Caramel girl cake

12 servings
2 hours 30 min

How to bake Caramel Girl cake? Prepare the necessary ingredients for the dough. Take the products out of the fridge in advance to keep them at room temperature. Melt the butter in a microwave or in a water bath. Turn on the oven beforehand. If you have an oven with convection, then 200 degrees, if not, then 180.

Drive the eggs into a deep bowl. Put the boiled condensed milk here. With a mixer or whisk, mix the eggs well with the condensed milk until smooth. Add the cooled melted butter. Mix everything again with a mixer.

Sift the flour with baking powder into a bowl. Be sure to sift through the flour, so it will be saturated with oxygen, and the cakes will turn out to be bulkier and more airy. Mix all the homogeneities.

This is the dough that turns out. It is not thick or liquid. If you want a thicker cake, then take 200 grams of flour.

I made a 22cm cake. Take the ring from the shape of the desired diameter, put on the baking paper, put 3 tablespoons of dough and flatten.

I got 7 such sheets. The eighth bark was smaller and I roasted it well for sprinkling cake.

If you have an oven with convection, then you can bake two cakes at once. I baked for 5 minutes. It will take a little longer in the oven without convection. Focus on the readiness of the bark: it must be elastic, when pressed, there should be no dent.

Remove the finished corge and immediately turn it over to another sheet of paper, removing it, as shown in the photo. The paper lags well, as the dough contains butter. This sheet of paper can be used for the next cake. You just need to remove the rest of the dough.

Arrange the corgi on the table so that they cool down. Don't put them on top of each other. You can slightly level the edges with a ring from the split shape

While the cakes cool, you can start preparing the cream. Whisk the fatty cream with the icing sugar and vanilla sugar. Note that cream should be cold. Start whipping at low mixer speeds, gradually increasing the speed. On average, it takes 2 to 6 minutes to beat cream.

Prepare the caramel ingredients. Cut the oil into cubes, heat the cream to hot over low heat. Pour the sugar into a thick-bottomed saucepan and place over a medium heat. Gently tilt the pan in a circle over the fire without interfering with the spoon. When the sugar starts to turn amber, lower the heat and add the hot cream in parts, then stir. After half a minute, remove the pan from the heat, add the oil and stir.

You can start assembling the cake. Put a little caramel on the first cake.

Top with 2-3 spoons of cream.

Spread the cream over the entire surface of the cake. So collect the cake.

At the end, coat the whole cake with cream.

Grind the roasted bark in a blender and sprinkle the edges with them.

The top of the cake can be decorated with caramel. The cake is ready. Enjoy your meal!