Biscuit caramel cake

12 servings
3 hours

Make the biscuit first. By the way, if possible, then it is better to prepare it in advance, for example, the night before. During the night, the biscuit will compact and work with it more conveniently.

Divide 4 large eggs carefully into squirrels and yolks. Be careful, the yolk should not get into the proteins.

Pour the whites into a dry bowl and whisk until lightly fluffy.

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

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

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

Add the sifted flour in small portions alternately to the whipped yolks

and whipped squirrels. Each time, carefully but thoroughly mix the dough with a spatula or whisk to make a uniform dough.

After adding the last serving of proteins, you should get a very light and airy dough. Optionally, you can add 0. 5 tsp of baking powder to the dough, for this add it to the flour and sift it all together.

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

And also stir carefully.

Line a 20-22cm tin with baking paper or oil and sprinkle with flour. Put the dough in the tin.

Bake the biscuit in the oven preheated to 180 for about 35-40 minutes. It is better not to open the oven for the first 20-30 minutes, as sponge can fall from the temperature difference. Remove the finished biscuit from the tin, transfer to a grill and leave so until completely cooled.

Make the caramel sauce.

Pour sugar into a deep, thick-bottomed saute pan.

Place the sauté pan over a medium heat and, stirring occasionally, melt the sugar completely. Be careful and do not burn sugar, otherwise the sauce will mustard!

Do not remove the sauté pan from the heat, put butter in parts. Mix thoroughly, the caramel should thicken slightly and become smooth.

Do not worry if in the first minutes the oil refuses to combine with caramel, just hold the saucepan with caramel on a low heat and mix it thoroughly (it is most convenient to do this with a whisk!).

Fatty cream (it is very important to take fatty cream from 33% and above, cream of less fat will not give the desired density and can curl up when heated) heat on a stove or in a microwave almost to a boil and a thin stream, constantly stirring with a whisk, pour into caramel.

Caramel sauce is ready. Remove it from the heat, pour it into a suitable container and leave to cool. Store the cooled sauce in the refrigerator. During cooling, the sauce will thicken slightly and in consistency will resemble condensed milk. By the way, only half of the sauce is required to make the cake, the remaining half can be served with pancakes, pancakes, croutons, etc.

Make the cream and syrup to soak. 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. Leave the finished syrup to cool. If desired, you can add 1 tbsp. l of cognac, rum or other alcohol for aroma (I did not add anything).

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

Whisk for 2-3 minutes to make the mixture puffy and smooth.

Whisk the fatty cream until dense. To make the cream beat more easily, cool the whipping container, mixer whisks and the cream itself well.

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

Gently mix. The cream is ready.

Collect the cake. First, cut the biscuit into 3 equal cakes.

Lay out one cake and soak it in syrup, the degree of impregnation completely to your taste (if you like enough wet cakes, then cook a double portion of the syrup).

Apply a thin layer of caramel to the soaked cake.

Top with some of the cream and flatten.

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

Cover with the remaining bark flat side up.

On all sides, coat the cake with cream and flatten.

Garnish the cake to your liking. I decorated with curls of cream, which I deposited through a pastry bag with a figured nozzle. Since you need a lot of cream for such a decoration, I originally prepared 1. 5 servings of cream.

Caramel cake is ready. Let it soak for 2 hours and can be served.

Enjoy your meal!