Caramel cake is a whole range of confectionery options using a thick sugar mass as a cream for interlining cakes or topping. It simply prepares, easily changes the consistency, has a golden color, creamy taste, perfectly combines with berries and fruits, so desserts are always varied and elegant.
How to bake a caramel cake?
Caramel for a cake is able to subtly emphasize the taste of any confectionery product. It is made from fused sugar, mixed with cream and butter. The mass has a creamy taste, a thick consistency, so it is combined with sour cream and curd creams to sandwich biscuit cakes, and in its own form - for topping.
- To caramel cream for the cake has acquired a vivid taste, the melted sugar should turn brown, otherwise its taste and consistency will change.
- The finished caramel icing for the cake should stand for a couple of hours in the refrigerator, when applying the cooled mass, its layer will be denser.
The recipe for the cake "Caramel Girl"
Cake "Caramel Girl" refers to the layered cakes, consisting of thin cakes, impregnated with cream. The peculiarity of this product is that the caramel flavor is given to it by the boiled condensed milk, added to the dough. Because of its quantity, the dough turns out to be very liquid, therefore it is distributed by a spoon and baked exclusively on parchment.
Ingredients:
- egg - 2 pieces;
- flour - 250 g;
- boiled condensed milk - 380 g;
- baking powder - 10 g;
- custard - 500 g.
Preparation
- Whisk the condensed milk, eggs, flour and baking powder.
- Spread the dough over the parchment and bake the crusts
- Lubricate the cream and collect the caramel cake.
Caramel-pear cake
A pie with a pear and caramel is an autumn treat. At this time of the year the pears are as juicy, appetizing and honey taste, so they are used in the dough and decor. In this recipe, caramel is added to the curd cream, due to which it acquires unobtrusive sweetness and golden shade, which harmoniously combines with pears.
Ingredients :
- sugar - 550 g;
- flour - 180 g;
- baking powder - 10 g;
- milk - 50 ml;
- oil - 70 g;
- egg - 4 pieces;
- pear - 2 pieces;
- honey - 20 g;
- mascarpone - 550 g;
- cream - 350 ml.
Preparation
- Whisk the eggs, 150 g of sugar, pear, butter, milk, honey, flour and baking powder.
- Bake 2 biscuits and cut in half.
- Melt 200 g of sugar and mix it with 100 ml of cream.
- Whisk the mascarpone with 200 g of sugar and 250 ml of cream and add caramel.
- Lubricate the caramel cake with cream.
Carrot cake with caramel
Carrot-caramel cake is an ideal treat. Thanks to the juicy and sweet root, the sponge cake turns out to be damp, sweet and perfectly combined with cheese cream and caramel glaze. In this case, the sugar is brought on fire to a reddish-brown color, so caramel has a bitter taste and a light burnt flavor.
Ingredients:
- grated carrots - 550 g;
- sugar - 900 g;
- egg - 3 pieces;
- flour - 240 g;
- baking powder - 5 g;
- cream - 300 ml;
- oil - 400 g;
- cream cheese - 1 kg.
Preparation
- Whisk eggs, 400 grams of sugar, carrots, flour and baking powder.
- Bake the cake and cut it into 3 pieces.
- Warm 400 grams of sugar and combine with cream and 200 g of oil.
- Lubricate the medium caramel cake, and the rest with a cream of 200 grams of butter, cheese and 150 grams of sugar.
- Cover the caramel carrot cake with icing.
Chocolate Caramel Cake
Chocolate cake with caramel and nuts is a gourmet delicacy. This is an interesting combination of chocolate-nut biscuit with a salty caramel layer. Salt enhances the sweetness and allows you to fully experience the richness of taste and richness of the product. Hot caramel leaves pores in the biscuit and makes it even softer and airy.
Ingredients:
- oil - 380 g;
- sugar - 580 g;
- cocoa - 130 g;
- powdered sugar - 150 g;
- Chocolate chips - 200 g;
- nuts - 150 g;
- egg - 4 pieces;
- flour - 150 g;
- cream - 175 ml;
- salt.
Preparation
- Connect 220 g of butter, 400 g of sugar, 75 cacao, eggs, flour, 170 g of chips and 100 g of nuts.
- Bake the cake at 180 degrees for 35 minutes.
- Of 100 g of sugar, 125 ml of cream, 75 g of butter and salt, cook the caramel.
- From 85 g of butter, 55 g of cocoa, 50 ml of cream and 80 g of sugar make a cream.
- Soak caramel chocolate cake with caramel, cream and decorate.
Caramel and banana cake
Banana cake with caramel is very popular. From a simple and affordable fruit you get a moist, juicy and moderately sweet biscuit that perfectly matches the creamy taste of caramel. A light layer of cream cheese does not heavier dessert and adds stability cakes, which is very important when using a thick caramel glaze.
Ingredients:
- flour - 600 g;
- sugar - 700 g;
- baking powder - 10 g;
- egg - 5 pcs .;
- banana - 1 piece;
- oil - 270 ml;
- cream - 400 ml;
- cream cheese - 370 g;
- caramel sauce - 150 g.
Preparation
- Mix the flour, sugar, baking powder, banana, butter and eggs.
- Bake two biscuits and cut them in half.
- Lubricate the cakes cream with cream, cheese and 100 grams of sugar and pour caramel.
Caramel mousse cake
Prepare caramel mousse for the cake - then make the baking tender and weightless. This frothy and airy mass, consisting of caramel, eggs, gelatin and whipped cream, has a soft and porous texture, a slight creamy taste and is perfectly combined with berries and fruits, walnut-sand and chocolate biscuit cakes.
Ingredients:
- biscuit cakes - 2 pcs .;
- water 35 ml;
- sugar - 200 g;
- cream - 400 ml;
- gelatine - 20 g;
- egg - 3 pieces;
- lemon juice - 10 ml;
- apple - 4 pieces;
- oil - 25 g.
Preparation
- Melt 50 g of sugar, add 25 g of butter and fry 2 apples.
- Put them in shape.
- The rest is made with 40 g of sugar and lemon juice.
- Warm up in a puree 10 g of swollen gelatin.
- Add 200 ml of whipped cream.
- Put mousse on apples and cover with biscuit.
- From the water, 100 grams of sugar and 100 ml of cream make caramel. Add eggs and 10 grams of sugar and cook.
- Combine with 10 g of swollen gelatin and 100 ml of whipped cream.
- Put caramel mousse on the cake, cover with the other, cool and turn over.
Cake "Snickers" with salted caramel
After the bar of "Snickers" drove everyone crazy, the cake with salty caramel will not seem wonderful. The combination of a salty caramel with peanuts in a chocolate bar, in a confectionery version, was embodied in the form of chocolate cakes, condensed with condensed milk, peanuts and salted caramel - a hundred percent taste of the original sweetness.
Ingredients:
- biscuit cakes - 3 pieces;
- boiled condensed milk - 380 g;
- oil - 180 g;
- caramel sauce - 200 g;
- salt - a pinch;
- peanuts - 200 g.
Preparation
- Add salt to the caramel sauce.
- Whisk the condensed milk and butter.
- Smooth the cakes with condensed milk, nuts and caramel.
Pancake cake with caramel
Those who do not want to spend time and energy on baking cakes can make a very delicious caramel pancake cake . Pancakes are faster prepared and have a light texture, thanks to which, they can be smeared with melted butter and caramel, and do not spend money on the cream. At the same time, each time to achieve a new taste, using nuts, berries and fruits.
Ingredients:
- pancakes - 7 pieces;
- caramel - 125 g;
- nuts - 20 g;
- oil - 60 g.
Preparation
- Lubricate every pancake with oil and pour caramel.
- Stack it in a pile, decorate with nuts.
Caramel cake without baking
Recently, cakes without baking have become very popular. Especially, coconut caramel cake. It is a very delicate dessert, with a shortbread cake and soft caramel mousse with taste and aroma of coconut. It is very simple to prepare, within which you only need to boil mousse and, laying it on the cake, leave the cake for a couple of hours in the fridge.
Ingredients:
- cookies - 200 g;
- oil - 130 g;
- coffee - 80 ml;
- cream - 700 ml;
- sugar - 140 g;
- white chocolate-150 g;
- coconut shavings - 60 g.
Preparation
- Pound the cookies with 30 grams of butter and coffee.
- Form the cake.
- Stir the melted sugar with 100 ml of cream, butter and chocolate.
- Cool, beat with shavings and 600 ml of cream, pour onto the cake and refrigerate.
Honey cake with caramel cream
Honey cake with caramel is a modern version of the popular honey. The peculiarity of this variation in the caramel, which is part of the test, due to which it becomes very elastic, is quickly baked, and the cakes acquire amber color and rich honey-caramel taste, which is enhanced by a cream of cream and boiled condensed milk.
Ingredients:
- flour - 400 g;
- sugar - 150 g;
- oil -100 g;
- egg - 1 piece;
- soda - 5 g;
- honey - 60 g;
- boiled condensed milk - 250 g;
- cream - 250 g.
Preparation
- The melted sugar is mixed with butter, honey, egg, soda and flour.
- Bake 7 crusts.
- Lubricate the cakes cream with condensed milk and cream.