Homemade caramel cake

Step-by-step cooking

1. Step 1:

   

   First you need to prepare the caramel. Pour sugar into a saucepan with a thick bottom, put it on a slow fire.

2. Step 2:

   

   When the sugar begins to melt at the bottom, only then begin to stir it with a wooden spatula for uniform melting. The fire does not need to be increased at the same time. It is very important to constantly monitor the process and stir the sugar so that it does not burn. Otherwise, the caramel will have a bitter taste. If the sugar has started to burn, but has not yet completely dissolved, you can lift the pan over the fire and actively stir so that everything melts.

3. Step 3:

   

   When the caramel turns amber, add the butter. Mix actively. In parallel, heat the cream to a boil, but do not boil.

4. Step 4:

   

   Pour the hot cream in a thin stream with constant stirring. The mass will splash at the same time, you need to be careful not to get burned.

5. Step 5:

   

   Cook the caramel over low heat, stirring, for another 2 minutes and remove from the stove. Pour 120 grams of caramel to make a sponge cake, let cool to room temperature.

6. Step 6:

   

   To make a sponge cake, the ingredients must be at room temperature. Beat soft butter with sugar until fluffy.

7. Step 7:

   

   Add the eggs one at a time, beating well after each.

8. Step 8:

   

   Add caramel to the egg-butter mixture, beat again.

9. Step 9:

   

   Pour in the milk, mix.

10. Step 10:

    

    Pour in the flour sifted with baking powder, mix thoroughly.

12. Step 11:

    

    The dough turns out to be homogeneous, of medium consistency.

13. Step 12:

    

    I divided the dough into 2 parts and baked biscuits in turn in a shape with a diameter of 18 cm. It can be baked in the form of a larger diameter with one biscuit. Pre-lubricate the mold with vegetable oil. Bake in preheated to 170 degrees. oven for 30 minutes. If the size of the biscuit is larger, the time will increase.

14. Step 13:

    

    Let the biscuit cool completely. I cut off the top of each biscuit and cut it lengthwise into 2 cakes.

15. Step 14:

    

    To prepare the cream, the cream and the whipping container must be well cooled. Beat the cream at low speed until fluffy.

16. Step 15:

    

    When the cream starts to thicken a little, increase the speed and gradually add caramel (100 gr.), without stopping whipping.

17. Step 16:

    

    Beat until thick and get a lush, stable cream.

18. Step 17:

    

    Put the cake on a plate, soak it with syrup. I used canned pineapple syrup. You can also take any fruit juice.

19. Step 18:

    

    Put a layer of caramel cream on the soaked cake, smooth it out.

20. Step 19:

    

    Cover the top with a second cake. So collect the whole cake. Cover the top and sides of the cake with cream.

21. Step 20:

    

    Decorate the cake as desired. I dried the cake trimmings in the oven and crushed them. The resulting crumbs and chopped walnuts decorated the cake from above and from the sides. Let the finished cake soak in the refrigerator for 6-8 hours. Have a nice tea party!