Caramel cake

Description

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

List of All Ingredients

SUMMARY

Ingredient	8-slice	12-slice	16-slice	25-slice	40-slice
egg white	3	4	5	3	4
yolk	8	12	15	9	12
flour	25	40	50	30	40
cocoa powder 20-22%	6	10	13	8	10
wheat starch	12	20	26	16	20
granulated sugar	240	400	530	320	400
cooking oil	12	20	26	16	20
baking powder	2	3	4	3	3
white chocolate	180	300	390	240	300
gelatine	6	10	13	8	10
water	50	90	120	70	90
whipped cream 33%	300	500	650	400	500
whipped cream	360	600	800	480	600
dark chocolate pastilles	8	12	16	25	12
brittle powder	60	100	130	80	100

Recipe

Chocolate sponge cake

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
egg white	pcs	3	4	5	3	4
yolk	pcs	3	4	5	3	4
flour	g	25	40	50	30	40
cocoa powder 20-22%	g	6	10	13	8	10
wheat starch	g	12	20	26	16	20
granulated sugar	g	30	50	65	40	50
cooking oil	g	12	20	26	16	20
baking powder	pinch	2	3	4	3	3

Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

Cream mousse

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
granulated sugar	g	30	50	65	40	50
yolk	pcs	5	8	10	6	8
white chocolate	g	180	300	390	240	300
gelatine	g	6	10	13	8	10
water	g	50	90	120	70	90
whipped cream 33%	g	300	500	650	400	500

Whip the egg yolk until white, add the melted white chocolate, then drip the sugar syrup (strong line test: approx. 125 C ).
Add the hot gelatine and mix it loosely with the whipped cream. The consistency of the cream is optimal when it is slightly soft, almost liquid. This way it easily takes the shape of the silicon mould.

Topping

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
granulated sugar	g	180	300	400	240	300
whipped cream	g	180	300	400	240	300

Caramelize the granulated sugar (’Dobos’ sugar) and boil it with hot cream.

Preparation

Use the silicone mould release spray, fill in half of the whipped cream.
Cover the silicone parts fully. Condense.
Then put on the smaller sponge sheet, spread the remaining cream on top and cover it with the larger sponge sheet.

Chill in a freezer at -18 ° C for 2 hours. After defrosting, pull off the silicone mould and cut off the rings.

Fill the holes with the pre-cooked and cooled mousse.

Decoration

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
whipped cream	g	180	300	400	240	300
dark chocolate pastilles	pcs	8	12	16	25	12
brittle powder	g	60	100	130	80	100

Cover the cake slices completely with whipped cream.
Decorate it with grillage or chocolate, use chocolate shavings at the side, if you like.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.