Cake with caramel. Homemade Christmas cake with salted caramel candle

Preparing for the New Year's Eve, I want to keep the theme of the evening in the design of the dessert. That's how I came up with the idea to create new year cake with salted caramel Candle. In a delicious and beautifully decorated dessert, caramel biscuit cakes alternate with delicate creamy caramel mascarpone cream and fruit filling. True, I had to make some effort and allocate time. 🙂 You can also make this at home biscuit cake for the New Year, if you just use my step-by-step recipes with photos. Many stages are described in detail and presented in separate recipes, which can be accessed simply by clicking on the appropriate links.

For a fruit and caramel New Year's cake, we need:

• 1 portion;
• 120 grams of canned peaches;
• 5 medium-sized fresh kiwis;
• 1 portion;
• 1 serving of white chocolate;
• red food coloring;
• golden color;

For caramel mousse:

• 1000 grams of 33% cream;
• 100 grams of chicken egg protein;
• 190 grams of vanilla powdered sugar;
• 90 grams;
• 12 grams of gelatin + 60 ml of water.

How to Make Salted Caramel Christmas Cake Candle

Place chopped peaches and kiwi slices in a deep bowl. Fill them with hot (approximately 55 ° C) salted caramel, mix and leave everything on the table until the caramel reaches room temperature. Separately soak the gelatin.

We put the first biscuit cake on a cutting board that has been covered with cling film. We apply a layer of creamy caramel cream with mascarpone and distribute it throughout the cake. Then, using a pastry bag, we make a border around the edge of the biscuit.

Spread half a serving of caramel with fruit on the first cake.

We repeat the same with the second tier of the cake. And we close the entire collected cake with the third cake. We remove the collected semi-finished product in the refrigerator.

From the cut top of the biscuit, we cut out three round blanks with a diameter no larger than the central hole in the form into which we will pour the mousse for the second tier. Lubricate each blank with cream and assemble a mini-cake. We pierce it with a skewer and put it in the freezer.

Cooking caramel mousse

First of all, we will prepare the molds for pouring the mousse. Place the silicone mold on a hard surface. We cut a few pieces of peach and kiwi, put the rest of the biscuit top next to it. We put a confectionery ring on the cake itself 2 cm larger than the diameter of the cake. From the inside lay it out with acetate tape.

Whisk the egg whites to a light peak and add the powdered sugar. Then, transfer the entire mass to the steam bath. Whisk and boil the egg whites at the same time. You should get well whipped proteins with the name "bird's beak".

Dissolve gelatin on a steam bath and add it to whipped proteins, mix. Cool completely, so that even signs of a warm state do not remain. Add caramel and whisk again.

Separately, whip the cream until soft, slightly firm peaks.

With a spatula, fold the cream into the egg whites. Now, we work very quickly, as the gelatin can seize and the mousse will begin to harden. First, we place the mousse on half of the silicone mold for the second tier, in which the candle will stand, put the pieces of fruit, close them with mousse. In the mousse, slightly drown the pieces of the remaining biscuit. We remove silicone mold in the freezer overnight. The photo shows the caramel mousse already frozen and unshaped. In more detail, the preparation similar to the above is described in the recipe.

Now, pour the main cake with the remaining mousse and also send it all night to the freezer. Then, when the cake is completely frozen, remove the ring and remove the acetate tape to cover it with glaze.

We cover the cake with a mirror glaze (working temperature 33-35 ° C). Let the icing drain and remove the residue from the bottom of the cake with a hot and wet spatula. Only then can the cake be transferred to the substrate.

We also cover the mousse tier of the cake with a mirror glaze. I covered it with different colors of glaze, transferred it to the first tier and decorated it with chocolate satin ribbons.

Then, glaze the frozen candle. We do this in several stages to get the effect of smudges of a melted candle. We install the candle in the hole in the mousse layer.

Place a white chocolate wick on the top of the candle.

On the surface of the New Year's cake, we apply a decoration from confectionery glitter and leave the dessert for 5 hours in the refrigerator to defrost and serve.

Here is such a handsome cake turned out in a section.

Homemade New Year's cake with salted caramel Candle has become a real decoration of the sweet table on New Year, although I had to tinker with it pretty much. 🙂

By the way, you can make such a cake as a birthday present. The design of the dessert is fully consistent with the spirit of this celebration.

Step 1: prepare the dough for the cake.

Preheat your oven first up to 175 - 180 degrees Celsius. Sift into a deep bowl through a fine sieve right amount wheat flour, add baking powder, soda, salt and mix the dry ingredients until smooth with a tablespoon. In a clean deep bowl, put the right amount of soft butter and sugar. Beat the ingredients with a mixer until smooth, turning on the device at medium speed.
After 10 minutes of vigorous whipping, add liquid vanilla extract to the sweet butter and chicken eggs without shell. Beat the ingredients on medium speed 5 - 6 minutes.
And then add the right amount of buttermilk, that is, skimmed cream, to the total mass. Whip the ingredients again at a very low speed, allow this process minutes 7 - 8.
Now take the bowl with the mixed dry ingredients and mix the dry mixture into the liquid mass in parts, while mixing all the ingredients of the dough at a very low speed with the help of a mixer.
When it becomes difficult for an electric appliance to mix the dough, remove the mixer blades from the bowl, scrape them of pieces of flour mass and knead the dough with a wooden kitchen spatula until smooth. The finished dough should be of medium thickness, similar to very thick cream.

Step 2: bake the cake.

Now decide what shape you want to make the cake. AT this recipe use an aluminum non-stick baking dish 23 by 31 centimeters. Line a baking sheet with parchment paper and spread an even, thin layer of butter on it. Then helping yourself with a tablespoon, pour into the mold batter, shake it a couple of times to release air bubbles and place in the preheated oven.
Bake the crust for 35 - 40 minutes. At the end of the desired time, check the readiness of the dough with a wooden skewer. Just insert its tip into the pulp flour product and take it out, if there is batter at the end of the skewer, put the form back into the oven and let the cake come to full readiness. Well, if you followed the instructions of this recipe and did not add unnecessary ingredients, your cake will be completely ready in 35-40 minutes. Remove the mold from the oven, let the cake cool and then very carefully, holding the edges of the baking paper, pull your artwork out of the mold. Place the cake on an iron grate until it cools completely, it will take at least 1 hour. After your cake has cooled, turn it upside down, very carefully, using a sharp knife, cut off the fried crust and start making caramel.

Step 3: prepare the caramel.

Pour the required amount of sugar into a deep saucepan.
Pour in clean distilled water and place the container on the stove, turned on to the middle level.
Bring the mass to a boil and completely dissolve the sugar, stirring it with a whisk.
Boil the liquid mass until it becomes thick with a pronounced caramel flavor.
Do not burn sugar, this process should take you no more 10 minutes. Your caramel at this point should be a dark amber color with a golden hue.
Through 10 minutes insert a pastry thermometer into the fragrant mass when its arrow rises up to 350 degrees Pour cream into saucepan and add corn syrup. While adding these ingredients, constantly stir the liquid mass with a whisk.
Continuing to whisk the caramel intensively with a whisk, boil it for more 10 - 12 minutes, the mass will boil like crazy, but do not worry, it should be so, the main thing is not to stop whipping it.
Now the final touch, add liquid vanilla extract to the caramel, continuing to beat the liquid with a whisk, boil it again 3 - 4 minutes, let the vanilla dissolve its aroma, then remove the saucepan from the stove.
Let the caramel brew 3 - 4 minutes, no more, otherwise it will thicken, and you will not be able to pour it on the cake.

Step 4: Bring the caramel cake to full readiness.

Place a tray under the grate on which the sweet cake crust stands. Then pour hot icing onto the surface of the cake, distributing it evenly over the entire surface with a knife.
Let the icing drip off the cake, random chaotic streaks will look just magical.
Then leave your cake like this for 30 minutes, during this time, the glaze will become richer, thicker, and its surface will be smooth and slightly shiny. While the icing is cooling, it's time to brew fresh tea. Place the cake on a tray just before serving.
If you have extra glaze left, put it in a clean, dry jar, close tightly with a lid and refrigerate. This magnificent sweet mass goes well not only with a cake, but also with fresh bread, donuts and buns.

Step 5: serve caramel cake.

Caramel cake is served at room temperature. After its preparation, the cake is allowed to brew and slightly soaked in glaze. How to decorate this mind-blowing delicious dessert depends only on your desire and imagination. As an addition to this cake, whipped cream, thick sour cream, whipped with sugar, chocolate syrup or ice cream scoops are ideal. It is best to savor this yummy with fresh tea, a cup of coffee, liquid yogurt, fresh milk or fruit juices. Delicate dessert will bring you a lot of pleasure, cook and enjoy! Enjoy your meal!

- - Instead of liquid vanilla extract, you can use either 10 grams of regular vanillin, or 30 grams of vanilla sugar.

- - To make caramel, be sure to purchase heavy cream, otherwise it may not thicken. If your caramel still seems too runny, rehabilitate it by adding sugar and reboiling for 10 minutes.

- - You can cut the cake lengthwise into 2 parts and layer it with caramel twice, which will significantly soften ready dough and make your cooking masterpiece even softer, richer, sweeter and of course tastier.

- - When making caramel, you can use dark brown instead of regular sugar, it will give your caramel a darker rich color and a denser consistency.

Caramel cake is a range of confectionery options using a thick sugar mass as a layering cream or topping. It is easy to prepare, easily changes its texture, has a golden color, creamy taste, goes well with berries and fruits, so desserts are always varied and elegant.

How to bake caramel cake?

Cake caramel can subtly emphasize the taste of any confectionery. It is obtained from processed sugar mixed with cream and butter. The mass has a creamy taste, thick texture, so it is combined with sour cream and curd creams for layering biscuit cakes, and in an independent form - for topping.

1. To caramel cream purchased for the cake bright taste, the melted sugar should turn brown, otherwise its taste and consistency will change.
2. The finished caramel icing for the cake should stand for a couple of hours in the refrigerator; when applying the chilled mass, its layer will be denser.

Caramel Girl Cake Recipe

Cake "Caramel Girl" refers to layer cakes consisting of thin cakes soaked in cream. The peculiarity of this product is that boiled condensed milk added to the dough gives it a caramel taste. Due to its amount, the dough turns out to be very liquid, therefore it is distributed with a spoon and baked exclusively on parchment.

Ingredients:

• egg - 2 pcs.;
• flour - 250 g;
• boiled condensed milk - 380 g;
• baking powder - 10 g;
• custard - 500 g.

Cooking

1. Whisk the condensed milk, eggs, flour and baking powder.
2. Spread the dough on the parchment and bake the cakes
3. Brush with cream and assemble the caramel cake.

Cake with pear and caramel is an autumn treat. At this time of the year, pears are as juicy as possible, appetizing and have a honey taste, so they are used both in dough and in decor. In this recipe, caramel is added to curd cream, thanks to which it acquires an unobtrusive sweetness and a golden hue, which harmoniously combines with pears.

Ingredients:

• sugar - 550 g;
• flour - 180 g;
• baking powder - 10 g;
• milk - 50 ml;
• oil - 70 g;
• egg - 4 pcs.;
• pear - 2 pcs.;
• honey - 20 g;
• mascarpone - 550 g;
• cream - 350 ml.

Cooking

1. Beat eggs, 150 g sugar, pear, butter, milk, honey, flour and baking powder.
2. Bake 2 biscuits and cut in half.
3. Melt 200 g of sugar and mix it with 100 ml of cream.
4. Beat the mascarpone with 200 g of sugar and 250 ml of cream and add the caramel.
5. Lubricate the caramel cake with cream.

Carrot Caramel Cake - the perfect treat. Thanks to the juicy and sweet root crop, the biscuit is moist, sweetish and goes well with cheese cream and caramel icing. In this case, the sugar is brought to a red-brown color on fire, so the caramel has a bitter taste and a light burnt aroma.

Ingredients:

• grated carrots - 550 g;
• sugar - 900 g;
• egg - 3 pcs.;
• flour - 240 g;
• baking powder - 5 g;
• cream - 300 ml;
• oil - 400 g;
• cream cheese - 1 kg.

Cooking

1. Beat eggs, 400 g sugar, carrots, flour and baking powder.
2. Bake the cake and cut it into 3 parts.
3. Warm up 400 g of sugar and combine with cream and 200 g of butter.
4. Lubricate the middle cake with caramel, and the rest with a cream of 200 g butter, cheese and 150 g sugar.
5. Cover with caramel icing.

Chocolate cake with caramel and nuts is a gourmet treat. This is an interesting combination of chocolate-nut biscuit with a salted caramel layer. Salt enhances the sweetness and allows you to fully experience the richness of taste and richness of the product. Hot caramel leaves pores in the biscuit and makes it even softer and more airy.

Ingredients:

• oil - 380 g;
• sugar - 580 g;
• cocoa - 130 g;
• powdered sugar - 150 g;
• chocolate chips - 200 g;
• nuts - 150 g;
• egg - 4 pcs.;
• flour - 150 g;
• cream - 175 ml;
• salt.

Cooking

1. Combine 220 g butter, 400 g sugar, 75 cocoa, eggs, flour, 170 g chips and 100 g nuts.
2. Bake the cake at 180 degrees for 35 minutes.
3. Cook caramel from 100 g of sugar, 125 ml of cream, 75 g of butter and salt.
4. From 85 g of butter, 55 g of cocoa, 50 ml of cream and 80 g of sugar, make a cream.
5. Soak caramel chocolate cake caramel, cream and decorate.

Banana caramel cake is very popular. From a simple and affordable fruit, it turns out moist, juicy and in moderation. sweet biscuit which is in perfect harmony with creamy taste caramel. A light layer of cream cheese does not weigh down the dessert and adds stability to the cakes, which is very important when using a thick caramel glaze.

Ingredients:

• flour - 600 g;
• sugar - 700 g;
• baking powder - 10 g;
• egg - 5 pcs.;
• banana - 1 pc.;
• oil - 270 ml;
• cream - 400 ml;
• cream cheese - 370 g;
• caramel sauce - 150 g.

Cooking

1. Mix flour, sugar, baking powder, banana, butter and eggs.
2. Bake two biscuits and cut them in half.
3. Lubricate the cakes with a cream of cream, cheese and 100 g of sugar and pour over with caramel.

Cooking caramel means making pastries tender and weightless. This frothy and airy mass of caramel, eggs, gelatin and whipped cream has a soft and porous texture, light creamy taste and goes well with berries and fruits, nut-sand and chocolate biscuit cakes.

Ingredients:

• biscuit cakes - 2 pcs.;
• water - 35 ml;
• sugar - 200 g;
• cream - 400 ml;
• gelatin - 20 g;
• egg - 3 pcs.;
• lemon juice - 10 ml;
• apple - 4 pcs.;
• oil - 25 g.

Cooking

1. Melt 50 g of sugar, add 25 g of butter and fry 2 apples.
2. Get them into shape.
3. Puree the rest with 40 g of sugar and lemon juice.
4. Warm up 10 g of swollen gelatin in mashed potatoes.
5. Add 200 ml of whipped cream.
6. Pour the mousse over the apples and cover with the biscuit.
7. From water, 100 g of sugar and 100 ml of cream, make caramel. Add eggs and 10 g of sugar and boil.
8. Combine with 10 g of swollen gelatin and 100 ml of whipped cream.
9. Pour the caramel mousse over the crust, cover with another, refrigerate and flip.

Salted Caramel Snickers Cake

After the Snickers bar drove everyone crazy, salted caramel cake doesn't sound weird. Combination with peanuts chocolate bar, in the confectionery version, it was embodied in the form of chocolate cakes layered with condensed milk, peanuts and salted caramel - one hundred percent hit on the taste of the original sweetness.

Ingredients:

• biscuit cakes - 3 pcs.;
• boiled condensed milk - 380 g;
• oil - 180 g;
• caramel sauce - 200 g;
• salt - a pinch;
• peanuts - 200 g.

Cooking

1. Add salt to the caramel sauce.
2. Beat the condensed milk with butter.
3. Flavor the cakes with condensed milk, nuts and caramel.

Those who do not want to spend time and effort baking cakes can make delicious caramel. Pancakes cook faster and have a light texture, thanks to which they can be smeared with melted butter and caramel without spending money on cream. At the same time, each time to achieve a new taste, using nuts, berries and fruits.

Ingredients:

• pancakes - 7 pcs.;
• caramel - 125 g;
• nuts - 20 g;
• oil - 60 g.

Cooking

1. Brush each pancake with butter and top with caramel.
2. Lay in a pile, decorate with nuts.

No Bake Caramel Cake

They have become very popular lately. Especially the coconut caramel cake. This is very delicate dessert, with a cake of shortbread biscuits and soft caramel mousse with the taste and aroma of coconut. It is very easy to prepare, within which you only need to cook the mousse and, putting it on the cake, leave the cake for a couple of hours in the refrigerator.

Ingredients:

• cookies - 200 g;
• oil - 130 g;
• coffee - 80 ml;
• cream - 700 ml;
• sugar - 140 g;
• white chocolate - 150 g;
• coconut flakes - 60 g.

Cooking

1. Rub the biscuits with 30 g of butter and coffee.
2. Form a crust.
3. Mix the melted sugar with 100 ml of cream, butter and chocolate.
4. Cool, beat with shavings and 600 ml of cream, pour over the cake and refrigerate.

Honey cake with caramel is a modernized version of the popular honey cake. The peculiarity of this variation is caramel, which is part of the dough, due to which it becomes very elastic, bakes quickly, and the cakes acquire an amber color and a rich honey-caramel taste, which is enhanced by cream and boiled condensed milk.

Step-by-step recipes for caramel cake with biscuit, nuts, mascarpone, in a slow cooker

2018-08-22 Marina Vykhodtseva

Grade
prescription

2691

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

16 gr.

carbohydrates

37 gr.

326 kcal.

Option 1: Classic Hazelnut Caramel Cake Recipe

A variant of the amazing caramel and hazelnut cake inspired by the popular Snickers bar. It requires a lot of ingredients and time, but as a result we get a chic dessert for any holiday. If you want to do something easier, then below you can look for other recipes for caramel cakes.

Ingredients

• 200 g of boiling water;
• 6 spoons of cocoa;
• 300 g of peanuts;
• 400 g of sugar;
• 300 ml of milk;
• 250 ml cream 30%;
• 200 g milk chocolate;
• 400 g flour;
• 2 eggs;
• 5 tsp baking powder;
• 50 ml of oil;
• 300 g cream cheese;
• 80 g of powdered sugar.

For caramel:

• 100 ml cream 33%;
• 140 g of sugar;
• 60 g of oil;
• 1 g salt.

Step by Step Recipe for Classic Caramel Cake

For this cake, a biscuit "Chocolate on boiling water" is used. It rises very well, it turns out lush and large, but at the same time it is prepared from enough simple ingredients. It is important to choose a good cocoa powder so that the cake has a pronounced taste of chocolate. We mix the ripper and sugar, we introduce flour with cocoa.

Combine milk with vegetable oil and eggs, there are not many of them in this recipe, shake with a whisk, a mixer is not needed for kneading. We fall asleep here flour with cocoa and other dry ingredients. We stir it all a little, pour boiling water. We send the dough brought to uniformity into a mold, bake for 40 minutes at 180 degrees.

Peanuts are roasted and peeled, sometimes sprinkled with fine salt. Let's make the caramel right away. To do this, pour the sugar into the pan and begin to melt. As soon as it has a brownish tint, add a piece of butter, and then, when it dissolves, pour hot cream. Mix thoroughly. Add a pinch of salt to the caramel.

We make a simple cream with cream cheese. Whip it up with powdered sugar and add 50 ml of heavy cream.

We collect the cake: cut the biscuit chocolate cake into three parts, pour the first cake with a thin layer of caramel, sprinkle with 2/3 of the peanuts. We cover with the second cake, pour over the rest of the caramel and cover with cream. Place the third layer of chocolate on top.

Combine butter and milk chocolate, melt, get ganache. We cover the cake with the prepared mass, sprinkle with the remaining peanuts. You can draw a pattern. We send for 7 hours in the refrigerator.

If there is no desire to cook a biscuit with boiling water, then we use any other cakes for the cake. chocolate cakes You can even buy them in the store. This will speed up the cooking process, but may affect the taste.

Option 2: Quick Caramel Biscuit Cake Recipe

For this cake, you can take any vanilla biscuit. Shop-bought cakes will do. A special feature of the recipe is the amazing caramel cream with cream. If you want to make a big cake, then we increase the number of all ingredients by one and a half or two times.

Ingredients

• 400 ml cream 33%;
• 290 g sugar;
• 450 g of biscuit;
• 250 g butter.

How to quickly make caramel cake

Pour sugar into a small saucepan, add a teaspoon of water and put on fire. Let's start melting it down. Very soon it will darken and the aroma of caramel will appear. Watch closely, don't let it burn.

We heat the cream, you can do this in microwave oven. Pour into melted sugar in a thin stream and stir quickly. Warm up for a few seconds, remove from heat. Cool down. Beat the butter and combine with a fragrant caramel base.

We coat the biscuit cakes with the prepared cream, they can also decorate the cake. We put in the refrigerator for three hours.

If the biscuit cakes are dryish or not tasty enough, then it is recommended to soak them. For this we use sweet tea or any syrup. Even better, take diluted honey, which goes amazingly with caramel cream.

Option 3: Caramel Cake (biscuit recipe)

The recipe is quite simple, but it does not affect the taste. At the output, we get a stunningly tender and light caramel cake, which, if desired, can be supplemented with roasted peanuts. It is advisable to prepare a biscuit the day before or at least 8 hours in advance so that it has time to rest well.

Ingredients

• 550 g cream;
• 150 g of powdered sugar;
• 260 g sugar;
• 8 g baking powder;
• 4 eggs;
• a glass of flour;
• 50 g butter.

How to cook

We make cakes. For the biscuit, break the eggs into a bowl and beat at the highest speed of the mixer, with the second hand, add sugar little by little. We should have 160 grams. Add flour and baking powder, stir. Pour the dough into a mold, put in the oven. Bake the caramel cake biscuit for 30 minutes, then check. The temperature is 170 degrees.

Cooking caramel syrup for cream. Pour out the rest granulated sugar(this is 100 grams) into a saucepan, melt until brown, add butter, remove from heat and stir well, then pour in the cream.

Let's start cooking right away butter cream. Pour 500 ml of chilled heavy cream into a bowl, beat until foamy, add the powder, and then the caramel syrup. If it thickens, then you can warm it up a little. Whip the cream for the last time only until smooth, no more is needed.

Chilled biscuit cut into cakes, the more the better. We coat with caramel cake, send it to the refrigerator for five hours.

Here is the recipe for a biscuit with the addition of baking powder. It provides splendor to pastries. But if desired, we prepare the cakes in the standard way with separate whipping of the yolks and proteins.

Option 4: Caramel Cake (mascarpone recipe)

For this caramel cake recipe, we will need mascarpone cream cheese. You can take analogues. Biscuit cakes with butter, quite simple, it is desirable to beat the eggs with a mixer so that the process does not drag out.

Ingredients

• 5 eggs;
• 400 g of sugar;
• 250 g mascarpone;
• 190 g butter;
• 7 g baking powder;
• 320 ml cream;
• 300 g of condensed milk;
• 150 g flour.

Step by step recipe

The basis of the cake is a biscuit, we start with it. Beat eggs until fluffy, add a glass of sugar, but not all at once. We fall asleep in the process, then we introduce flour, followed by 50 g of melted and cooled butter. We fall asleep baking powder, stir, bake in a round form of 23 cm.

We make caramel. Melt the sugar. As soon as it turns brown, add butter, and then 120 ml of cream. Stir, remove from stove, cool to room temperature. Whip the remaining cream, add condensed milk and mascarpone. Add half of the cooked caramel to the cream.

We cut the biscuit into an arbitrary number of cakes, coat with cream. On top, apply a layer of cream and pour caramel. We make thin paths, like a cobweb. If the mass is frozen, then heat it up.

You can add chopped banana slices to this cake. It will bring out the caramel and cream cheese flavors and make the cake bigger.

Option 5: Caramel Cake (Slow Cooker Recipe)

Here it is quite simple and fast option caramel cake. Recipe will need walnuts. The cream is prepared with boiled condensed milk, which is somewhat reminiscent of caramel. Cakes are baked in a slow cooker.

Ingredients

• 150 g nuts;
• 400 g boiled condensed milk;
• 6 eggs;
• 180 g butter;
• 250 g sugar;
• 100 g of finished caramel;
• 0.3 kg of white wheat flour;
• 220 g of milk;
• 10 g of ripper;
• vanilla.

How to cook

Whisk eggs with sugar. We combine milk with 80 g of butter, heat it up. Add flour and vanilla with baking powder to the eggs, stir, pour hot milk with butter.

Pour the prepared dough into a multicooker bowl. If the coating is not very reliable, then lubricate the bottom with a drop of oil. Close, cook in the "Baking" mode

Cool the cake, cut out a circle with a sharp knife, stepping back from the edge of a centimeter. We knock out the biscuit, try not to damage the bottom. You will get a kind of bowl of cake.

We chop the nuts and fry, mix with boiled condensed milk. We break the taken out biscuit into small pieces, combine with the cream. Filling the bowl with biscuit cake. Align the stuffing.

Pour the finished caramel on top of the cake, which you can buy or make according to any recipe above. We remove the dessert for three hours in the refrigerator.

If there is no slow cooker, then you can bake a cake and just in the oven, take a small form of about 21-23 cm with high sides. We use the "Baking" mode.

Sweet dessert - chocolate and caramel cake, served with a cup of coffee or tea - is the most pleasant end to any festive feast. And it is not at all necessary to buy this dessert in the store, it is quite possible to cook a delicious and elegantly decorated chocolate and caramel cake on your own at home. The main thing is that there is a desire, and everything else will follow.

In this recipe, we will describe how to bake and decorate a chocolate cake soaked in coffee with cognac and layered with the most delicate caramel cream. Even a simple description sounds very appetizing, so let's get started.

Ingredients:

Biscuit:

• 150 g of sugar;
• 100 g flour;
• 4 eggs;
• 30 g cocoa;
• 6 g baking powder.

Cream:

• 350 g cream cheese;
• 350 g boiled potatoes;
• 180 g butter.

Impregnation and decoration:

• 5 g of instant coffee;
• 5 g sugar;
• 50 g of cognac;
• 100 ml of boiling water;
• 100 g dark chocolate.

How to make Chocolate Caramel Cake:

1. In order not to be distracted in the future, immediately mix flour, cocoa, baking powder together and sift the resulting dry mass a couple of times. In deep (convenient for kneading biscuit dough) put sugar and eggs in a cup. Beat the mass for at least 10 minutes, until clear relief waves from the whisk begin to appear on the surface. The biscuit mass should turn out to be airy and fairly dense in structure.

2. Then we take a spatula and begin to pour the sifted mixture into the airy biscuit mass in small parts. Mix gently, but thoroughly, so that no dry ingredients remain in the folds of the dough.

3. We transfer chocolate dough in the form. Be sure to level the surface with a spatula so that the biscuit is even, and put in the oven. It should be noted that by this moment both the oven and the form must be prepared: the oven must be heated to 170 degrees, and the form (20-21 cm) must be covered with parchment along the bottom.

4. Bake a biscuit for about 35-40 minutes. The first 20 minutes, opening the door and looking inside the oven is strictly prohibited. We check the readiness of the biscuit cake with a wooden skewer.

We take out of the form after complete cooling. Next, cut the biscuit into three layers.

5. Soft butter (it should soften exactly when room temperature) place in a deep cup and beat vigorously until a lush mass of light color is formed. Only then do we begin to introduce the boiled spoon by spoon, continuing the process of whipping.

6. We get a lush mass of caramel color.

7. And already in this mass we begin in small portions add chilled cream cheese.

8. We get a lush and dense creamy caramel cream.

9. For impregnation, brew coffee with sugar in boiling water, and after cooling, pour in cognac. This fragrant coffee impregnation moisten the first cake.

10. Put a part of the cream on the soaked biscuit, level it.

11. Then we lay the second cake in the same way, and then the third.

12. Leave a little cream to decorate the cake, and distribute the rest of the mass on the sides and top. We try to level the side surface as much as possible. Aligned cake is placed to fix the form for half an hour in the refrigerator.

13. The easiest way to decorate is to sprinkle the cake with grated chocolate. But we offer a more elegant option. Melt half of the chocolate and make side drips. Grate the second half and fill the top of the cake, leaving the edges empty. And then we plant cream rosettes along these edges.

14. Chocolate and caramel cake according to this recipe is incredibly tender. Its saturated chocolate taste with notes of coffee, cognac and caramel will not leave anyone indifferent.