Caramel cake

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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

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.

 

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.

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Caramel cake