Homemade caramel cake

A true caramel treat for those with a sweet tooth. The main ingredient for this cake is caramel. It is used to make both biscuits and cream. It is important to prepare caramel correctly. The taste of the entire dessert will depend on this.

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Homemade caramel cake

Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	346 kcal
Belkov:	4 g
Zhirov:	18 g
Carbohydrates:	42 g
Used:	6 / 28 / 66
H 12 / C 0 / B 88

Production time: 14 h

Step-by-step production

Step 1:

First you need to prepare the caramel. Pour sugar into a thick-bottomed pan and place over low heat.

Step 2:

When the sugar begins to melt overnight, only then begin to stir it with a wooden spatula to ensure even melting. There is no need to increase the fire during all this. It is very important to constantly monitor the action 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 fire and stir vigorously until everything melts.

Step 3:

When the caramel turns amber in color, add butter. Mix vigorously. At the same time, heat the cream to a boil, but do not boil.

Step 4:

Pour in the hot cream in a thin stream, stirring constantly. With all this, the mass will splash, you need to be careful so as not to get burned.

Step 5:

Cook the caramel over low heat, stirring, for another 2 minutes and remove from the heat. Pour 120 g. caramel for making biscuit, let cool to room temperature.

Step 6:

To make the sponge cake, the ingredients must be at room temperature. Beat soft butter with sugar until fluffy.

Step 7:

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

Step 8:

Add caramel to the egg-butter mixture and beat again.

Step 9:

Pour in milk, stir.

Step 10:

Add flour sifted with baking powder and mix thoroughly.

Step 11:

The dough comes out homogeneous, medium mixture.

Step 12:

I divided the dough into 2 parts and took turns baking biscuits in a mold with a diameter of 18 cm. You can bake in a mold with a larger diameter with one sponge cake. Grease the mold with vegetable oil in advance. Bake in preheated to 170 degrees. oven for 30 minutes. If the biscuit size is larger, the time will increase.

Step 13:

Allow the biscuit to cool completely. I cut off the top of every biscuit and cut it lengthwise into 2 shortcakes.

Step 14:

To make cream, the cream and the whipping container must be perfectly cooled. Beat the cream at low speed until fluffy.

Step 15:

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

Step 16:

Beat until thickened and a fluffy, measured cream is obtained.

Step 17:

Place the shortbread on a plate and soak in syrup. I used syrup from canned pineapples. You can also take any fruit juice.

Step 18:

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

Step 19:

Top with the second crust. In this way, collect the entire cake. Cover the top and sides of the cake with cream.

Step 20:

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

The first time I didn’t succeed in caramel. If you leave it on the fire a little, it becomes black in color and has a bitter taste. And this is unacceptable. Therefore, it is necessary that nothing distracts you while making caramel.

The biscuit comes out with a beautiful amber color, with a pleasant caramel smell, and moderately sweet.

If desired, the caramel can be made salty (add 0.25 tsp of salt after adding cream). Salt will highlight the taste of caramel.

Banana Caramel Cake

What's it about?

Ingredients

Milk custard sponge cake

Testicles C0 4 pcs.
Sugar 200 GRAMS
Vanilla sugar 10 GRAMS
Flour 220 GRAMS
Milk 160 GRAMS
Butter 80 GRAMS
Baking powder 8 GRAMS

Caramel

Sugar 220 GRAMS
Glucose syrup 30 GRAMS
Water 60 GRAMS
Butter 82.5% 70 GRAMS
Cream 33% 150 GRAM

Impregnation

Caramel 40 GRAM
Water 60 GRAMS

Creamy curd cheese 500 GRAM
Cream 33% 170 GRAM
Sweet powder 80 GRAM

Interior

Large bananas 2 PCS.

– vanilla sponge cake soaked in caramel syrup;
– bananas in caramel;
– cream cheese cream

Milk custard sponge cake:

● C0 eggs – 4 pcs
● Sugar – 200 g
● Vanilla sugar – 10 g
● Flour – 220 g
● Milk – 160 g
● Butter – 80 g
● Baking powder – 8 g

1. Beat eggs with sugar and vanilla sugar until fluffy and light (5-10 minutes depending on the power of the mixer)

2. Sift the flour, combine with baking powder and mix thoroughly with a whisk. Gently add the flour to the egg mixture, mix with a silicone spatula using folding movements

3. Heat milk and butter until very hot, but do not boil. Add milk to the total mixture and mix gently with a spatula until smooth.

4. Cover the bottom of the 18 cm ring with foil and pour in the dough. It will turn out quite watery, but very airy. Bake at 160-170 degrees for approximately 40-50 minutes. The height of the finished biscuit is approximately 7 cm

5. Wrap the finished biscuit in cling film and put it in the refrigerator for 6-8 hours.

● Sugar – 220 g
● Glucose syrup – 30 g
● Water – 60 g
● Butter 82.5% – 70 g
● Cream 33% – 150 g

1. Heat the cream until very hot, but do not boil

2. In a thick-bottomed saucepan, combine sugar, water and glucose syrup and place over medium heat. Glucose prevents the crystallization of sugar, so caramel can be relaxed during the manufacturing process without fear that the sugar will crystallize

3. Bring the mixture to an amber color and add butter, stir

4. Reduce heat and add hot cream. Be careful, the mixture will boil very hot. Stir until smooth and cook over low heat for a few more minutes. Place the finished caramel in the refrigerator for several hours

● Caramel – 40 g
● Water – 60 g

● Cream curd cheese – 500 g
● Cream 33% – 170 g
● Sweet powder – 80 g

Cream and cheese must be cool. Combine all ingredients and beat until thick and fluffy.

Bananas – 2 large or 3 medium. Bananas should not be overripe

Cut the biscuit into 4 shortcakes. Cut bananas into slices. It is necessary to cut bananas just before assembling so that they do not have time to turn black. We assemble the cake in a ring wrapped in acetate film

Sponge cake - soaking - cream (approximately 180 g) - cream rim (approximately 70 g) - banana slices in one layer - caramel on bananas (approximately 80-100 g) - cover with sponge cake and repeat all steps 2 more times

Cover with cling film and refrigerate for at least 8 hours.
To smooth, the creator used butter cream cheese (140 g butter, 140 g sweet powder, 420 g cream cheese)

Caramel sponge cake

Caramel sponge cake for a cake is very tasty and easy to make.

Recipe from Cynthia Stammers’ book “Bake Without Eggs”

Ingredients:

100 g sugar;
100 ml hot water;
50 ml vegetable oil;
50 ml of yogurt or kefir (you can also use vegan yogurt);
200 g flour;
3 teaspoons baking powder.

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How to make caramel sponge cake:

1. First, preheat the oven to 180 degrees. Because The biscuit cooks quite quickly, and you need to put it in an already preheated oven. Also prepare in advance a mold (removable if possible) with a diameter of 20 cm or 2 such molds. They need to be lightly greased with oil and sprinkled with flour.

2. Now let's prepare the caramel. To do this, pour sugar into a small saucepan and place on low heat. After some time, the sugar will begin to melt and darken. Wait until it's all melted. The main thing is not to make the temperature very high, otherwise the sugar will burn and give a bitter, burnt taste.

3. When you put the pan with sugar on the fire, also heat 100 ml of water, so that by the time the sugar is ready, the water will also be hot.

3. When all the sugar has melted, pour in hot water, cover the pan with a lid and keep on low heat until all the sugar has dissolved in the water.

4. Remove the pan from the heat and cool.

5. Sift flour and baking powder into a bowl.

Caramel cake

Option 1: Traditional recipe for caramel cake with nuts

A variation of a cool cake with caramel and nuts based on the popular Snickers bar. It requires quite a lot of ingredients and time, but in the end we get a luxurious dessert for any holiday. If you want to create something simpler, then below you can find other recipes for caramel cakes.

Ingredients

200 g boiling water;
6 spoons of cocoa;
300 g peanuts;
400 g sugar;
300 ml milk;
250 ml cream 30%;
200 g milk chocolate;
400 g flour;
2 testicles;
5 tsp. baking powder;
50 ml oil;
300 g cream cheese;
80 g sweet powder.

For caramel:

100 ml cream 33%;
140 g sugar;
60 g butter;
1 g salt.

Step-by-step recipe for traditional caramel cake

For this cake, use the “Chocolate in boiling water” sponge cake. It rises quite well, comes out fluffy and huge, but at the same time it is prepared from fairly ordinary ingredients. It is important to choose good cocoa powder so that the cake has a distinct chocolate taste. Mix the baking powder and sugar, add flour and cocoa.

Combine milk with vegetable oil and eggs, they are insignificant in this recipe, shake with a whisk, no mixer is needed for kneading. Add flour, cocoa and other dry ingredients here. Stir it all a little and add boiling water. Place the dough into a mold until smooth and bake for 40 minutes at 180 degrees.

Roast and peel the peanuts, sprinkle them with a little salt from time to time. Let's prepare the caramel right away. To do this, pour sugar into a frying pan and begin to melt. As soon as it appears brownish in color, add a piece of butter, and then, when it dissolves, pour in hot cream. Stir thoroughly. Add a pinch of salt to the caramel.

We make regular cream with cream cheese. Beat it with sweet powder and add 50 ml of heavy cream.

Assembling the cake: cut the chocolate sponge cake into three parts, pour a thin layer of caramel over the first cake, sprinkle with 2/3 of the peanuts. Cover with the second cake, pour the remaining caramel over it and cover with cream. Place the third chocolate layer on top.

Combine butter and milk chocolate, melt, get ganache. Cover the cake with the prepared mixture and sprinkle with the remaining peanuts. You can draw a pattern. Place in the refrigerator for 7 hours.

If you don’t want to cook a sponge cake with boiling water, then we can use any other chocolate shortcakes for the cake, you can even buy them in the store. This will speed up the manufacturing process, but may affect the taste.

Option 2: Frisky recipe for caramel cake with sponge cake

For this cake, you can use any vanilla sponge cake. Store-bought shortcakes are suitable. The personality of the recipe is the wonderful caramel cream with cream. If you want to create a larger cake, then increase the amount of all ingredients by one and a half or twice.

Ingredients

400 ml cream 33%;
290 g sugar;
450 g biscuit;
250 g butter.

How to make caramel cake in no time

Pour sugar into a small saucepan, add a teaspoon of water and put on fire. We begin to melt it. Very soon it will darken and the smell of caramel will appear. We watch closely and don’t let it burn.

We heat the cream, you can do this in the microwave. Pour into the melted sugar in a narrow stream and stir quickly. Warm up for a few seconds, remove from heat. Let cool. Beat the butter and combine with the fragrant caramel base.

We coat the sponge cakes with the prepared cream; you can use it to decorate the cake. Place in the refrigerator for three hours.

If the sponge cakes are dry or not tasty enough, it is recommended to soak them. To do this, we use sweet tea or any syrup. Better yet, use diluted honey, which mixes amazingly with caramel cream.

Option 3: Caramel cake (recipe on sponge cake)

The recipe is quite ordinary, but this does not affect the taste. The result is a wonderfully tender and light caramel cake, which can be supplemented with roasted peanuts if desired. It is better to prepare the sponge cake the day before or at least 8 hours in advance so that it has time to rest well.

Ingredients

550 g cream;
150 g sweet powder;
260 g sugar;
8 g baking powder;
4 testicles;
a glass of flour;
50 g butter.

How to cook

We make shortcakes. For the biscuit, break the eggs into a bowl and beat at the highest speed of the mixer, gradually add sugar with the second hand. We should get 160 grams. Add flour and baking powder, stir. Pour the dough into the mold and put it in the oven. Bake the sponge cake for the caramel cake for 30 minutes, then check. Temperature 170 degrees.

Prepare caramel syrup for cream. Pour the remaining sweet sand (this is 100 grams) into a saucepan, melt until it turns coffee brown, add butter, remove from heat and stir well, then pour in the cream.

Let's start making the buttercream right away. Pour 500 ml of chilled heavy cream into a bowl, beat until foamy, add powder, and then caramel syrup. If it has thickened, you can warm it up slightly. Whip the cream one last time just until smooth, no more needed.

Cut the cooled biscuit into shortcakes, the larger the better. Coat with caramel cake, put in the refrigerator for 5 hours.

Here is the recipe for a sponge cake with the addition of baking powder. It provides fluffiness to baked goods. But if desired, we prepare the shortcakes using the usual method with separate beating of the yolks and whites.

Option 4: Caramel cake (recipe with mascarpone)

For this caramel cake recipe, we need mascarpone cream cheese. You can take analogues. Sponge cakes with butter are quite ordinary, it is better to beat the eggs with a mixer so that the process does not drag on.

Ingredients

5 eggs;
400 g sugar;
250 g mascarpone;
190 g butter;
7 g baking powder;
320 ml cream;
300 g condensed milk;
150 g flour.

Step by step recipe

The basis of the cake is a sponge cake, so we start with that. Beat the eggs until fluffy, add a glass of sugar, but not all at once. We fall asleep in the process, then add flour, followed by 50 g of melted and cooled butter. Add baking powder, stir, bake in a 23 cm round pan.

Making caramel. Melt the sugar. Once it turns brown, add butter, and then 120 ml of cream. Stir, remove from heat, cool to room temperature. Whip the remaining cream, add condensed milk and mascarpone. Add half of the prepared caramel to the cream.

Cut the sponge cake into a random number of layers and coat with cream. Apply a layer of cream on top and pour caramel over it. We make thin paths, like a cobweb. If the mass has frozen, then heat it up.

You can add sliced banana pieces to this cake. It will highlight the taste of caramel and cream cheese and will also make the cake larger.

Option 5: Caramel cake (multi-cooker recipe)

Here is a rather ordinary and frisky version of a caramel cake. Walnuts are useful for this recipe. The cream is prepared with boiled condensed milk, which is somewhat reminiscent of caramel. Baking the cakes is done in a slow cooker.

Ingredients

150 g nuts;
400 g boiled condensed milk;
6 eggs;
180 g butter;
250 g sugar;
100 g prepared caramel;
0.3 kg of snow-white wheat flour;
220 g milk;
10 g ripper;
vanilla.

How to cook

Beat eggs with sugar. Combine milk with 80 g of butter and heat. Add flour and vanilla with baking powder to the eggs, stir, pour in hot milk and butter.

Pour the prepared dough into a multicooker bowl. If the coating is not very reliable, then lubricate the bottom with a drop of oil. Close, cook on the “Baking” mode

Cool the cake, cut out a circle with a sharp knife, stepping back a centimeter from the edge. We knock out the biscuit, trying not to damage the bottom. The result is a typical shortbread bowl.

Chop and fry the nuts, mix with boiled condensed milk. Break the taken out biscuit into small pieces and combine with cream. Fill the bowl with sponge cake. Align the filling.

Top the cake with prepared caramel, which you can purchase or create using any of the recipes above. Place the dessert in the refrigerator for three hours.

If you don’t have a multicooker, you can simply bake the cake in the oven; take a small mold approximately 21-23 cm with high sides. We use the “Baking” mode.