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Caramel homemade cake

Cooking recipes / Top Picks / Homemade cakes

12 servings
14 hours

Syrup - 90ml, Walnuts - 40gr, Eggs - 4 pcs., Sugar - 170 g, Salt - 0.25 tsp, Milk - 95 ml, Butter - 135 g, Molasses - 120 g, Baking powder - 6 gr, Vegetable oil - 1 teaspoon, Wheat flour - 240 gr, Cream fat - 250 ml, Molasses - 100 gr, Sugar - 200 gr, Cream fat - 180 gr, Butter - 30 gr

How to make a homemade caramel cake? First, prepare the necessary ingredients for caramel. In a thick-bottomed saucepan, pour in the sugar and place over a slow heat.

When the sugar begins to melt at the bottom, it is possible to begin to interfere with its wooden spatula for uniform melting. At the same time, the fire does not need to be increased. It is very important to constantly monitor the process and interfere with sugar so that it does not burn otherwise the caramel will have a bitter taste. If the sugar has begun to burn, but has not yet completely dissolved, you can raise the pan over the fire and actively interfere so that everything melts.

When the caramel is amber, add the butter and actively mix everything. In parallel, heat the cream to a boil in a separate saucepan or saucepan, but do not boil.

Pour the hot cream in a thin trickle to the caramel with constant stirring. At the same time, the mass will splash, you need to be careful not to burn.

Simmer the caramel, stirring, for a further 2 minutes and remove from the stove. Pour 120 grams of caramel to make the biscuit. Leave the caramel to cool to room temperature.

Prepare the necessary ingredients for the biscuit. All ingredients should be at room temperature. Sift the flour. Thanks to this, it will be saturated with oxygen, and the finished biscuit will turn out to be more airy and magnificent. Turn on the oven 170 degrees beforehand. Whisk the soft butter with the sugar until fluffy with a mixer.

Add the eggs one at a time, whisking well each time.

Add the cooled 120 grams of caramel to the egg-oil mixture and whisk everything again.

Pour in the milk and stir thoroughly with a spoon.

Pour in the flour sifted with baking powder and mix thoroughly.

The dough is homogeneous, of medium consistency.

I divided the dough into 2 pieces and took turns baking biscuits in a 18 cm diameter shape. You can bake in a larger diameter shape with one biscuit. Pre-grease the form with vegetable oil. Bake the biscuit in the oven preheated to 170 degrees for about 30 minutes. If the size of the biscuit is larger, then the time will increase. Do not open the oven for the first 20 minutes, otherwise the biscuit may not rise.

Leave the finished biscuit to cool completely. I cut the top of each biscuit and cut it along into 2 cakes.

Prepare the necessary ingredients for the cream. Cream and whipping container should be well chilled. Whisk the cream at low speed until fluffy.

When the cream starts to thicken a little, increase the speed and add gradually caramel (100 grams), without stopping whipping.

Whisk the cream until thickened and you have a lush, stable cream. Caramel cake cream is ready.

You can start assembling the cake. Put the bark on a plate and soak it with syrup. I used syrup from canned pineapples. You can also take any fruit juice.

Place a layer of caramel cream on the soaked cake and level.

Top with a second bark. So collect the whole cake. Top and side cover the cake with cream.

Decorate the cake as desired. I dried the bark trimmings in the oven and shredded. The obtained crumbs and chopped walnuts decorated the cake on top and sides. Let the finished cake soak in the refrigerator for 6-8 hours. Have a nice tea party!