Traditional recipes

Caramel cake

Caramel cake

Grind the walnuts in a coffee machine and leave a few smaller pieces. Put the raisins hydrated in rum essence mixed with cognac. Separate the yolks from the egg whites. Cut the butter into cubes and let it warm to room temperature. Meanwhile, rub the yolks with a pinch of salt, orange peel and then with the sugar gradually until the sugar crystals are completely dissolved. The cold egg whites from the fridge are whipped with a pinch of salt.

Break the chocolate into pieces and melt in a bain marie or for a few minutes in the microwave. Rub the butter well, add it to the yolks and continue mixing. Pour melted chocolate over the composition. Sift the flour twice with baking powder, coffee and cappuccino. Put the coffee, nuts and raisins in the composition, along with cognac, then gradually add a tablespoon of flour and a tablespoon of egg white, stirring quickly from the bottom up after each one.

Wallpaper a form with baking paper and put the composition. Place in the preheated oven on the middle grill over medium heat for about 40 minutes. The toothpick test is done on the edges. In the middle it may be softer due to the chocolate but after cooling it hardens. Don't let it burn anymore.

When it is ready, leave it in the oven to cool with the door open so as not to leave the top. Mix the cream sachet with milk and powdered sugar according to the instructions. The top can be syruped with a little coffee in which the chocolate has melted. Cut the cooled countertop into three. A banana is mixed with the peeled apple. Put caramel cream between the tops, place the banana cut into thin slices and grease the last top with fruit puree and put a few slices of banana.

Dress in whipped cream and decorate according to your imagination.



How do we prepare the cake with caramel cream?

The top is the classic pandispan, maybe you know the recipe.

Beat the egg whites until stiff, then add the sugar gradually and continue beating until the sugar melts. Add the yolks one by one and then the flour mixed with cocoa and baking powder. Bake in a round shape (d = 24 cm) greased with a little butter and lined with flour for 20 minutes on medium heat.

Remove, allow to cool slightly and turn over on a grill.

For the syrup, mix the sugar with water and rum essence, put them to boil and after a few boils, turn off the heat and let the syrup cool.

Until the top and the syrup cool, prepare the cream: Melt the sugar over low heat until it caramelizes, then add the hot milk, stirring quickly. Separately rub the yolks with the starch, add the hot syrup and put it on the fire, stirring constantly, until it thickens like sour cream. Add gelatin dissolved in a little cold water. Let the cream cool and then mix it with the whipped cream and the beaten egg whites.

Cut the top in half and syrup it, then fill it with cream.

I didn't decorate it more specifically because I made it for home, but you can decorate it with whipped cream and caramelized sugar.

It is very tasty, thank you Lissa once again for the cream recipe and I invite you to try it! :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


How do we prepare the cake with caramel cream?

The top is the classic pandispan, maybe you know the recipe.

Beat the egg whites until stiff, then add the sugar gradually and continue beating until the sugar melts. Add the yolks one by one and then the flour mixed with cocoa and baking powder. Bake in a round shape (d = 24 cm) greased with a little butter and lined with flour for 20 minutes on medium heat.

Remove, allow to cool slightly and turn over on a grill.

For the syrup, mix the sugar with water and rum essence, put them to boil and after a few boils, turn off the heat and let the syrup cool.

Until the top and the syrup cool, prepare the cream: Melt the sugar over low heat until it caramelizes, then add the hot milk, stirring quickly. Separately, rub the yolks with the starch, add the hot syrup and put it on the fire, stirring constantly, until it thickens like sour cream. Add gelatin dissolved in a little cold water. Let the cream cool and then mix it with the whipped cream and the beaten egg whites.

Cut the top in half and syrup it, then fill it with cream.

I didn't decorate it more specifically because I made it for home, but you can decorate it with whipped cream and caramelized sugar.

It is very tasty, thank you Lissa once again for the cream recipe and I invite you to try it! :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients

  • For the base:
  • 12 digestive biscuits, crushed
  • 60g (2oz) unsalted butter, melted
  • For the caramel:
  • 100g (3½oz) caster sugar
  • 2 level tbsp liquid glucose
  • 300ml carton whipping cream
  • Large pinch of salt flakes, eg, Maldon
  • For the chocolate layer:
  • 2 with egg whites
  • 125g (4oz) caster sugar
  • 300ml carton whipping cream
  • Few drops of vanilla extract
  • 300g (10oz) dark chocolate, melted
  • Pinch of salt flakes, to decorate
  • You will also need
  • :
  • 20cm (8in) loose-bottomed cake tin, base-lined with baking parchment
  • Small disposable piping bag

What we need for the cake recipe with walnut top and caramel cream:

Rating 4.9 from 14 reviews

  • For the countertop:
  • -6 husband eggs
  • -180 g of sugar
  • -50 g melted butter
  • -150 g walnuts or almonds, hazelnuts, ground
  • -50 g cocoa
  • -1 salt powder
  • For caramel:
  • -250 g sugar
  • -100 g butter
  • -300 g cream for whipped cream (minimum 30% fat)
  • For the cream
  • -500 g natural whipped cream (cream with at least 30% fat)
  • -250 g mascarpone
  • For decoration
  • --nut kernels, chocolate ---

Rolled cake with carrots and caramel

Although it may seem strange to use carrots for dessert, its sweetness combined with cinnamon and nutmeg works great! I chose to customize the classic carrot cake a bit, to please me after trying the recipe. In addition, it looks very appetizing and I recommend you share it with your family.

Wheat ingredient:
  • 150 grams of flour
  • a baking powder
  • a teaspoon of cinnamon
  • a quarter teaspoon of nutmeg
  • orange essence
  • 180 grams of sugar
  • 100 grams of oil
  • 2 eggs
  • 50 grams of walnuts
  • 30 grams of cranberries
  • 250 grams of grated carrot
Method of preparation:

I mixed the dry ingredients: flour, baking powder, cinnamon, nutmeg. Then I beat the sugar and oil with a mixer until a fluffy cream resulted and I added the eggs one by one. I sifted all the dry ingredients into the cream and mixed slowly with a silicone spatula. At the end I added finely chopped walnuts, cranberries and grated carrots on a small grater and I perfumed everything with orange essence.

I lined a rectangular tray with baking paper, emptied the cream and then baked it at 180 ° C for about 30 minutes. When I took the tray out of the oven I took the baking paper off the counter and with the help of a kitchen towel I started to roll the counter slowly, carefully, without forcing and breaking it. Then I let it cool.

Caramel Cream Ingredients:
  • 80 grams of sugar
  • 60 grams of liquid cream
  • a few almonds
  • 2-3 skewer sticks

Before making the caramel cream, I dipped some almonds in the burnt sugar to use later for decoration. I used a few skewer sticks on top of which I lightly pushed an almond. Be careful not to force it because the almond can break in two. Then I put the sugar in a pot and put it on medium heat, stirring until the sugar has completely melted. I took the skewer stick, rolled the almond in the burnt sugar and then held it with the tip pointing down to drain the excess burnt sugar. I repeated the process until I got some almonds for decoration. Then I reheated the burnt sugar and when it started to boil, I carefully poured the liquid cream and after a minute I took the pot off the heat. I strained the caramel sauce and let it cool in the fridge, and then I took the top out of the towel and soaked it in half of the caramel cream.

Cream Ingredients:
  • 150 grams of cream cheese
  • 50 grams of powdered sugar
  • 200 milliliters of whipped cream
  • a teaspoon of vanilla essence
Method of preparation

I mixed the cream cheese with the powdered sugar with the help of a mixer, and then I gradually added the liquid cream, until a fluffy cream resulted and I flavored everything with vanilla. To finish the cake, I spread half of the cream on the counter and rolled it. I used the other half to decorate the outside. Over the cream cheese, with the help of a spoon, I zig-zagged the remaining caramel cream, and in the middle of the roll I sprinkled chopped walnuts and arranged the almonds pulled in burnt sugar nicely.


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Caramel Cake - Recipes

If you love Tortes, but have been looking for a lighter filling, rather than the traditional butter cream one, this is a great recipe for you. The cake layers are very thin, and the filling is mostly apples, with a nice caramel glaze.

My sister-in-law shared this recipe with me, and I tried my best to convert the metric measures to cups, and spoons.

She actually has a nice collection of really great recipes, but they need some modifications here and there, to make them more precise.

This torte is quite easy to assemble, and to cut into serving pieces, since it is in a sheet cake form, rather than the usual round shape.

### Please scroll down to the end of this post for a Printable Recipe ###

Spread first half of the filling over the first cake, and cover with another layer of cake.

Spread the second half of the apple filling over this layer, and another cake layer.


Pour hot glaze over the top of the cake, and spread evenly.

  • 4 cups flour, all purpose
  • 1 cup sugar, granulated
  • 2 cups butter, unsalted
  • 3 egg yolks
  • 3 Tbs sour cream
  • 2 tsp. vanilla extract
  • 1/8 tsp. leap
  • 3 tsp. baking powder

  1. Sift the flour with baking powder, and salt.
  2. Set aside.
  3. Grate the butter on a large eye grater, over flour.
  4. Using a pastry cutter, cut together the flour and butter.
  5. Set aside.
  6. Beat the egg yolks with sugar, until light and fluffy.
  7. Mix in vanilla extract, and sour cream.
  8. Add egg mixture to flour mixture, and form dough.
  9. Divide dough into 3 equal parts.
  10. Grease and flour, three sheet cake pans, 9 x 13 x 2.
  11. Spread evenly 1/3 portion of the batter, in each pan (I placed scoops of the batter all over the pan, then using the back of a spoon, I spread the batter evenly over the bottom of the pan).
  12. Preheat the oven to 350 degrees F, and bake the cakes for 15-20 minutes, until golden.
  13. Remove from the oven, and cool off in the pans, loosening up around the edges for easier removal.

This cake is firmer right after assembly, but with time the cake layers continue to absorb moisture from the apple filling, making it very moist, and harder to handle. The Caramel / Nut glaze tends to separate slightly away from the top of the cake, so for easier handling, I placed each piece in an individual cupcake wrap, before arranging it on a platter

Since the cake layers are very crisp after baking, just like a sugar cookie, it is somewhat difficult to remove them from a baking pan. I placed a cutting board on top of the cake to support it, then inverted the pan so the cake rested on the cutting board. Then gently slid it onto a counter top to work with for assembling the cake layers.


We make the top as follows: we separate the eggs, we beat the egg whites with the sugar, we add the yolks one by one, the cocoa, the starch and the flour mixed with the baking powder.

Bake for 25-30 minutes on medium heat in a cake pan with removable walls with a diameter of 26 cm.
Cream: caramelize the 7 tablespoons of sugar, add the hot milk, mix until the caramel melts and add the starch dissolved in a little milk, stirring constantly. Boil for another 3-4 minutes until it thickens a little. Let it cool for 5 minutes and add the softened gelatin. in cold water and half a vial of vanilla essence. Beat the whipped cream and add it to the caramel prepared before when it is completely cold.

For the syrup, caramelize the sugar, add water and boil until the caramel dissolves and let it cool.

When the top is cold, cut it in half and assemble the cake. Place the first part of the top in the shape in which we baked it and syrup with half the syrup, put all the cream, then the second top, syrup with the rest of the syrup.

Let it cool for 1 hour and open the walls of the form. We also prepare the icing, melt the chocolate together with the milk in a steam bath or in the microwave and glaze the cake.

Let the icing harden a bit and decorate with melted white chocolate according to everyone's imagination. Enjoy!

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