Cake "Caramel"

Description

Highly, highly recommend to try this cake. Shortbread base, caramel mousse, chocolate. As a gift to Shine-timoxa

Ingredients

Flour

150 g
Sugar

320 g
Butter

90 g
Chicken egg

4 piece
Baking powder

1 tsp
White chocolate

75 g
Cream

220 ml
Brown sugar

100 g
Gelatin

16 g
Milk

0.5 l
Water

150 g
Cocoa powder

65 g

Cooking

Mix the flour 125 g butter-90 g sugar 90 g baking powder 1 tsp.

With a whisk, beat the egg, add to the dough. Mix well or beat with a mixer with a nozzle for the test. Roll out the dough between sheets of baking paper with a thickness of 2 mm, to remove in the cold for 30 minutes.

Gently transfer the dough into the pan size 20 cm

Put to bake the dough in preheated oven and bake at 180 g until Golden brown. To give the crust cool.

To melt chocolate the easy way for you to put on the cake, put the cake in the cold. To give the chocolate to harden.

For the caramel: measure out the brown sugar and the butter salty.

Used sugar brand Mistral.

Melt the sugar until Golden brown, add butter. Give the butter to completely melt. Enter the cream, previously to bring them to a boil. Give the caramel to cool.

Whisk 1 egg and 2 egg yolks with 50 g sugar, add 25 g of flour. Dissolve 250 g of milk. Mix well the ground. The remaining 250 g milk bring to a boil. To connect, return to the heat and, while stirring, bring to readiness.

To enter pre-soaked and squeezed out gelatine. Carefully read the instructions on your pack of gelatin!!!

And the cooled caramel.

Return the cake with chocolate in the form, put on the ring. Pour the mousse on the cake with chocolate. Put in the cold to complete solidification.

For the mirror glaze: combine 120 ml cream 35%, 150 ml of water, 180 g of sugar. Bring to a boil.

Add 65 g cocoa powder, mix gently until dissolved cocoa! Mix thoroughly with a whisk but do not beat! Air bubbles are absolutely not needed, so we have to act very carefully! Add the swollen gelatin and 6 g, slowly stirring, to give it completely to break up in the chocolate mass. Interfere with a spoon, movements in a circle from the center. Allow to cool to 24 C. to Cool it very important because if you pour the finished cake with warm frosting, it will melt the mousse, and the beautiful surface of the cake will be gone. Ready glaze strain through a sieve into a bowl. It is necessary to remember about the treacherous air bubbles, so we must act carefully.

Chilled the cake to set on the grate. Down to put a baking sheet or some form, in order to drain the excess glaze. Top first in the center of the cake, start pouring the glaze and give it evenly spread on the surface, nothing is helping. Then, incessantly pouring the glaze, transfer the bowl to the sides to the corners of the cake was also covered. To give the excess to drain, it takes a maximum of 5 minutes. Then gently transfer cake on a flat surface and remove overnight in the refrigerator.

Ready to cut the cake with hot knife into pieces. Decorated cake white chocolate, caramel beads and candy-Lollipop (previously melted in the micro)

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