Description
October and November I have a very rich birthday, all the cakes I have made and it is difficult to count, but to surprise and always want to please! So, this year I decided to make this not quite traditional, but was a very good cake with cream caramel. And I succeeded - and was delighted and surprised! Thin sponge-chocolate cake layer and a high layer of cream caramel + crunchy caramel decoration - mmm... they're so delicious! Don't be afraid reading the long descriptions and many photos, I just wanted to make it clear and accessible, and suddenly, useful?!
Ingredients
-
Chicken egg
2 piece
-
Yolk egg
12 piece
-
Sugar
500 g
-
Cream
1300 g
-
Butter
185 g
-
Dark chocolate
90 g
-
Gelatin
20 g
-
Salt
-
Glucose
120 g
-
Flour
35 g
Cooking
In fact, I'll give you two recipes - recipe cake + recipe creamy caramel. Creamy caramel: Add glucose in 300 g of cream and heated to a temperature of 90"C without boiling, stirring constantly to glucose is completely dissolved. Weigh 180 g of sugar. The non-stick pan well to heat and pour a small amount of sugar, when sugar melts, add a little more. And so, constantly adding, enter it all. To work with the caramel should be very careful not to burn yourself!
Stirring constantly with a wooden spatula or silicone spatula, cook the caramel well Golden brown. Put the finished caramel into a saucepan. All you need to do quickly so that the caramel is not frozen.
A thin stream to enter into the hot caramel cream with the glucose. Caution when connecting a mixture of foaming! Mix well and cook for 3-4 minutes. PS I have read that glucose can be replaced by maple syrup, liquid honey flavor and smell, and invert sugar, the recipe of which is on our website!
Cool the mixture to 40"C and add the chopped butter 75 g at room temperature. Add a pinch of salt. Mix well.
Creamy caramel can be prepared in advance, it is perfectly stored in the refrigerator in a well sealed glass container. When preparing cream caramel, cream caramel you have to heat up. It's just we need to make it weight.
Sponge cake-chocolate layer: Melt the chopped pieces of chocolate on a steam bath (I do this in microwave), add butter 110 g and stir well, should be smooth and shiny mass. Cool, but not to allow to thicken.
Eggs and sugar are placed in a container for whipping. In this case, we will whip them right along.
Whisk on medium speed of mixer until thick white foam 7-10 minutes.
Gradually add chocolate mixture to beaten egg and stir with a spatula.
Add the sifted flour and again stir gently with a spatula.
The dough comes off the blade with tape.
Place the dough in the form of 24 cm in diameter, the bottom of which lay a baking paper and bake in preheated to 180"With the oven for 12-14 minutes. Cool the cake in the shape and trim the sides to release it.
Place the cake on a dish for the cake. On top of wear ring minimum height of 8 cm (if you don't have such a high ring, then increase it by using a folded in several layers of baking paper or foil.
Creme caramel: Mix warm cream 1000 g with creamy caramel (warm) in a saucepan with a thick bottom. PS I cream seemed a little sweet, so I added the cream 50 g of sugar, and you try and decide for yourself - add it or not.
Yolks lightly whisk and introduce them to crimeline-cream mixture. Put on low fire (you can put the pan on a steam bath, but I have electric stove and I prilovchilis to prepare such creams directly on the "live fire"). Prepare another container, which we need to pour ready cream because staying in the one in which we cooked, the cooking process continues and we can produce scrambled eggs instead of cream!
If you have a confectionery thermometer, then boil the mixture, stirring constantly with a spatula, to a temperature of 85"C, if not, first try dipping in a mixture of the finger, and then will serve as a guide appearing on the edges of the foam that the mixture begins to thicken. Don't forget to continuously stir the cream in the cooking process - it may burn to the bottom of the pan. I have no thermometer, so I share with you in detail the entire process.
Ready to pour cream into a container and place in an ice bath (water with ice) to cool.
Soak the gelatin in cold water. In a Cup to take 5-6 tablespoons of the hot cream and add the soaked and squeezed out gelatine and mix well, add to the mixture the cream and again mix well. Don't forget to stir the cream when it thickens to pudding, pour it on top of the cake and refrigerate overnight or at least 5-6 hours.
To easily release the finished cake from the ring, clean the ring with a Hairdryer. Place the cake in the fridge.
Caramel for decoration: boiled 150 grams of sugar exactly the same as the caramel for creamy caramel (see the beginning of the recipe). Ready to pour the caramel on a baking tray covered with baking paper that is lightly grease with vegetable oil without smell. Smooth the caramel with a thin layer with a spatula and give it to cool completely.
Break the caramel into arbitrary pieces, by the way, correctly cooked caramel, breaks and cracks like glass and does not stick to teeth like gum. Decorate the cake with the caramel immediately when you serve it on the table, because it melts quickly. Decorate the cake as you like.
And he happy birthday and all your guests!
Piece.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.