Caramel cake home
Cooking time720 min
A real caramel treat for the sweet tooth. The main ingredient for this cake - caramel. It is used for cooking and biscuit, and cream. It is important to cook the caramel. This will depend on the taste of the whole dessert.
First time caramel I have failed. It is a little overdo it on the fire, it acquires a dark color and a bitter taste. And this is unacceptable. It is therefore necessary that during the cooking of the caramel did not detract. Biscuit it turns a beautiful amber color with a pleasant caramel flavor, moderately sweet. At the request of the caramel to make salted (add 0.25 of a teaspoon of salt after you add cream). Salt improves the taste of caramel.
You must first prepare the caramel. In a heavy-bottomed pan, add sugar, put on low fire.
When the sugar begins to melt on the bottom, only then start to interfere with his wooden spatula for even melting. Fire thus no need to increase. It is very important to constantly monitor the process and prevent sugar to it not burnt. Otherwise, the caramel will have a bitter taste. If the sugar started to burn, but still does not dissolve fully, you can lift the pot over the fire and actively interfere with, that all melted away.
When caramel becomes amber color, add butter. Actively stir. In parallel, heat the cream to a boil but do not boil.
Pour hot cream in a thin stream with constant stirring. Mass will be splash, you need to be careful not to burn yourself.
Cook the caramel over low heat, stirring, for another 2 minutes and remove from heat. Cast 120 gr. caramel to the shortbread, allow to cool to room temperature.
For the shortbread the ingredients should be at room temperature. Soft beat butter with sugar until fluffy.
One by one add the eggs, beating well after each.
In the egg-oil mixture, add the caramel and beat again.
Pour the milk, mix well.
Pour the sifted with the baking powder and the flour, mix thoroughly.
The dough is homogeneous, of medium consistency.
I divided the dough into 2 parts and baked biscuits in the form in diameter 18 cm, you Can bake in the form of a larger diameter one biscuit. The form is pre-lubricated with vegetable oil. Bake in a preheated 170 degrees. oven for 30 minutes. If the size of the cake more, that time will increase.
Biscuits allow to cool completely. I each biscuit to cut off the top and cut lengthwise into 2 Korzh.
To prepare the cream: cream and capacity for whipping should be properly chilled. Whip the cream on low speed until fluffy.
When the cream starts to slightly thicken, increase the speed and gradually add the caramel (100 g.), without stopping whisking.
Beat until thick and you get fluffy, stable creams.
Cake put on a plate, soak with syrup. I used the syrup from canned pineapple. You can take any fruit juice.
Soaked the cake place a layer of caramel cream, smooth.
Top cover with the second Korzh. Thus to assemble the whole cake. The top and sides to cover the cake with cream.
Decorate the cake as desired. I trim the cakes were dried in the oven and shredded. Received chips and chopped walnuts decorated the cake top and sides. The finished cake to soak in the refrigerator for 6-8 hours. Enjoy your tea!