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Caramel Cream Cake

Make a stunning cake for your family — treat them and wow them! This caramel cream cake looks fantastic: chocolate layers with a silky meringue buttercream and caramel that simply melt in your mouth. It's not the simplest cake to make, but it's well worth it — the result is absolutely amazing. And it's a big one, plenty for a crowd.

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Caramel cream cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 4 g
Fats 30 % 18 g
Carbohydrates 63 % 38 g
340 kcal
GI: 8 / 0 / 92
    1. Into a large bowl, sift the flour, baking powder, and cocoa powder, and add the sugar. In a separate bowl, crack the eggs, pour in the light cream, add the oil and vanilla extract, and beat with a mixer until smooth. Pour this into the bowl of dry ingredients and beat until smooth and uniform. Brew the coffee in the measured amount of boiling water and stir it briskly into the batter, as if "scalding" it. Divide the batter between two prepared pans of the same diameter and bake in an oven preheated to 350°F (180°C). Bake the layers for about an hour, watching your own oven. Test by piercing the center with a wooden skewer — if it comes out dry, they're done. Let the layers cool, turn them out of the pans, wrap them in plastic, and refrigerate overnight. 2. For the salted caramel, put the sugar in a heavy-bottomed pan, add the water, set it over the heat, bring to a boil, and cook until the sugar dissolves and turns amber. Take the pan off the heat and pour in the cream — it'll bubble up and sizzle hard at this point, which is normal. Add the softened butter and beat with a mixer until smooth. Return the pan to low heat and cook, stirring constantly with a hand whisk so it doesn't scorch on the bottom, for 3–4 minutes. Add the salt, taste, and add more if needed. Remove from the heat and let it cool. 3. Now make the buttercream: whip the egg whites with the sugar over a water bath for about 5 minutes, until fluffy and the sugar fully dissolves. The temperature of the whites should be around 140°F (60°C), no higher. Take the bowl off the water bath and keep whipping for another 10 minutes, until it cools to room temperature. Add the butter to the cooled whites a little at a time, beating after each addition. At the very end, beat in the vanilla extract and about 100 g of the salted caramel. 4. Take the layers out of the refrigerator and cut each in half with a long bread knife or a length of thread, giving you four layers. Place one on a serving plate, spread it with some of the buttercream, drizzle with a tablespoon or two of caramel, and top with another layer. Continue stacking the whole cake this way. Use the remaining buttercream to coat the top and sides as a crumb coat, so no crumbs get into the ganache. Refrigerate the cake while you make the ganache. 5. Break the chocolate into small pieces and put it in a bowl. Pour the cream into a separate saucepan and heat it until it just reaches a boil — but don't let it boil! Pour the hot cream over the chocolate and stir until the chocolate fully dissolves. Let the ganache cool to room temperature, during which it will thicken. Then whip it with a mixer until fluffy. Cover the top and sides of the cake with ganache, then drizzle with the remaining caramel. Refrigerate the cake for 2 hours to set, then serve. Help yourself!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Water - 0  kcal/100g
  • Baking powder dough - 79  kcal/100g
  • Chocolate 70 % - 539  kcal/100g
  • Dark Chocolate - 539  kcal/100g
  • Skimmed cream - 59  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Sea salt - 0  kcal/100g
  • Egg whites - 44  kcal/100g
  • Instant coffee - 94  kcal/100g
  • Vanilla Extract - 321  kcal/100g

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