Bakery products

Caramel cake

Caramel Cake Ingredients

For the test:

  1. Wheat flour 2 cups (cup capacity 250 milliliters)
  2. Food baking powder 1 teaspoon
  3. Baking soda ¾ teaspoon
  4. Salt half a teaspoon
  5. Butter 75% fat 150 grams (plus 50 grams for the mold)
  6. Sugar 1 cup (cup capacity 250 milliliters)
  7. Liquid vanilla extract 1 teaspoon
  8. Chicken egg 2 pieces
  9. Buttermilk (skim cream) 1 cup (cup capacity 250 milliliters)

For caramel glaze:

  1. Cream 35% fat 2 cups (cup capacity 250 milliliters)
  2. Sugar 1.5 cups
  3. 1 tablespoon corn syrup
  4. Distilled pure water 60 milliliters
  5. Liquid vanilla extract 1 teaspoon
  • Main Ingredients Eggs, Cream, Flour
  • Serving 1 serving
  • World Cuisine


Oven, Deep bowl - 2 pieces, Tablespoon, Teaspoon, Mixer, Aluminum non-stick baking dish 23 by 31 centimeters, Baking paper, Iron grate, Tray, Confectionery thermometer, Knife, Stewpan, Whisk, Stove, Tray

Making caramel cake:

Step 1: prepare the dough for the cake.

First, preheat the oven up to 175 - 180 degrees Celsius. In a deep bowl through a fine sieve, sift the right amount of wheat flour, add baking powder, soda, salt and mix the dry ingredients until a tablespoon is uniform. Put the right amount of soft butter and sugar in a clean, deep bowl. Beat the ingredients with a mixer until smooth, turning the appliance on at medium speed. After 10 minutes of intensive beating, add liquid vanilla extract and unshell eggs to the sweet butter. Beat ingredients at medium speed 5 to 6 minutes. And then enter into the total mass the right amount of buttermilk, that is, low-fat cream. Beat the ingredients again at a very low speed, devote to this process minutes 7 - 8. Now take a bowl of mixed dry ingredients and introduce the dry mixture into the liquid mass in parts, while mixing all the components of the dough at a very low speed using a mixer. When it becomes difficult for the electrical appliance to mix the dough, remove the mixer blades from the bowl, clean them from pieces of flour mass and knead the dough with a wooden kitchen spatula until the consistency is uniform. The finished dough should be of medium density similar to very thick cream.

Step 2: bake the cake.

Now decide what shape you want to make the cake. This recipe uses an aluminum non-stick baking dish 23 by 31 centimeters. Cover the mold with baking paper and apply a uniform, thin layer of butter on it. Then helping yourself with a tablespoon, pour the batter into the mold, shake it a couple of times so that air bubbles come out and put in the preheated oven. Bake cakes for 35 to 40 minutes. At the end of the required time, check the readiness of the test with a wooden skewer. Just insert its tip into the pulp of the flour product and pull it out, if there is batter on the end of the skewer, put the mold back into the oven and let the cake come to full readiness. Well, if you followed the instructions of this recipe and did not add unnecessary ingredients, your cake will be ready in 35 to 40 minutes. Remove the form from the oven, let the cake cool down and then very carefully, holding the edges of the baking paper, remove your work of art from the form. Lay the cake on the iron grate until it cools completely, it will take at least 1 hour After your cake has cooled, turn it upside down, very carefully, with a sharp knife, cut off the fried crust and start making caramel.

Step 3: prepare the caramel.

Pour the right amount of sugar into a deep saucepan. Pour in clean, distilled water and place the container on a stove that is turned on to a medium level. Bring the mass to a boil and completely dissolve the sugar, stirring it with a whisk. Boil the liquid mass until it becomes thick with a pronounced caramel flavor. Do not burn sugar, this process should take you no more 10 minutes. Your caramel at this stage should turn out to be dark amber in color with a golden hue. Across 10 minutes insert the confectionery thermometer into the aromatic mass when its arrow rises up to 350 degrees pour cream into the saucepan and add corn syrup. While adding these ingredients, constantly stir the liquid mass with a whisk. Continuing to intensively beat the caramel with a whisk, cook it still 10 - 12 minutes, the mass will boil like crazy, but you do not worry as it should be, the main thing is not to stop whipping it. Now the final touch, add liquid vanilla extract to the caramel, continuing to whisk the liquid with a whisk, boil it still 3 to 4 minuteslet vanilla dissolve its aroma, then remove the stewpan from the stove. Let the caramel infuse 3 to 4 minutes, no more, otherwise it will thicken, and you will not be able to pour it on the cake.

Step 4: bring the caramel cake to full readiness.

Under the grate, on which stands a sweet cake for the cake, substitute the tray. Then pour on the surface of the cake hot glaze, distributing it evenly over the entire surface with a knife. Let the glaze drain from the cake; random random streaks will look just magical. Then leave your cake as it is on 30 minutes, during this time, the glaze will become more saturated, thicker, and its surface will be smooth and slightly shiny. While the icing cools, it's time to make fresh tea. Place the cake on a tray immediately before serving. If you still have excess glaze, put it in a clean, dry jar, close tightly with a lid and refrigerate. This magnificent sweet mass goes well not only with the cake, but also with fresh bread, donuts and butter buns.

Step 5: serve the caramel cake.

Caramel cake is served at room temperature. After its preparation, the cake is allowed to infuse and slightly soak with glaze. How to decorate this breathtakingly delicious dessert depends on your desire and imagination. As a complement to this cake, whipped cream, thick sour cream, whipped with sugar, chocolate syrup or ice cream balls are ideal. Savor this yummy with fresh tea, a cup of coffee, liquid yogurt, fresh milk or fruit juices. Delicate dessert will bring you a lot of pleasure, cook and enjoy! Enjoy your meal!

Recipe Tips:

- - Instead of liquid vanilla extract, you can use either 10 grams of regular vanillin, or 30 grams of vanilla sugar.

- - For the preparation of caramel, be sure to purchase fat cream, otherwise it may not thicken. If your caramel still seems too thin, rehabilitate it by adding sugar and re-boiling for 10 minutes.

- - You can cut the cake lengthwise into 2 parts and lay it with caramel twice, which will significantly soften the finished dough and make your culinary masterpiece even softer, richer, sweeter and certainly tastier.

- - During the preparation of caramel, you can use dark brown instead of regular sugar, it will give your caramel a darker saturated color and a denser consistency.