The Most Delicate Caramel Cake, Similar to Honey Cake | "Caramel Girl" | Easy Caramel Cake
"Caramel Girl" is a cozy, homemade cake made with boiled condensed milk. It's very soft and tender, reminiscent of a honey cake (depending on the type of cream you use for the honey cake!).
Carrot Cake • Вкуснейший Морковный Торт с Карамелью и Ан...
Milk Girl Cake • Нежный, Легкий и Домашний Торт «Молочная Д...
Recipe: 21 cm diameter cake, 7 layers, 12-16 servings
1 cup = 250 ml volume
Caramel Sauce:
80 ml 33-35% cream
½ cup (110 g) sugar
2 tbsp (30 ml) water
1 tbsp (15 g) room temperature butter
a pinch of salt
Cake layers:
1 cup + 1 tbsp (170 g) flour (may use slightly more or less)
1 packet (10 g) baking powder
2 eggs (category 1)
pinch of salt
1 can boiled condensed milk (350-380 g)
100 g melted butter (cool)
Cream:
420 ml heavy cream 33-35% (well chilled!)
1 tbsp powdered sugar
or ~700-800 grams of sour cream 25-30% fat + boiled condensed milk to taste (half a can or the entire can), mix until smooth with a mixer or whisk. If the sour cream is runny, you can either pre-weigh it on cheesecloth or simply add 1-2 packets of cream/sour cream thickener (see instructions). Chill the cream thoroughly in the refrigerator before applying.
1) Caramel: Place the sugar in a small saucepan, sprinkle with water to thoroughly moisten the sugar, and swirl the pan to evenly coat the sugar. Place over medium heat and bring to a boil. Do not stir or disturb anything! Cook over medium heat for 7-10 minutes (depending on the heat of your stove) until the caramel is amber in color. If it's boiling too vigorously, reduce the heat slightly. Do not let the caramel darken to avoid bitterness. If the sugar starts to crystallize on the sides of the pan, you can dip a brush in water and lightly brush it along the sides. When the sugar reaches the desired color, warm the cream, but do not boil it. Remove the caramel from the heat and add the room-temperature butter, whisking quickly. Once the butter has melted, very carefully pour in the hot cream, a little at a time, stirring constantly. There will be a lot of steam and the mixture will start to bubble, so be careful! Add a generous pinch of salt and mix again. Cool completely.
2) Cake layers: Mix the flour with the baking powder. In a large bowl, beat the eggs with a pinch of salt on medium speed for about half a minute, then add the condensed milk. Mix until smooth. Pour in the butter. Gradually stir in the flour. Watch the consistency. The dough shouldn't be too thick.
On a parchment paper or baking mat, trace a 20-21 cm circle for the cake layers. Turn them over and spoon two heaping tablespoons of dough onto each circle, spreading it into a thin layer, extending about 1 cm beyond the circle (2-3 mm). Bake in a preheated oven at 190°C for 5 minutes, until golden brown. Use the top and bottom mode without convection. Baking time depends on the thickness of the cake layers and the oven itself. Invert the finished cake layers onto a wire rack and immediately remove the paper. Trim to shape. Dry and brown all scraps in the oven for 3-4 minutes, cool, and crumble into crumbs.
3) Cream: Whip the COLD cream with the powdered sugar, starting on low speed and gradually increasing to high. It's important to stop quickly to avoid over-whipping the cream.
4) Lightly grease the center of the dish with cream; you can line the edges with parchment paper to keep them clean. Place two heaping tablespoons of cream on each cake layer and smooth it out.
Top with a little caramel sauce and the next cake layer. Cover the top cake layer and sides with cream and sprinkle with crumbs. Refrigerate for at least 4 hours or overnight. If desired, garnish with walnuts and flaked almonds, toasted in the oven or on a frying pan.
Friends, if you liked the video and want to say "thank you," you can buy me a cup of coffee ☕ at https://buymeacoffee.com/tanyashpilko
This will greatly support the channel!
Recipe: 12-16 servings (21 cm / 8.5 inches in diameter)
1 cup = 250 ml
Caramel Sauce:
80 ml heavy cream
½ cup (110 g) sugar
2 tbsp (30 ml) water
1 tbsp (15 g) butter, room temperature
pinch of salt
Cake layers:
1 cup + 1 tbsp (170 g) all-purpose flour (you may need less or more flour, between 160-180 g)
1 package (10 g / 2 ½ tsp) baking powder
2 eggs
pinch of salt
1 can (350-380 g) dulce de leche
100 g melted butter, cooled
Cream Frosting:
420 ml heavy cream (cold!)
1 tbsp powdered sugar
toasted walnuts and almonds flakes
See the description in the first comment below!