Cake with caramel cream

Everyone loves cakes, especially incredibly delicious and beautiful ones like this excellent sponge cake with caramel cream. Which can be easily repeated by anyone who wants to prepare it according to our step-by-step recipe with photos

Preparing the caramel cream for this sponge cake is easy, using cheap, readily available ingredients, and quickly. Spend a little of your own precious time to prepare this unique cake on your own according to our recipe on your kitchen table, and enjoy it with your family and close friends during any holiday

Caramel Cream Cake Ingredients:

For the biscuit you will need:

Testicles – 6 pcs.;
Flour – 115 pcs.;
Sugar – 150 gr.;
Cocoa – 25 gr.;
Oil – 40 gr.

For the cream you need:

Oil – 150 gr.;
Sugar – 120 gr.;
Cream – 150 gr. (35%);
Grilled meat – 120 gr.;
Vanilla extract (sugar) – 1 coffee. l.

Grillage:

Sugar – 120 gr.;
Water – 35 g;
Roasted nuts – 40 gr.

Recipe for making Caramel Cream Cake:

Making the cream: specifically, you should start with caramel syrup; to do this, melt the sugar in a saucepan to a cinnamon slurry.

Pour in the slightly heated cream slowly, stirring thoroughly with a spatula.

Cook until sugar dissolves

Cool caramel syrup to room temperature

Beat the butter with vanilla sugar until light, pour in slightly cooled to room temperature (this is important!) and mix evenly

This is what the mixture should look like in the end:

Making grilled meat: Pour boiling water over roasted nuts

Pour sugar into water and bring it to a boil, cook for 5 minutes. It's better to add lemon juice

Heat the nuts and add them to boiling water

This is the result you should get

After cooling, the cream acquired a suitable shape.

Sprinkle the nuts and sugar you prepared on top

Cut the shortcakes into 3 parts

Grease any two shortcakes with cream

Apply cream on top and sides

Garnish with roasted sugared nuts and refrigerate overnight. We wish you bon appetit

Cake with caramel cream

I baked a cake “Prague with caramel grilled cream.”
. But what came out was just a cake with caramel cream. because it is completely different from Prague. I have. I'll tell you why this happened.

I have already baked the “Prague” cake.
It turned out just great!
I have long wanted to try a cake with some kind of caramel cream.
And here I see Chadeyka’s “Prague with caramel grilled cream”! All! Urgently to the kitchen. create.

Cake with caramel cream

Prepare the most delicious cake for your loved ones! Treat and surprise! The caramel cream cake looks fantastic! Chocolate shortcakes with creamy protein cream and caramel just melt in your mouth! The production is not the most ordinary, but it’s worth trying, because the result is simply cool! The cake is not small, enough for a huge company.

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Cake with caramel cream

Ingredients and how to cook

ingredients for 16 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:	340 kcal
Belkov:	4 g
Zhirov:	18 g
Carbohydrates:	38 g
Used:	7 / 30 / 63
H 8 / C 0 / B 92

Production time: 16 h

manufacturing method

1. Sift flour with baking powder and cocoa powder into a large bowl, and add sugar. Break the chicken eggs into a separate bowl, pour in low-fat cream, add vegetable oil and vanilla extract, beat with a mixer until smooth. Pour the resulting mass into the bowl with the dry ingredients, whisk until a homogeneous and smooth mass is formed. We brew coffee with the indicated amount of boiling water, pour it into the dough, and stir vigorously, as if brewing the dough. Pour the dough into two prepared molds of similar diameter and place in the oven preheated to 180 degrees. We bake the shortcakes for 1 hour, you need to focus on your oven. We check the shortbreads for readiness by piercing them with a wooden skewer in the center; if the skewer is dry, it means they are ready. Let the cakes cool, remove from the molds, pack in cling film and place in the refrigerator overnight (that is, in the dark) .

2. To make salted caramel, pour sugar into a saucepan with a thick bottom, pour in water, put on fire, bring to a boil and cook until the sugar dissolves and the color of the mass changes to amber. Remove the pan from the heat, pour in the cream - at this step the mass will sizzle and rise very much, this is normal, this is how it should be. Add softened butter, beat with a mixer until smooth and homogeneous. Now return the pan with caramel to low heat, always stirring with a hand whisk so that the mass does not burn to the bottom. Cook the caramel in this way for 3-4 minutes, then add salt, taste it, add more if necessary. Remove from heat, cool.

3. Now let’s prepare the cream, to do this, beat the egg whites with sugar in a water bath for about 5 minutes, the mass should turn out fluffy, the sugar will dissolve one hundred percent. The temperature of the protein mass should be approximately 60 degrees, no higher. Remove the container with the protein mass from the water bath and continue beating for another 10 minutes until it cools to room temperature. Add the butter to the cooled whites not all at once, but in parts, beating the cream after each added portion. At the very end, add vanilla extract and salted caramel (not all the caramel, but about 100 grams), beat.

4. Take the shortcakes out of the refrigerator, cut each one in half using a long bread knife or using a thread. In this way we get four shortcakes, one of which we place on a serving plate. Place some of the cream on the crust, then pour one or two tablespoons of caramel over it, and cover with the rest of the crust. This way we collect the whole cake. We coat the surface of the cake and sides with the remaining cream so that crumbs from the cakes do not get into the ganache. While we prepare the ganache, put the cake in the refrigerator.

5. Break the chocolate into small pieces, put it in a bowl, pour the cream into a separate saucepan and put it on the fire, bring it to a boil but do not boil! Pour hot cream over the chocolate and stir until the chocolate is completely dissolved. Leave the ganache until it cools to room temperature, during which time it will become less watery. Now beat the ganache with a mixer until fluffy. Cover the surface of the cake and sides with ganache, and then pour the remaining caramel over it.

Place the cake in the refrigerator to soak for 2 hours, after which you can serve it.

Cake with caramel cream

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Manufacturer:
Bismillah

The cake is literally the same as in ordinary “Prague”.

Biscuit:

6 eggs
115g flour
150g sugar
25g cocoa
40g butter

Only now it came out super chocolatey. Apparently, the cocoa was not bad now...

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Cream:

150g butter
120g sugar
150g cream 35%
120g roasted meat
1 coffee l. vanilla extract (I used vanilla sugar)

Making the cream:
For the cream, make caramel syrup.
To do this, melt the sugar in a saucepan until it turns coffee brown.

. and cook until sugar dissolves

Now this caramel syrup needs to be cooled to room temperature (this is a must!)
If you cooked it correctly, it should not harden and should not be very watery

Beat soft butter until light in color with vanilla sugar. Add syrup cooled to room temperature little by little, whisking thoroughly

This is how it came out, a little runny, so I put it in the refrigerator (by the way, I put a little more oil in the drain)

And she took up grilling herself. I constantly cooked grilled meat without water and it came out great. And here I decided to test it with water. That’s how my patch came out with it.

Grillage:

40g nuts
120g sugar
35g water