A good cake, sponge cake or cake always encourages the most gray days, and who does not like to notice the smell he leaves at home? Although it may seem a complicated task, the truth is that preparing a spongy and delicious cake at the same time is much easier than you think. The really difficult thing is to choose the taste that we want our cake to have, there are so many options that it is impossible to decide! In Recipesgratis.net we want to help you and, therefore, we propose to prepare this incredible candy cake. It is a different easy cake, with a sweet taste that will enchant both children and adults. Likewise, it is a perfect option to prepare birthday cakes because it is complemented with virtually any coverage, chocolate ganache, meringue, strawberry snack … Continue reading, discover the caramel cake recipe and surprise your guests!
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make caramel cake: |
| 4 tablespoons of liquid caramel 260 grams of flour for pastry 15 grams of baking powder 200 grams of sugar (1 cup) 120 grams of butter 200 milliliters of cream of milk or cream 4 eggs |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for children, |
Ingredients to make caramel cake:
1. Before getting to work with the caramel cake we review the list of ingredients and leave them all prepared. Butter must be at room temperature to work better. On the other hand, you can buy the caramel already prepared, or do it yourself following this simple liquid caramel recipe.
2. We take a bowl or any other large container, add the cream or milk cream and add the spoonfuls of caramel. If we want the home cake to remain with a more intense taste, we can add more caramel.
Trick: If you buy the caramel already done, I advise you to hot the preparation about 20 seconds to the microwave before mixing. In doing so homemade, the candy is already hot and is not necessary.
3. Once the previous ingredients have been integrated, we add the sugar and beat. We can use electric rods, a hand blender or manual rods.
4. When the sugar has been integrated, we begin to incorporate the eggs one by one. In this way, until an egg is not well mixed we do not add the following. At this point, we preheat the oven at 180 ºC, with heat up and down.
5. Then, we heat the butter so that it is founded slightly and add it to the mixture to continue with the preparation of the spongy caramel cake. As you can see in the image, it is not necessary to be completely molten, just a little so that it integrates better in the mixture.
6. To obtain a thinner mass and, therefore, a softer caramel cake, I recommend sifting the flour along with the baking powder. We have done it directly on the bowl with the preparation to save time.
7. We integrate the previous ingredients with the help of a spatula, making enveloping movements to prevent the mixture from losing body and volume. If you want, you can try the preparation and decide if you need a little more caramel.
8. We grease a mold with butter to prevent the caramel cake from stuck and pour the mixture. Likewise, I have covered the base of the mold with baking paper to remove it better. To have a reference, my mold is 20 cm in diameter.
9. Bake the caramel cake at 180 ºC for approximately 40-45 minutes. Depending on the type of oven you have, it may later be late, so I recommend you to be pending and monitor the cake. Perform the stick test to see if it is really done or not before removing it from the oven.
Trick: When there are five minutes to finish cooking, turn off the oven and leave the cake inside. This will not lose volume when you remove it.
10. Let cool the caramel cake on a rack before unmolding it. Once cold, we remove it from the mold and serve it. As you can see, it is a spongy cake with a lot of flavor. And if you dare to decorate it to make a birthday cake, we advise you to choose to fill it with dulce de leche and cover it with white chocolate fhosting. Try this easy -to -see recipe and tell me how it has been!
