Sponge cake “Caramel”
by Editorial Staff
We offer you a recipe for a delicious multi-layered butter sponge cake with caramel cream and icing. Sponge cake “Caramel” is a very beautiful and delicious dessert.
Ingredients
For the dough:
- Eggs – 9 pcs.
- Sugar – 150 g
- Flour – 150 g
- Butter – 150 g
- Vanilla sugar – 1 teaspoon
- Salt – 1 pinch
*
For the cream:
- Sugar – 200 g
- Water – 50 ml
- Cream 30% fat – 800 ml
*
For glaze:
- Sugar – 150 g
- Starch – 10 g
- Cream 30% fat – 130 ml
- Lemon juice – 1-2 teaspoon
- Gelatin – 5 g
- Water – 100 ml
- Salt – 1 pinch
Instructions
- Let’s make a caramel for the cream. Pour 200 grams of sugar into a deep frying pan or saucepan with a thick bottom, add 50 milliliters of water. Melt the sugar over high heat and cook the caramel for one to two minutes, until dark brown.
- Without removing from the heat, gradually and very carefully pour in 300 milliliters of cream, at least 30% fat, bring to a boil, stir. Pour into a baking sheet or other flat dish and refrigerate in the refrigerator for at least 4-5 hours.
- Let’s make a butter biscuit. Separate the whites from the yolks in nine eggs. Put 150 grams of soft butter in a mixer bowl, add 100 grams of sugar, add a pinch of salt and one teaspoon of vanilla sugar, beat white at high speed.
- Without stopping whipping, gradually add the yolks. From time to time remove the mixture from the sides of the mixer bowl. Beat until smooth.
- Beat the whites in a separate bowl, add 50 grams of sugar in three steps. Beat until the medium foam is obtained.
- Gently stirring in one direction, gradually add the whipped egg whites to the butter mixture.
Sift 150 grams of flour, mix gently in one direction until a homogeneous dough is obtained. - Put the finished dough on a baking sheet, lined with baking paper and greased with butter, level. (Our baking sheet is 60×40 centimeters in size, you can use two 30×40 centimeters.)
- Bake at 180 degrees Celsius for 8-10 minutes, until golden brown. Let the finished biscuit cool down and put it on a wooden board. We leave to rest for 3-4 hours. Divide the biscuit into six equal cakes.
- We return to the preparation of the cream. We take out the cooled caramel from the refrigerator and transfer it to the mixer bowl. Add 500 milliliters of cream, at least 30% fat, and beat at high speed until a fluffy cream is obtained.
- Let’s start assembling the cake. Put the cake on a wooden board and cover it with a sixth of the prepared caramel cream. Put the next cake on top and also cover it with some of the caramel creams, and so on all six layers. Lubricate the whole cake with cream. You can show your imagination in decorating the cake. We send the cake to the refrigerator.
- We cover the cake with caramel icing. Soak 5 grams of gelatin in water by the manufacturer’s instructions on the package. Pour 10 grams of starch into a bowl, pour 30 milliliters of water, mix, set aside.
- Pour 150 grams of sugar into a deep frying pan or a saucepan with a thick bottom, add 1-2 teaspoons of lemon juice, melt over high heat and cook for 1-2 minutes, until dark brown.
- Turn off the heat and, while stirring, carefully pour in 70 milliliters of water and 130 milliliters of cream, at least 30% fat. We return to the fire, add a pinch of salt. While stirring, bring to a boil. Turn off the fire.
- We filter through a sieve and let cool to a temperature of 30 degrees Celsius. Cover the cake with caramel icing. We collect the glaze, which is glass from the cake, filter it again. If necessary, glaze the cake again.
- We put the cake in the refrigerator for several hours.
Put the finished Caramel cake on a dish and serve it on the sweet table.
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