Chocolate cake with caramel cream. How to make caramel cake cream according to a step-by-step recipe with a photo Chocolate caramel cake cream

Caramel cake cream will become one of your favorites, you only need to make it at home once.

The layer is great for a biscuit cake, giving the dessert sophistication and originality.

The taste of the cake will remain in your memory for a long time and you will definitely never want to buy store-bought confectionery again.

In order to please the tastes of all your household members, you should learn how to make a caramel layer for a biscuit dessert.

In just 30 minutes, you can create a real culinary masterpiece if you buy cakes in a nearby supermarket.

The main principles of cooking

You can cook a homemade cake with caramel filling, if you follow special requirements:

1. The cream should be homogeneous in composition, excluding oil flakes.
2. The layer should not spread, the correct consistency will correspond to the density of fatty sour cream.
3. To decorate the cake on top, the cream must ideally hold the shape set by the pastry chef, even though it is under conditions room temperature.
4. Whipped cream for biscuit cake will not delaminate even if it is stored in the refrigerator.

Interlayer for homemade cake does not require the addition of thickeners or stabilizers. If you introduce starch, flour or gelatin, then the calorie content of the dessert will be many times higher.

Cakes home cooking should not be stored for a long time, and therefore it is impossible to make the dessert heavier by introducing a dense cream into it.

So that the dessert does not cause an increase in the mark on the scales, it is worth using the recipe for preparing a lightweight cream layer. It will be no worse in taste than other options.

Use ingredients for the cream only the same temperature regime, then the composition will be smooth and uniform.

The mixer is best used for cooking protein creams, turn on the device initially at a low speed, gradually increasing the number of revolutions during whipping.

Cream for cake with ingredients I advise you to cook oils using a whisk. In this case, the layer will have the ideal consistency for greasing the cakes.

In the event that the caramel layer is prepared with cream, you need to take a product with a fat content of 33%.

And one more thing: try unusual combinations of products to make an original creamy caramel composition for dessert. I hope that the recipes I have collected below will be useful to you as an example.

Caramel cream for homemade cake

This is a delicate composition, the taste of which is similar to lollipops from childhood. It is thick, beautiful in color, as in the photo, perfectly glues the surface of the cakes and can be used to create decor on the top and sides of the cake.

Components:

150 gr. sl. oils; 300 ml cream (fat content from 33%); 200 gr. Sahara; vanillin - at your discretion

Cooking algorithm:

1. I add sugar to a bowl, always with thick walls. I put it on the stove over medium heat, cook until the sugar dissolves. You should get a liquid caramelized mass of pale brown color, as in the photo.
2. I heat the cream in a bowl, bring it to a boil. I add hot cream to the mass of caramel, mix.
3. I boil the mass so that it thickens a little. I give the mixture time to cool and start whipping the composition. I introduce soft sl. oil.

The layer is ready, and therefore you can collect the cake, fill the cakes or decorate the desserts. This is a very soft and light composition with caramel notes and a beautiful color.

And most importantly, the recipe is as simple as possible, and therefore even a novice confectioner will be able to cope with its preparation.

Creamy Custard Caramel Cream

A caramel layer based on whipped cream will turn out fragrant, beautiful and dense. All you need is 4 ingredients to make a delicious custard cream.

Components: 400 gr. sugar and high-fat cream; 300 gr. sl. oils; 2 pack. vanillin.

Cooking algorithm:

1. I add sugar to a bowl with thick walls and send it to the stove so that the grains dissolve. You do not need to interfere, as the mass will stick together.
2. I warm the cream to 60-80 gr., mix it with caramel, which should already cool down by this moment. I mix and stir to remove lumps, cook the mass until thick from the fire and pour into dishes, which should first be cooled in the freezer.
3. Sl. I soften the oil. I beat for five minutes with a mixer. I introduce caramel sauce in small portions. Whipping. I introduce a van into the mass. sugar, vanillin, so that the custard is fragrant.

Custard will be ideal for biscuit, sour cream cakes. If the dough is hard, use this cream recipe, just increase the amount of cream and remove a little sl. oil.

The layer will turn out liquid and soft.

Sour cream with caramel

To taste, the composition of the cream will be similar to cream, you can fill it with nuts. The taste will be even better.

If you make cream on cream and caramel, then the taste will have a hint of baked milk. As you noticed, the recipe allows the pastry chef to experiment in the kitchen.

Components:

50 gr. sugar or crushed gr. nuts; 100 gr. sl. oils; 1 st. boiled condensed milk; 175 ml of sour cream from 25% fat.

Cooking algorithm:

1. Sl. I soften the butter at room temperature, beat it so that the composition becomes lush and dissolves well.
2. I put condensed milk into it. I shake constantly.
3. In a bowl, I mix sugar and sour cream, also beat so that the crystals dissolve, the mass becomes soft and shiny.
4. Mix 2 masses and beat with a mixer.
5. I take the nuts out of the shell, dry them in a frying pan, grind them to fine crumbs and add them to the cream. I mix by hand so that the composition is well mixed with nuts.

I advise you to take fat sour cream so that the mass is not liquid, use a cream thickener. 1 sachet will be enough, and only then you can beat the custard with a mixer.

Custard with caramel

This creamy composition is ideal for layering cakes, making desserts and pastries, filling cupcakes and muffins.

Components: 60 gr. flour; 300 gr. simple condensed milk, etc. oils; 1.5 st. milk; 20 gr. sugar and 1 pack. vanillin.

Cooking algorithm:

1. I warm the milk, I introduce seeded flour and sugar. I beat the products with a whisk in order to eliminate all lumps.
2. I send it to the fire and heat it at medium power for 20 minutes. Constantly need to stir the composition until it thickens.
3. I remove it from the stove and let it cool to room temperature, add condensed milk and stir. I let it cool.
4. In a bowl, I whisk. butter until fluffy, be sure to soften it in advance. I introduce into the caramel mass and beat. At the end of the operation, I add a couple of vanillin sachets and mix for 1 minute.

That's all, I layer the dessert with cream. By consistency, it will be similar to a classic custard, but a rich caramel shade will appear, it will become denser in structure and this is a very tasty cream.

Chocolate Custard Caramel Cream

Components: 1 tbsp. Sahara; 2.5 tbsp flour; 180 gr. chocolate with caramel additives; 250 ml of milk; 200 gr. sl. oils.

Cooking algorithm:

1. I pour the milk into a bowl, I introduce the seeded flour. I mix and add sugar. Cook on fire until boiling.
2. The mass will become thick, but it must be constantly stirred. I take it off the stove and add chopped chocolate. I stir until it is completely dissolved. I let the cream cool down. 15 minutes in the refrigerator will be enough.
3. I beat white. oil, working with a mixer. I put the mixture in chocolate cream and beat to make homogeneous mass. I add vanillin or other flavors if desired. If the cream is liquid and starts to flow, put it in the refrigerator for 1 hour, and only then use it for a layer of cakes.

This is the end of the recipe, I wish you successful experiments in the kitchen!

My video recipe

Today we will cook the most chocolate cake with caramel cream: its rich chocolate flavor will not leave anyone indifferent. The biscuit is very tender and does not require any additional impregnation. Such a light, tasty and quick-to-cook chocolate cake with caramel cream will save any housewife when guests are already on the doorstep. Lush and tall cake looks great with condensed milk - it will become a real decoration of a festive feast.

Ingredients:

• 140 grams of wheat flour;
• 160 grams of granulated sugar;
• 45 grams of cocoa powder;
• two fresh chicken eggs;
• 110 milliliters of warm milk;
• 110 milliliters of water (boiling water);
• 55 grams of vegetable (sunflower) oil;
• a teaspoon of soda;
• a teaspoon of baking powder.

For cream:

• 380 grams of boiled condensed milk;
• 200 grams of butter at room temperature.

The most chocolate cake with caramel cream. Step by step recipe

1. Add soda, baking powder, cocoa powder to the flour and sift all the ingredients into a deep bowl (we will knead the dough in it). Mix well.
2. We drive in 2 eggs there, pour vegetable oil, warm milk. Pour sugar (according to the recipe), mix the dough with a spatula, and then beat a little with a mixer (3 minutes).
3. Pour boiling water into the chocolate cake batter and beat until smooth. As a result, we get batter with chocolate flavor.
4. We cover a detachable form with a diameter of 20-22 centimeters parchment paper. We wrap the form with additional foil (since the dough is liquid and can leak) and grease with vegetable oil.
5. Pour our batter into the form, cover with foil (optional: this is optional).
6. We put in an oven preheated to 180 degrees and bake for 45-50 minutes: until cooked. We check the readiness of the cake with a wooden stick or a toothpick.
7. We take out the hot cake from the mold and let it cool at room temperature.
8. We remove the top from the biscuit - we will need it to make crumbs, which we will sprinkle with chocolate cake.
9. We cut the biscuit into three cakes, using a thread.
10. Let's start making caramel cream. Put in a bowl butter room temperature (it is better to get it out of the refrigerator in advance) and beat for a couple of minutes until fluffy.
11. Without stopping the beating, add the boiled condensed milk in parts.
12. Assembling chocolate cake. We put the first cake on a flat dish and coat with caramel cream from condensed milk.
13. Advice. Since the cakes have a fairly moist texture, they do not need additional impregnation.
14. We also coat the cream with the remaining two cakes.
15. We generously coat the top and sides of the cake with condensed milk cream.
16. From biscuit scraps (the top of the biscuit that we cut off) we make crumbs. Sprinkle the resulting crumb over the entire cake: sides and top.
17. It does not take much time to soak a chocolate cake: two hours will be enough.
18. Decorate the cake however you like: I used coconut flakes and lemon slices.

Gorgeous chocolate cake with caramel cream, cut into portioned pieces and served with fragrant tea. Your guests and family will appreciate this dessert: the most delicate sweet pastries- it's just a temptation for gourmets. Visit our site "Very tasty" and my video channel: choose desserts to your taste.

1. Sift flour with baking powder and cocoa powder into a large bowl, pour sugar here. Break into a separate bowl chicken eggs, pour low-fat cream, add vegetable oil and vanilla extract, beat with a mixer until smooth. Pour the resulting mass into a bowl with dry ingredients, beat until a homogeneous and smooth mass is formed. We brew coffee with the specified amount of boiling water, pour it into the dough, while stirring vigorously, as if brewing the dough. Pour the dough into two prepared forms of the same diameter, send to the oven preheated to 180 degrees. We bake cakes for one hour, you need to focus on your oven. We check the cakes for readiness by piercing them with a wooden skewer in the center, if the skewer is dry, then it is ready. Let the cakes cool, remove from the molds, pack in cling film and send it to the refrigerator overnight.

2. To prepare salted caramel, pour sugar into a saucepan with a thick bottom, pour water, put on fire, bring to a boil and cook until the sugar dissolves and the color of the mass changes to amber. Remove the pan from the heat, pour in the cream - at this stage, the mass will sizzle and rise strongly, this is normal, as it should be. Add softened butter, beat with a mixer until smooth and smooth. And now we return the pan with caramel to a low heat, stirring all the time with a hand whisk so that the mass does not burn to the bottom. Cook caramel in this way for 3-4 minutes, then add salt, taste, if necessary, add more. Remove from fire, cool.

3. Now let's prepare the cream, for this we beat egg whites with sugar in a water bath for about 5 minutes, the mass should turn out lush, the sugar will completely dissolve. The temperature of the protein mass should be approximately 60 degrees, not higher. Remove the container with the protein mass from the water bath and continue to beat for another 10 minutes until cooled to room temperature. In the cooled proteins, add the butter not all at once, but in parts, whipping the cream after each added portion. At the very end, add vanilla extract and salted caramel (we do not take all the caramel, but about 100 grams), beat.

4. We take out the cakes from the refrigerator, cut each in half with a long bread knife or with a thread. Thus, we get four cakes, one of which is placed on a serving dish. We spread part of the cream on the cake, then pour one or two tablespoons of caramel over it, cover with another cake. Thus, we collect the whole cake. With the remaining cream, we coat the surface of the cake and the sides so that the crumbs from the cakes do not get into the ganache. While we prepare the ganache, we send the cake to the refrigerator.

5. Break the chocolate into small pieces, put it in a bowl, pour the cream into a separate saucepan and send it to the fire, bring to a boil but do not boil! Pour hot cream over chocolate, stir until chocolate is completely melted. We leave the ganache until it cools to room temperature, during which time it will become not so liquid. Now beat the ganache with a mixer until fluffy. We cover the surface of the cake and sides with ganache, and then pour the remaining caramel.

We send the cake to the refrigerator for impregnation for 2 hours, after which it can be served.

Recipes for cream and other confectionery decorations

For one medium cake

30 minutes

350 kcal

4.25/5 (4)

Let's see several options for preparing this cream of varying complexity, and you can choose the one you like the most.

Custard caramel cream

In order not to get confused on how to cook caramel custard according to this recipe, often compare your result with the photo, and you will definitely succeed. First we will prepare the caramel itself for him, and then we will go directly to the cream.

Kitchen appliances: Two saucepans, whisk, mixer, plate.

Ingredients

Cooking process

First stage: 150 g sugar, cream.

Second phase: 70 g sugar, starch, eggs, milk.

Third stage: butter, caramel cream.

video recipe

Although the recipe is quite simple, it is still very voluminous, therefore, in order not to get confused in the sequence, watch this video. The girl explains everything in great detail so it will be easy for you to understand.

Creamy caramel cream for cake

• Time for preparing: 10 minutes.
• Servings: for one medium cake.
• Kitchen appliances: Mixer, plate.

Ingredients

Cooking process

Recipe video for caramel buttercream

Watch the video to see how to make one fast option caramel cream and whip the cream to what state to make it work.

Chocolate caramel cream for cake

• Time for preparing: 2.5 hours.
• Servings: for one medium cake.
• Kitchen appliances: saucepan, spoon, mixer, grater, bowl.

Ingredients

Cooking process

First stage: chocolate, cream.

Second phase: oil, condensed milk.

Recipe video for caramel chocolate cream

The recipe is very simple, but it's better to watch the video to know exactly how to make caramel cream for the cake. Then everything will come out the first time, and you won’t have to throw away products.

What to use the cream for

Caramel cream is very popular in the confectionery business, as it is easy to prepare, does not spread and is very tasty. Custard is often used for eclairs, and small beautiful cupcakes are also prepared with it. The use of caramel in cheesecake is also not uncommon for a long time. And if we talk about cakes, then almost any of them can be prepared with the addition of this cream. The most popular are with viscous caramel or the well-known "Napoleon". Light turns out amazingly tasty, thanks to the sweet unobtrusive cream, and it turns out even tastier. It also turns out to be very interesting biscuit cake with caramel and chocolate.

What can be added

Other ingredients can be added to the caramel cream, which will not spoil its taste in any way. For example, my mother often added crushed nuts or candied fruits, and sometimes small pieces of fruit. It turns out very tasty. You can also add some fruit toppings, jams to it to change the taste for your cake. Pairs well with caramel cinnamon. To make the cream thicker, gelatin is sometimes added to it, and if you need a more viscous cream, then flour and condensed milk are put in it.

If you want your cream to turn out to be the perfect consistency and taste, heed the following tips:

• Do not let the cream boil - it will curdle and spoil the whole cream.
• When preparing caramel, you do not need to stir it with a spoon. Just shake the pan from time to time.
• To make the chocolate melt faster, grind it well and let it warm in the cream for a minute before blending.

Tell us which recipe did you like the most and which one will you cook? What else would you add? What was the cream used for and what was the result? All this is very interesting, so please share your thoughts in the comments.