parallax background

Caramelove cake

baked eggs
Baked eggs
August 31, 2016
Chocolate cookies
October 11, 2016

Caramelove cake is a mouthwatering dessert, developed in cooperation with Pie på vej . It will definitely satisfy your sweetooth, especially if you're a caramel lover.

T oday I have a special recipe for you! Try this amazing and incredibly delicious caramel cake. The recipe may seems a bit complicated, but it's actually easy to follow as soon as you get the grip :)

The cake is also only 10cm in diameter, so it's a perfect treat for you cheat day! You can of course increase the portion, and prepare a fabulous cake for a special occasion.

You can store the remaining caramel sauce for other desserts; it's also perfect for ice-creams and pancakes!

 
Print Recipe
Caramelove cake recipe
Prep Time 30 min
Cook Time 30 min
Servings
people
Ingredients
Sponge cake
Caramel chocolate ganache
Salted caramel
Soaking
Prep Time 30 min
Cook Time 30 min
Servings
people
Ingredients
Sponge cake
Caramel chocolate ganache
Salted caramel
Soaking
Instructions
Sponge cake
  1. Separate egg white and yolk. Beat egg white in the mixer bowl until stiff. Continue beating, while adding sugar, spoon by spoon. Add egg yolk and beat until combined. Sieve flour and potato starch into the egg mixture and mix gently with a spatula. Pour the mixture into the Ø10cm baking pan, covered with baking sheet (just the bottom). Bake for 30 min in 160ºC. Cool down in room temperate and release from the pan. Cut lengthwise into 3 layers.
Salted caramel
  1. Place sugar and water into the small pot with thick bottom and stir. Place the candy thermometer into the pot and set the pot into the stove on the highest power. Boil until it reaches 170ºC, don't stir! Remove the pot from the stove and add butterand whipping cream. Return to the stove and stir until all lumps are gone. You should get smooth sauce. Remove from the stove and add salt. Caramel can be stored in the fridge for 2 weeks.
Caramel chocolate ganache
  1. Pour the whipping cream into the pot and boil. Remove from the heat and add chopped chocolate (if you use plain white chocolate add 1 Tbsp salted caramel), stir until you get a smooth sauce. Cool down in the room temperature and transfer to the fridge for at least 12h (preferably overnight). After this time, place the ganache into the mixing bowl, and whip until you get a fluffy cream, with whipped cream consistence.
Assembling
  1. Place first cake layer on the serving dish. Soak with white chocolate liqueur combined with water, use a silicon brush to spread the mixture. Spread around 1 cm layer of caramel ganache on the layer. Add walnuts halves and drizzle with caramel sauce. Cover with the second cake layer and repeat the process. Cover with the third cake layer, soak it and spread the reaming ganache on the sides and top. Decorate with salted caramel. Chill at least 2h before serving.
Share this Recipe

Leave a Reply

Your email address will not be published.