CARAMEL LAYER CAKE

aprilie 01, 2017


I love caramel and this caramel layer cake is one of my favorites. It’s absolutely delicious and easy to make, although you have to work a little to roll the sheets. After the first sheet you’ll see that it becomes easier :)
The most difficult part of this recipe is that you have to refrigerate the cake at least 6 hours or over night. This means that you can’t enjoy this gorgeous cake right after the preparation, you have to wait :)

Ingredients for caramel layer cake (for a 27/35 baking tray):


For sheets:
- 2 eggs
- 100ml milk
- 100ml vegetable oil
- 9 tablespoons sugar
- 500-550gr all purpose flour
- 1 teaspoon baking ammonia (ammonium carbonate)
- 1 teaspoon lemon juice (or vinegar)
- a pinch of salt
For the caramel cream:
- 1L milk
- 2 eggs
- 200gr butter (soft)
- 6 tablespoons flour
- 250gr sugar
Ground nuts, grated chocolate to sprinkle over the cake

How to make caramel layer cake


How to make the sheets
Place in a large bowl 2 eggs, 9 tablespoons sugar, a pinch of salt, 100ml milk and 100ml vegetable oil and mix until combined.
Place 1 teaspoon baking ammonia (ammonium carbonate) in a small bowl and over it pour 1 teaspoon lemon juice (or vinegar). It will make bubbles :)
Pour this ammonia mixture over the other ingredients and mix until incorporated.
Add flour, gradually, and mix to incorporate. When the dough becomes too thick to mix, start kneading the dough until the whole flour is incorporated. You must obtain a smooth dough, which doesn’t stick to your hand. If the dough is too sticky, you can add more flour (up to 550gr in total)
Cover the dough with plastic wrap and let it rest for 20-30 minutes.
Meanwhile, place the baking tray onto a sheet of parchment paper and draw its shape. Make four pieces. It will help you to roll the dough.
Divide the dough into 4 equal pieces.
Place 1 piece of dough onto a sheet of parchment paper with the baking tray shape drawn on it. Using a roller, roll the dough as thin as possible, following the drawing. Sprinkle some flour as many times as you see that the dough becomes sticky. You should obtain a 27/35cm rectangular sheet.
Prick the dough with a fork, not here and there, everywhere. Otherwise it will make lumpy in the oven.
Now take the parchment paper with the cake sheet on it and place it on the backside of the baking tray. It’s very fragile after baking and it will be easier to remove it from the baking tray.
Repeat with the remaining 3 pieces of dough.
Bake at 180ºC for 7-8 minutes or until the cake sheet changes color around the edges.
How to make the caramel cream
Warm half of the milk until hot. Set aside.
Use a pan to heat the sugar over medium heat. Stir constantly. Cook until sugar melts into a thick, amber-colored liquid.
Remove from heat and pour the hot milk, carefully, because it makes bubbles.
Bring back to a boil and cook until the sugar is completely dissolved. Set aside.
Place the 2 eggs and 5-6 tablespoons of cold milk in a heatproof pan and mix. Add the flour, gradually, and mix until incorporated. Add the rest of cold milk and mix.
Pour this mixture over the caramel (melted sugar + milk) and stir.
Place the pan on medium heat and cook, stirring continuously, until thickens and starts to make bubbles. Set aside and allow to cool.
When the caramel cream achieves the room temperature add the soft butter, diced, and mix until incorporated.
How to assemble the caramel layer cake
Line the baking tray (the same used to bake the sheets) with plastic wrap. Place 1 cake sheet into the tray and cover with 1/4 of cream.
Continue with the rest of the cake sheets and the rest of the cream. The last layer is cream.
Sprinkle ground nuts or grated chocolate over the cake and cover with plastic wrap.
Place a chopping board over the cake and place something heavy on top (a pack of rice, a bottle of milk) to press the cake.
Refrigerate for at least 6 hours or over night.
Cut into pieces and serve.
Enjoy!

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