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Caramel cream cake

Caramel cream cake


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I dedicate this cake especially for our cute Cris who is celebrating her wedding day

  • COUNTER TOP
  • 6 eggs
  • 1 sugar cane
  • 1cana faina
  • CREAM
  • 1pc caramel cream
  • 250ml milk
  • 4 tablespoons sugar
  • SYRUP
  • 700ml water
  • 1 sugar cane
  • 1esenta rom
  • PT ORNAT
  • fresh hulala (250ml)

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Cake with caramel cream:

http://www.bucataras.ro/retete/blat-de-tort-cu-cacao-20841.html,dar nu punem cacao.

We put the caramel cream in the bowl from the mixer and over it we add 4 tablespoons of sugar, then the boiled and cooled milk (in the fridge) we mix well for a minute at low speed then at high speed until it hardens.

Once the cake has cooled, cut into 3 and syruped, we can assemble it, and finally decorate with whipped cream. About the same good appetite and many, many years before Cris


Caramel Cream Cake - Recipes

Stir until smooth and then add hot coffee. Incorporate all the coffee into the dough.

Divide the composition into three equal parts. We will get a more liquid composition, with a slightly thicker consistency than the consistency of pancake dough.

We pour the cake-shaped composition with detachable edges, lined with baking paper (shape diameter 26 cm). I baked the top in the preheated oven, at 180 degrees, for about 20 minutes. Be careful, it is a damp countertop, it will be soft to the touch, which is perfectly normal. Let it cool a bit and then take it out of the mold. Do not handle it while it is hot because you risk breaking it. Bake the other two worktops in turn.

While the tops are baking, we will prepare the cream. Mix the sweet cream for the whipped cream until it becomes firm. When you notice that it has become firm, stop mixing it, otherwise you risk turning it into butter.

Add the caramel over the whipped cream. Mix until smooth. If somehow the cream hardens too much, add the liquid cream, little by little, until you reach the consistency of a fine cream.
Keep a few tablespoons of cream aside, before adding gelatin, for decoration (for the cake border and the hazelnuts on top)
Prepare the gelatin according to the instructions on the package and add it to the cream. The gelatin must be cold when we add it. I use gelatin granules from Dr. Oetker, put the gelatin in a glass, add it as cold as possible to cover them and let them hydrate (swell). When it has hydrated, microwave it for 15 seconds. If you have never worked with gelatin, it is safest to dissolve it in a bain-marie. The gelatin should not boil, only to completely dissolve the granules. If it is warm, let it cool (but not so much that it hardens), under no circumstances add hot gelatin over the cream.

Place the adjustable cake ring around the worktop and put a layer of cream over the worktop and then level it with a spatula.

Put the next countertop over the layer of cream and press lightly with your hands to adhere to the layer of cream.

After placing the last puddle, we will add a thin layer of cream on top. Refrigerate the cake for 1-2 hours. Carefully remove the ring around the cake.

With a part of the cream that we kept aside, without gelatin, we will cover the sides of the cake, all around.

We prepare the glaze. Put in a saucepan, over low heat, liquid cream, butter and broken chocolate pieces. Stir continuously until the chocolate is completely melted. Let it cool a little, but not to cool completely because it will harden, just enough not to be hot, so as not to melt the cream. We pour the icing in the middle of the cake and, with the help of a long knife, while it is still fluid, we direct it towards the edges, so that it flows easily on the edges. We have to move quickly, because the icing will harden quite quickly, especially if the cake was taken straight out of the fridge.

We put the remaining cream in a pos and form a few hazelnuts on top of the cake, all around. Refrigerate the cake to harden the icing.


Cake with caramel cream and mascarpone

This caramel cream cake and mascarpone it is a simple cake, with a recipe that is easy to make and at the same time quick. Not to mention how tasty it can be. The presence of the word "caramel" in the title suggests by itself how good the cream of this cake is and where else do you say that it is not difficult to make.

The countertop is also very simple, easy to make and fast. It doesn't take more than a quarter of an hour to prepare it, during which time, ATTENTION, you can do something else. This, obviously, if you use a bowl mixer, like this one here.

We had this simple and easy cake to make on the New Year's table. It really makes you think of spring-summer more, but since it wasn't cold as cold outside in winter, I really thought of spring when I decorated it like that for the little one's joy.


Caramel cream cake

Happy Birthday! and well I found you in 2015! Have a year as you wish, be healthy and have all your dreams come true! :) And to start the year beautiful, I said that it would be appropriate to invite you to a slice of cake, a sweet and good cake with caramel cream, which I made especially to celebrate the New Year.

For the recipe for this cake, I have to thank Paula (EnjoyDeserts) whose virtual cookbook I browsed last month in search of a recipe that I had to prepare to participate in the Secret Challenge. Lacrimioara (flavors in the kitchen), this month's host, shared Paula's blog. Hard mission. When you enter Paula's blog you don't know what to choose: cakes, cakes, tarts, a lot of desserts, which are more and more tempting.

But as the winter holidays approached, I kept browsing, I kept choosing, and in the end I said that it would be appropriate to stop for a festive cake and here it is: caramel cream cake. A perfect choice for a New Year's party. At the same time a simple recipe and easy to make but very, very tasty that I made, with small modifications, according to her caramel cake recipe with chocolate bows that I recommend not only for the special taste but also for the nice way she decorated the cake , patience that, I admit, I did not have.

So here's the recipe for caramel cream cake in a simpler version, so for people always on the run, like me. I hope you like the idea and make it at home so you can enjoy such a delicious cake. Be careful, however, if you have guests at the table, double the quantities! )


Caramel cream cake

Happy Birthday! and well I found you in 2015! Have a year as you wish, be healthy and have all your dreams come true! :) And to start the year beautiful, I said that it would be appropriate to invite you to a slice of cake, a sweet and good cake with caramel cream, which I made especially to celebrate the New Year.

For the recipe for this cake, I have to thank Paula (EnjoyDeserts) whose virtual cookbook I browsed last month in search of a recipe that I had to prepare to participate in the Secret Challenge. Lacrimioara (flavors in the kitchen), this month's host, shared Paula's blog. Hard mission. When you enter Paula's blog you don't know what to choose: cakes, cakes, tarts, a lot of desserts, which are more and more tempting.

But as the winter holidays approached, I kept browsing, I kept choosing, and in the end I said that it would be appropriate to stop for a festive cake and here it is: caramel cream cake. A perfect choice for a New Year's party. At the same time a simple recipe and easy to make but very, very tasty that I made, with small modifications, according to her caramel cake recipe with chocolate bows that I recommend not only for the special taste but also for the nice way she decorated the cake , patience that, I admit, I did not have.

So here's the recipe for caramel cream cake in a simpler version, so for people always on the run, like me. I hope you like the idea and make it at home so you can enjoy such a delicious cake. Be careful, however, if you have guests at the table, double the quantities! )


Caramel Cream Cake - Recipes

Stir until smooth and then add hot coffee. Incorporate all the coffee into the dough.

Divide the composition into three equal parts. We will get a more liquid composition, with a slightly thicker consistency than the consistency of pancake dough.

We pour the cake-shaped composition with detachable edges, lined with baking paper (shape diameter 26 cm). I baked the top in the preheated oven, at 180 degrees, for about 20 minutes. Be careful, it is a damp countertop, it will be soft to the touch, which is perfectly normal. Let it cool a bit and then take it out of the mold. Do not handle it while it is hot because you risk breaking it. Bake the other two worktops in turn.

While the tops are baking, we will prepare the cream. Mix the sweet cream for the whipped cream until it becomes firm. When you notice that it has become firm, you stop mixing it, otherwise you risk turning it into butter.

Add the caramel over the whipped cream. Mix until smooth. If somehow the cream hardens too much, add the liquid cream, little by little, until you reach the consistency of a fine cream.
Keep a few tablespoons of cream aside, before adding gelatin, for decoration (for the cake border and the hazelnuts on top)
Prepare the gelatin according to the instructions on the package and add it to the cream. The gelatin must be cold when we add it. I use gelatin granules from Dr. Oetker, put the gelatin in a glass, add it as cold as possible to cover them and let them hydrate (swell). When it has hydrated, microwave it for 15 seconds. If you have never worked with gelatin, it is safest to dissolve it in a bain-marie. The gelatin should not boil, only to completely dissolve the granules. If it is warm, let it cool (but not so much that it hardens), under no circumstances add hot gelatin over the cream.

Place the adjustable cake ring around the worktop and put a layer of cream over the worktop and then level it with a spatula.

Put the next countertop over the cream layer and press lightly with your hands to adhere to the cream layer.

After placing the last puddle, we will add a thin layer of cream on top. Refrigerate the cake for 1-2 hours. Carefully remove the ring around the cake.

With a part of the cream that we kept aside, without gelatin, we will cover the sides of the cake, all around.

We prepare the glaze. Put in a saucepan, over low heat, liquid cream, butter and broken chocolate pieces. Stir continuously until the chocolate is completely melted. Let it cool a little, but not to cool completely because it will harden, just enough not to be hot, so as not to melt the cream. We pour the icing in the middle of the cake and, with the help of a long knife, while it is still fluid, we direct it towards the edges, so that it flows easily on the edges. We have to move quickly, because the icing will harden quite quickly, especially if the cake was taken straight out of the fridge.

We put the remaining cream in a pos and form a few hazelnuts on top of the cake, all around. Refrigerate the cake to harden the icing.


Caramel cream cake

Rub 4 yolks with four tablespoons of sugar until it becomes a frothy cream. Then put on a bain marie and mix until the cream thickens. When the cream is almost ready, prepare the caramel sugar. Melt 4 tablespoons of sugar with a drop of water until the sugar is caramelized.

The caramel is poured hot into the yolk cream, which must be on a bain marie, and mixed until the caramel is incorporated. Don't be scared, the caramel tends to gather, but on the bain marie it dissolves in the cream. The margarine must be a little warm. That is, melt it a little, but have consistency. Mix with egg yolk cream. If the cream is cut, repair it with a little oil. Respectively beat with the cream mixer and add a drop of oil. The cream is cooled. Meanwhile, the biscuits are prepared, which are soaked in ness. The biscuits are placed in two rows in different directions (crosswise). Put the cream on the biscuits and garnish with whipped cream.


Cake with caramel cream and mango

One morning I woke up thinking of a cake with caramel cream and mango. It was probably the inspiration of the day because it turned out to be a wonderful cake, with an unmistakable taste and an equally nice appearance.

To materialize it, I used the recipe of a countertop that I adore and a light combination for cream.

This is a small cake with a diameter of 20 cm. If you want to make a bigger one then increase the amount of ingredients. You can also syrup the tops if you like desserts like this. I didn't syrup it and it was very good.

Wheat ingredient:

  • 3 eggs
  • 125g old
  • 75 g cocoa
  • 250g yogurt
  • 100ml vegetable oil
  • 220g flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Caramel cream ingredient with mascarpone:

Method of preparation:

Prepare two trays with a diameter of 18-20 cm and line them with baking paper.

Turn on the oven at 190 degrees Celsius.

In two different bowls mix the dry ingredients separately from the wet ones. In a bowl mix flour, sugar, cocoa, baking soda, salt and baking powder.

In another bowl mix the liquid ingredients: eggs, oil, yogurt. At the end, mix the contents of the two bowls and obtain the composition for the countertop.
This composition is divided equally into the two trays. Bake in the preheated oven for about 25-30 minutes. To see if the countertop is baked, we do the toothpick test. If the toothpick stuck in the countertop comes out clean, it means that the countertop is baked.

Remove the tops from the oven and leave to cool.

To prepare the caramel cream we make a caramel sauce that we will mix with mascarpone.

Put the sugar in a double-bottomed saucepan and simmer. Stir from time to time if necessary. The caramel obtained must be copper. Be careful not to laugh at it because it gets a bitter taste.
Pour the cream over the liquid caramel and mix. Be careful here too, that when you pour cold cream over the hot caramel, a lot of steam will form and the composition will rise.
Let the pot simmer and stir constantly until the caramel melts. This sauce is left to cool. Put aside 2-3 tablespoons of sauce for decoration.

The last step is to mix the mascarpone cheese with the cold caramel sauce. If you think the cream is not strong enough, you can add half a sachet of whipping cream.

The two countertops are cut horizontally with a sharp knife. It also removes the top that has grown like a word. We get four sheets of cake.

The top has a very fine texture, it is soft and slightly moist.

The assembly of the cake is a classic one: countertop, cream, countertop, cream, etc.

The outside of the cake is covered with a little cream and decorated with caramel sauce and chocolate flakes.

Mago is cut into thin slices with the peel and placed like a campfire in the center.

If you like mangoes, you can also add fruit cubes in caramel cream.

This is a cake with caramel cream and mango and we really, really liked it. Don't forget to cut it only after it has been cold for a few hours.

For all caramel lovers, I also recommend the pear and caramel cake on my blog, but also Tima's cake with chocolate and caramel.


Caramel Cream Cake - Recipes

Stir until smooth and then add hot coffee. Incorporate all the coffee into the dough.

Divide the composition into three equal parts. We will get a more liquid composition, with a slightly thicker consistency than the consistency of pancake dough.

We pour the cake-shaped composition with detachable edges, lined with baking paper (shape diameter 26 cm). I baked the top in the preheated oven, at 180 degrees, for about 20 minutes. Be careful, it is a damp countertop, it will be soft to the touch, which is perfectly normal. Let it cool a bit and then take it out of the mold. Do not handle it while it is hot because you risk breaking it. Bake the other two worktops in turn.

While the tops are baking, we will prepare the cream. Mix the sweet cream for the whipped cream until it becomes firm. When you notice that it has become firm, stop mixing it, otherwise you risk turning it into butter.

Add the caramel over the whipped cream. Mix until smooth. If somehow the cream hardens too much, add the liquid cream, little by little, until you reach the consistency of a fine cream.
Keep a few tablespoons of cream aside, before adding gelatin, for decoration (for the cake border and the hazelnuts on top)
Prepare the gelatin according to the instructions on the package and add it to the cream. The gelatin must be cold when we add it. I use gelatin granules from Dr. Oetker, put the gelatin in a glass, add it as cold as possible to cover them and let them hydrate (swell). When it has hydrated, microwave it for 15 seconds. If you have never worked with gelatin, it is safest to dissolve it in a bain-marie. The gelatin should not boil, only to completely dissolve the granules. If it is warm, let it cool (but not so much that it hardens), under no circumstances add hot gelatin over the cream.

Place the adjustable cake ring around the worktop and put a layer of cream over the worktop and then level it with a spatula.

Put the next countertop over the cream layer and press lightly with your hands to adhere to the cream layer.

After placing the last puddle, we will add a thin layer of cream on top. Refrigerate the cake for 1-2 hours. Carefully remove the ring around the cake.

With a part of the cream that we kept aside, without gelatin, we will cover the sides of the cake, all around.

We prepare the glaze. Put in a saucepan, over low heat, liquid cream, butter and broken chocolate pieces. Stir continuously until the chocolate is completely melted. Let it cool a little, but not completely cool because it will harden, just enough not to be hot, so as not to melt the cream. We pour the icing in the middle of the cake and, with the help of a long knife, while it is still fluid, we direct it towards the edges, so that it flows easily on the edges. We have to move quickly, because the icing will harden quite quickly, especially if the cake was taken straight out of the fridge.

We put the remaining cream in a pos and form a few hazelnuts on top of the cake, all around. Put the cake in the fridge to harden the icing.


Video: THE TASTIEST LOADED SNICKERS CAKEPEANUT CAKE WITH CARAMEL SAUCE (July 2022).


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