Caramel cake.

for the dough:
– 2,5-3 tbsp. flour

– 1 tbsp. sugar
– 2 eggs
– 2 tbsp butter
– 2 tbsp water
– 2 tbsp of honey
– 1 tsp.
– pinch of salt

for the cream:
– 600 ml. cream 33-35%
– powdered sugar to taste (I have 0.5 cups)
– 100 g oil drain
– 50 g white chocolate

Pour the honey in a saucepan and bring to the boil.
Add sugar, water, salt, soda, mix everything intensively, diminish the fire and cook, not forgetting to stir. Cook until our sugar dissolves and the mixture begins to Carmelitas, until it becomes a dark caramel color. It happens instantly, for 5-7 minutes.
When all the conditions of the preceding paragraphs done turn off the heat and add butter, stir until blended. Give mass to cool almost completely, add eggs.
Gradually add flour, kneading the dough. It will be a bit watery, but how would you not want to, do not add more flour. Leave the dough for 2 hours. During this time the flour will swell, and you have an elastic, pliable dough, which will be a pleasure to work with.
After two hours take the dough out of the bowl, sprinkle work surface with flour and hand knead it. Divide the dough into equal parts. I got 8 when the diameter of the cake to 21.5 cm. Each piece of dough roll out into a thin layer slightly larger than the diameter of the future cake, place it on the covered with baking paper baking sheet, pinned in several places with a fork and bake in a preheated oven to 180 degrees until Golden brown. I have on every cake was gone in 5 minutes. Hot cake cut pattern (I have dish). Trimming grind into crumbs.
If you want a high cake, increase ingredients by half 😉

Make the filling:
Cold cream beat with powdered sugar until then, until they are thickened and the blades will stay sharp pattern. Ready whipped cream put into the fridge.
In a water bath melt the chocolate, cool it down a bit it so it thickens, and add to another bowl with the softened butter. Whisk.
Mix the cream and pour the egg-chocolate mass.
Once the cream is cooled for 20 minutes in the refrigerator.

Assembling the cake:
We coat each cake and sides with a thin layer of cream. This is enough cake this well soaked! Sprinkle the whole cake or just the sides of our crumbs left over from scraps. Decorate as desired 😉
After you give the cake to soak for about 30 minutes at room temperature, then place it in the refrigerator.
Enjoy your tea!

Dessert of custard with citrus notes.
Chocolate cake with nuts

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