I suggest making a caramel cake - soft, delicate, very tasty, with a rich caramel taste.
Everything is caramel in this cake, and cakes, and cream. The cake is covered with soft chocolate icing and caramel.
Preparing the cake is quite simple, you just need to prepare the caramel in advance.
Let's cook
Melt 100 grams of butter over medium heat.
Add 120 grams or 6 tbsp. tablespoons of sugar.
While stirring, bring to a boil, making the fire minimal.
Add 80 grams of caramel, mix until smooth.
The mass should not boil too much.
Add 7 grams or 1 tsp. a spoonful of soda.
We mix, the soda immediately begins to be extinguished, and the mass increases several times.
Remove the pan from the heat, stir, and when the soda reaction is over, transfer the mass to the bowl in which we will prepare the dough.
Next, the dough is prepared very quickly, so turn on the oven in advance to heat up to 190-200 degrees.
While stirring, cool the dough to about 50 degrees.
You can check with your hand, the mass should be warm, not hot, so that the egg does not curl.
Add one egg and mix until smooth.
Add the second egg and mix until smooth.
Sifting, in two stages, add flour and mix until smooth.
It turns out a soft, elastic, sticky, thin dough.
Divide the dough visually into two parts, and pour the first part onto a baking sheet covered with baking paper.
Level the dough evenly on a baking sheet. I flattened it in size 34 by 26 cm. You can say smeared. The dough is very elastic and spreads easily.
We remove to bake in an oven preheated to 190 degrees for 8-10 minutes, my dough was baked for 9 minutes.
We check the readiness with a wooden skewer, pierce it, if it comes out dry, then the dough is ready.
Straighten the cake immediately, cut it along the edge on 4 sides.
We collect the scraps, we will grind them later and sprinkle them on the edges of the cake.
Divide the cake in half. I cut out two cakes measuring 23 x 15 cm.
We shift the cakes to cool on the wire rack, and bake the second part of the dough in the same way.
You can watch a step-by-step video recipe in my video below
Let's prepare the cream
For the cream, I take 600 grams of weighed 20% sour cream.
I weigh it in advance, put it in cheesecloth folded in 4 layers and hang it in the refrigerator to drain.
From 800 grams of sour cream I have a glass of 200 grams of whey per night.
In the same way, you can weigh 2 liters of kefir.
Or you need to take thick fat sour cream.
We also need 230 grams of soft caramel.
We shift the caramel to sour cream. We mix.
How to make caramel, you can read on my channel
A simple recipe for how to make homemade creamy caramel - caramel sauce
Beat well with a mixer until smooth, airy.
It turns out a gentle, stable, very tasty caramel cream.
Immediately put aside 3 tablespoons of cream to smooth the sides of the cake.
Cover with cling film and refrigerate.
Also, for the layer, I will use chopped peanuts, you can take either salted or not, peanuts can be replaced with any nuts that you like. Or you can not add anything at all, this is optional, tasty this way and that.
Put the first cake on a plate.
Install a detachable mold with acetate film.
Divide the cream into 4 parts.
Cover the cake with a portion of the cream.
Sprinkle the cream with chopped peanuts.
Close with a 2nd cake layer, slightly press down.
Cover the crust with ¼ part of the cream, sprinkle with chopped peanuts.
And so, repeating, we form a cake.
We spread 3 cake layers, cover it with ¼ part of the cream, sprinkle the cream with peanuts.
We spread the last 4 cake, lightly press down.
Cover with the remaining ¼ of the cream.
Smooth out the cream and put the cake in the refrigerator.
Let's prepare the icing
Pour 100 grams of chocolate with 50% cocoa into 130 grams of heavy cream.
Preheat, in a microwave oven or in a water bath, until hot, the chocolate should become soft.
Stir everything together until smooth.
The glaze is ready. Pour it evenly over the cake.
If there are small air bubbles on the surface, you can gently pierce them with a wooden stick.
We cover the cake with cling film and put it in the refrigerator, soak for 5-6 hours, I usually put it away at night.
We release the finished cake from the form and the film.
You can decorate the cake as you wish.
On top, on the glaze, I draw a mesh with caramel.
I chopped the cuttings into crumbs.
I coat the sides of the cake with the previously set aside cream and cover with chopped crumbs.
The cake is ready, you can serve it to the table.
The cake is very tasty, soft, with a rich caramel taste and aroma.
Ingredients designed for cake size 24 x 16 cm, height 6 cm, weight 1600 grams.
Cake
100g - butter
120 grams - sugar (6 tbsp. spoons)
2 pcs. - chicken eggs / net weight 110 grams, not fundamentally +/– 15 grams /
80 gram - caramel
200 grams - wheat flour (10 tbsp. spoons)
7 grams - soda (1 tsp. the spoon)
Cream
600 gram - sour cream (fatty, thick or weighed sour cream)
230 gram - caramel
Interlayer
70 grams - peanuts (optional, you can not add)
Glaze
100g - dark chocolate with 50% cocoa content
130 gram - cream 30-35%
+
50 grams - caramel
I also recommend taking a look at the page with these recipes.
Snickers cake without oven. Children will be delighted
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A simple recipe for how to make homemade creamy caramel - caramel sauce