream for the cake. For this, melt butter, condensed milk and sugar over medium heat in a small saucepan. Heat until all the products melt and mix. Continue heating, stirring occasionally, for 1.5-2 hours (always check that the mixture does not start to burn). It is necessary to wait for the moment when the cream thickens and becomes a golden, attractive color.

To make sure that the caramel is ready, dip a tablespoon into it. If the mass does not drain, but encircles the surface - the cream can be used. Remove the pan from the heat and put vanilla extract in the mixture. Leave to cool for about 15-20 minutes before applying to the caramel cake.

After that, cover the cakes and spread them with a pile. Cover the dessert with a layer of the remaining caramel.

Option with chocolate

The above recipe is classic, but not the only one. You can also make a chocolate-caramel cake with an original salty taste.

For him you will need the following ingredients:

• 115 grams of salty butter,
• 225 grams of bitter chocolate (containing 70% cocoa),
• 150 ml of milk,
• 225 grams of cane sugar brown,
• 2 teaspoons of vanilla extract,
• 2 eggs (large),
• 150 ml of sour cream,
• 225 grams of flour with the addition of yeast dry,
• 1 teaspoon of baking powder.

For caramel:

• 450 grams of powdered sugar,
• 125 ml of cream,
• 2 table spoons of syrup,
• 115 grams of salted oil,
• 2 tablespoons sour cream,
• 2 tablespoons sea salt tea.

For chocolate ganache:

• 225 grams of pure chocolate (70-80% cocoa solids),
• 250 ml of creamy cream,
• Pinch of large sea salt for decoration,
• Chocolate truffles for decoration.

How to cook chocolate cake with sea salt?

First, you need to make caramel. Pour 100 ml of water into a large saucepan. Add the sugar and corn syrup, gently heat until the grains melt, then make the fire more and cook until the caramel becomes a dark golden brown. Raise the pan from the plate from time to time to prevent adhesion, but do not shake. Turn off the fire and carefully beat the resulting caramel with butter, cream and sour cream until a magnificent consistency. Add the sea salt. Whisk until a uniform mass is formed, and then leave to cool. This caramel cream for the cake, the recipe of which requires a lot of time, can be done in advance. It can be stored in the fridge for one to three days. To subsequently use it, you need to wait for it to warm up to room temperature.

Then you need to make the cakes. Preheat oven to 180 C. Lubricate the baking tray with oil and put parchment paper on it.

Melt the chocolate, butter and milk in a large saucepan over low heat, stirring until a uniform mass is formed. Remove from heat, and then whisk with sugar and vanilla. Cool to room temperature. Whisk egg yolks with sour cream, and then mix with the chocolate mixture. Then add flour and baking powder.

Whisk the egg whites in a separate bowl until thick. Mix a third of the proteins with the prepared dough, then gradually pour in the remaining ones. Put the mixture in a prepared baking sheet and bake for 40-50 minutes. Leave to cool for 20 minutes, then remove from the pan and leave for a while.

To melt the ganache, melt the chocolate in a cream on low heat, then leave to cool.

To collect the caramel cake, cut the finished cake in half horizontally. Spread it with the prepared cream in the middle. Apply a layer of chocolate ganache on the top of the cake and sprinkle with crystals of sea salt. You can put chocolate truffles on top if you like this design.

Option with bananas

You can cook this delicacy and with the addition of bananas. Since these fruits have a very soft consistency, such a cake turns out to be similar to pudding. It is for this reason that it is recommended to divide the dough into 3 parts and bake 3 cakes. In this case, the dessert will retain its shape.

Such a dessert can be served without decoration. If desired, only caramel icing for a cake, applied in a thin layer, can be used. How to cook it?

For glaze:

• 2 cups of creamy fat,
• Water 1/2 cup,
• A quarter of a glass of butter,
• 1/2 teaspoon of tea leaves,
• Sugar 1 1/2 cups.

How is caramel icing done?

Preheat the cream in a small saucepan at a low temperature. Do not let them boil.

Mix sugar and water together in a large container with a thick bottom, heat over high heat. Stir until the sugar dissolves, then allow the syrup to boil and cook it until it reaches a pronounced amber color. This will take 8-15 minutes, and the time depends on the pot and the plate. Once you see the pale yellow bands on the surface of the mixture, which will begin to darken from the center, turn off the fire immediately. The main thing is not to allow the mixture to burn.

Immediately pour hot cream into the syrup. Use a spoon with a large handle to mix the mixture well. Be very careful - caramel has very hot evaporation and can splash! Add butter and salt to the mixture and whisk well. Return the saucepan to the stove and simmer over a small fire for 5 minutes.

Allow the caramel to cool, then pour it into a jar and store it in the refrigerator. This glaze can be kept in the refrigerator for two weeks.

For the test, you need:

• 3/4 cup of butter unsalted butter, softened indoors,
• 3 eggs of large size,
• On 3/4 glasses of sugar of white and brown,
• 3 cups of flour,
• 1.5 tablespoons of tea soda food,
• Milk 1.5 cups,
• 1/2 teaspoon of tea leaves,
• 2 teaspoons of vanilla extract,
• 1.5 cups of banana puree, about 4-5 bananas of normal size,
• 1.5 cups of caramel glaze (according to the recipe above).

How to cook a banana caramel cake?

Preheat the oven to 200 degrees. Lubricate the inside of the oil with three baking dishes of the same size.

Beat the butter mixer with both kinds of sugar to a magnificent consistency. Gradually add eggs and whisk on until the mixture is "airy".

In a separate container, stir the flour with salt and soda. Whisk the milk, vanilla extract and banana puree in a separate container and add to the mixture of eggs and butter. Continue to beat, slowly pouring flour.

Spread the dough on blurry forms. Pour 1/2 cup of caramel glaze into each of them and stir with the tip of the knife. Bake for 40 minutes. Be sure to cool the cakes before you get them out of the molds.

For caramel cream:

• 1/2 cup butter unsalted butter,
• 1 teaspoon of vanilla extract,
• 1.5 cups of powdered sugar,
• 1/2 cup caramel glaze (according to the recipe above),
• 1/4 tablespoons of tea salt.

Using a mixer, whip butter with caramel icing, vanilla extract and salt until a uniform mass is formed. Slowly pour sugar powder and whisk for another 3-5 minutes.

How to assemble a cake

Wait for the full cooling of the cake. Put the bottom layer of the cake on the plate, apply a thin layer of cream. Repeat this with the two remaining cakes and distribute the remaining cream from above. Pour the finished caramel cake with the remaining glaze and decorate with slices of bananas.