Caramel Cream Cake – Caramel is always my favourite dessert, not to mention caramel cream cake. This cake is super soft and moist. The cream and caramel insert and frosting go very together. The caramel will be thickened in the fridge and I love the way it is because it becomes a little chewy and melt after a few seconds in the mouth. I understand there is quite a number of steps for this cake, but just follow them closely you’ll get the hang of it as they aren’t very difficult to follow. Let me know your comments about this cake. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• Vanilla Genoise Cake
15cm or 6 inch pan

3 eggs
100g [½ cup] caster sugar
1 tsp vanilla extract
15g [1 tbsp] butter
15g [1 tbsp] milk
90g [¾ cup] cake flour


• Caramel Sauce

200g [1 cup] caster sugar
100g [⅓ cup + 2 tbsp] unsalted butter
120g [½ cup] whipping cream
¼ tsp salt


• Cream Frosting

480g [2 cups] whipping cream
35g [3 tbsp] powdered sugar

syrup [1 tbsp sugar + 2 tbsp hot water]


Instructions:

• Vanilla Genoise Cake
1. Preheat oven at 170°C/340°F.
2. In a mixing bowl, add eggs. Give the eggs a quick mix.
3. Add in the sugar and vanilla extract. Whisk until combined.
4. Prepare a hot water bath. Place the egg mixture bowl into the hot water.
5. With an electric mixer, mix the mixture on low speed until the temperature reaches 39-40°C. If you do not have a thermometer, after 1 minutes of mixing just feel the batter with your fingers to check if the sugar has dissolved. Remove the bowl from the water bath.
6. In a small bowl, add the milk and butter together. Place the bowl in the hot water bath so that the butter will melt while doing other step.
7. With an electric mixer, mix the egg mixture on high speed for about 5-6 minutes. The batter will become pale and the volume will be tripled.
8. Lift up the paddle, the batter will form a ribbon. The ribbon will stay and hold its shape on the batter, that means it’s good.
9. Continue to mix on low speed for another 2 minutes to release air bubbles.
10. Sift in the flour. Fold in until combined.
11. The butter will be melted by now, remove from the water bath. Drop about 2 scoops of batter into the butter mixture and mix vigorously until combined. Then drop the mixture back into the batter.
12. Fold in until combined, do not over mix.
13. Transfer the batter into a prepared 15cm or 6 inch pan, greased and lined with parchment paper.
14. Bake in preheated oven at 170°C/340°F for 25-30 minutes.
15. Let the cake cool completely.
16. Slice into 3 sheets.


• Caramel Sauce

1. In a sauce pan, add the sugar. Make sure you spread the sugar in a wide area covering the pan.
2. Cook on low medium heat. Do not touch or stir the sugar. Once you see signs of caramelisation, you can start stirring the sugar. The sugar will gradually melt and liquefy.
3. Put the heat on low. Then add in the butter. Mix until the butter is combined. This will take about 1-2 minutes.
4. As soon as the butter is combined, add in the whipping cream. Mix until combined. Put the heat a little higher to give it a boil. As it’s bubbling, the cream is well combined. The sauce is ready.
5. Transfer onto a bowl, let it cool completely in room temp. As the sauce is cooling, it will become thicker and thicker.


• Cream Frosting

1. Add the whipping cream into a large bowl.
2. Mix on medium speed until the cream is thickened.
3. Transfer half the cream into another bowl. Cover and refrigerate this cream for later use. This cream is for icing the cake.
4. For the other half, continue mixing on low speed until the cream is stiff, do not over mix. Once it’s stiff, transfer into a piping bag. This cream is for the insert. The consistency of this cream is stiff so that it’s stable for the insert.
5. Assemble the cake. Refer to the video.

6. Bring the other half of the cream from the fridge. Use a whisk to whisk so that you can control the consistency. I don’t recommend using electric mixer as the cream will get stiff very fast and will not be nice to cover the cake. Whisk until the cream is stiff but not too stiff. The consistency is smooth and soft, unlike the insert cream. The cream is ready for covering the cake.

• Assemble the cake (refer to video)


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