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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.
Need help?
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.
Buy our Moulds
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Zila I Love Cake Bundle Package $67,11 (excl. VAT: $67,11)
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Zila I Love Cake Mould $40,16 (excl. VAT: $40,16)
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Tarant - separating agent spray $7,81 (excl. VAT: $7,81)
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Stainless Steel Sheet - small 25x25 $8,41 (excl. VAT: $8,41)
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Stainless Steel Sheet - medium 20x40 $11,41 (excl. VAT: $11,41)
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