Caramel Cream Cake
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- Опубликовано: 11 май 2023
- Caramel Cream Cake - Caramel is always my favourite dessert, not to mention caramel cream cake. This cake is super soft and moist. The cream and caramel insert and frosting go very together. The caramel will be thickened in the fridge and I love the way it is because it becomes a little chewy and melt after a few seconds in the mouth. I understand there is quite a number of steps for this cake, but just follow them closely you’ll get the hang of it as they aren’t very difficult to follow. Let me know your comments about this cake. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Vanilla Genoise Cake
15cm or 6 inch pan
3 eggs
100g [½ cup] caster sugar
1 tsp vanilla extract
15g [1 tbsp] butter
15g [1 tbsp] milk
90g [¾ cup] cake flour
• Caramel Sauce
200g [1 cup] caster sugar
100g [⅓ cup + 2 tbsp] unsalted butter
120g [½ cup] whipping cream
¼ tsp salt
• Cream Frosting
480g [2 cups] whipping cream
35g [3 tbsp] powdered sugar
syrup [1 tbsp sugar + 2 tbsp hot water]
Instructions:
• Vanilla Genoise Cake
1. Preheat oven at 170°C/340°F.
2. In a mixing bowl, add eggs. Give the eggs a quick mix.
3. Add in the sugar and vanilla extract. Whisk until combined.
4. Prepare a hot water bath. Place the egg mixture bowl into the hot water.
5. With an electric mixer, mix the mixture on low speed until the temperature reaches 39-40°C. If you do not have a thermometer, after 1 minutes of mixing just feel the batter with your fingers to check if the sugar has dissolved. Remove the bowl from the water bath.
6. In a small bowl, add the milk and butter together. Place the bowl in the hot water bath so that the butter will melt while doing other step.
7. With an electric mixer, mix the egg mixture on high speed for about 5-6 minutes. The batter will become pale and the volume will be tripled.
8. Lift up the paddle, the batter will form a ribbon. The ribbon will stay and hold its shape on the batter, that means it’s good.
9. Continue to mix on low speed for another 2 minutes to release air bubbles.
10. Sift in the flour. Fold in until combined.
11. The butter will be melted by now, remove from the water bath. Drop about 2 scoops of batter into the butter mixture and mix vigorously until combined. Then drop the mixture back into the batter.
12. Fold in until combined, do not over mix.
13. Transfer the batter into a prepared 15cm or 6 inch pan, greased and lined with parchment paper.
14. Bake in preheated oven at 170°C/340°F for 25-30 minutes.
15. Let the cake cool completely.
16. Slice into 3 sheets.
• Caramel Sauce
1. In a sauce pan, add the sugar. Make sure you spread the sugar in a wide area covering the pan.
2. Cook on low medium heat. Do not touch or stir the sugar. Once you see signs of caramelisation, you can start stirring the sugar. The sugar will gradually melt and liquefy.
3. Put the heat on low. Then add in the butter. Mix until the butter is combined. This will take about 1-2 minutes.
4. As soon as the butter is combined, add in the whipping cream. Mix until combined. Put the heat a little higher to give it a boil. As it’s bubbling, the cream is well combined. The sauce is ready.
5. Transfer onto a bowl, let it cool completely in room temp. As the sauce is cooling, it will become thicker and thicker.
• Cream Frosting
1. Add the whipping cream into a large bowl.
2. Mix on medium speed until the cream is thickened.
3. Transfer half the cream into another bowl. Cover and refrigerate this cream for later use. This cream is for icing the cake.
4. For the other half, continue mixing on low speed until the cream is stiff, do not over mix. Once it’s stiff, transfer into a piping bag. This cream is for the insert. The consistency of this cream is stiff so that it’s stable for the insert.
5. Assemble the cake. Refer to the video.
6. Bring the other half of the cream from the fridge. Use a whisk to whisk so that you can control the consistency. I don’t recommend using electric mixer as the cream will get stiff very fast and will not be nice to cover the cake. Whisk until the cream is stiff but not too stiff. The consistency is smooth and soft, unlike the insert cream. The cream is ready for covering the cake.
• Assemble the cake (refer to video)
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Email: gracioustreatz@gmail.com
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Хобби
Hi Fiona! Homemade caramel is always the best ever, you made it to perfection, well done! Last week I finally found those white and pink tools you use for slice your cakes into layers and I can't wait to try them! I hope to have a serrated knife that is long enough😜 have a lovely weekend!💕
Ellerine emeğine sağlık yine muhteşem pasta tarifi oldu
Amazing.....Waiting for the eggless version bcz can't eat egg. Please, make it if it's possible😁
Wow really amazing looks tooo yummy and delicious caremel cake
Looks absolutely delicious! Thank you for sharing the recipe.
Amazing caramel cake 🎂😅thanks for your efforts ❤, have a nice weekend 👍👍👍👍👍🇺🇲
Gracias por tu receta es espectacular 👏👏👏👏😊
Спасибо, Шеф! Отлично получилось ! Вкусно! 👍Thank you Chief! It worked out great! Tasty!👍
İ tried most of your recipes, they turned out great. Thanks.
Mesmerising baking ASMR right here! I'm crazy for caramel so this recipe really floats my boat. Shared 😋
Perfect❤
Good recipe! I tried it and it turned out delicious, although quite messy (the latter is entirely on me hahah). Thank you! ^^
Yummy.
Wow!!
Спасибо большое! у Вас Вкусная выпечка ! 👍Thanks a lot! You have delicious food!
Я очень захотела сделать такие же тортик😊. Какие же красивые и аппетитные!😊I really wanted to make the same cake. How beautiful and delicious!😊
147 lk wow great 😍
Fiona!!Your genoise is literally the best😍...tempted by the texture of the cake gotta make a chocolate version of it....Wish me luck😣
Any problem, I'm here 💝☺️
Gracias por la a receta
Hey Fiona! This cake looks amazing, as per usual. You have created another work of art - the amount of caramel is perfect! Thank you for sharing with us!
🌷🌷👌
Delicious 🤤
Loved ur stove
can u share the link from where u got it
Could you confirm if this is 6×2 inch or 6×4 inch pan size! Would be really helpful !!!
Fiona just curious to know why did u keep the yolks n sugar in water bath n then use it??
How did i miss this video 😭😭 Fiona woww this is superb ❤❤ definitely making this❤❤ another request from me😉
Coffee Caramel Cake
Vanilla Latte cake.... U ve definitely gonna get content for your channel from me 😂 ... N ur recipes definitely gonna help me win my family ❤ 🤣 love your reciepes... Stay blessed 😊
Oh yah, cool request. Those are my favourite cakes too. I would love vanilla latte. The cake for this week is close to your request but I'll put these lovely requests on the list. Stay tuned 💕☺️
@@gracioustreatz7231 woww super excited 😊😍 seems like r likes r similar... Lots of love and blessings dear
Also request you to please upload a video which shows chocolate sponge exactly using chocolate in d batter with whipping eggs method plz n with dark chocolate swiss Meringue buttercream ❤❤ i hv searched alot for such sponge but mostly everyone does sponge using cocoa powder...
Hi Cassie. I wish you have requested this earlier. This week, I'll be doing a chocolate cake but with cocoa powder. I guess I'll put your request on the list for next round. Stay tuned 💖 ☺️
HI
Can I use all purpose flour buttercream( I forgot the name) on this cake ?
Ermine frosting. Yes you definitely can be ☺️
hi mam can you pls suggest how can I make it eggless
Hi dear. You can refer to my eggless version ☺️ m.ruclips.net/video/vaCiCazi0YI/видео.html&feature=share7
hi mam, may I know why did you give the eggs and butter+milk the hot bath ?
Hi dear. Hot bath for eggs is to dissolve the sugar. Hot bath for the milk is to warm the milk and melt the butter ☺️
SO IT MEANS WE CAN DO IT IN THE MICROWAVE TOO ?
@@gracioustreatz7231
How we used egg substitute
I will do the eggless version next
for this recipe, there is no need of baking soda and baking powder?
No need my dear. The rising of this cake relies on the eggs ☺️
@@gracioustreatz7231 thank you so much will definitely give it a try and let you know