Delicate and airy sponge cake goes wonderfully with caramel. But to highlight the overly sweet taste, I recommend using a cream cheese cream. However, you can always experiment. Whipped cream, lemon curd, or custard are great.
Purpose: At the festive table
Main Ingredient: Dough / Sponge Pastry / Caramel
Dish: Baking / Cakes / Sweet
- Egg - 3 Pieces (dough)
- Sugar - 80 Grams (dough)
- Vanilla sugar - 10 grams (dough)
- Flour - 90 Grams (dough)
- Cream cheese - 200 grams (cream)
- Sugar - 100 Grams (caramel)
- Butter - 50 grams (caramel)
- Cream - 50 Milliliters (caramel)
How to make "Cake with Caramel Sauce"
Prepare the ingredients you will need to make the caramel sauce cake.
First, turn on the oven so that it warms up to 180 degrees. To make a sponge cake, beat eggs with sugar and vanilla sugar until fluffy.
Add the sifted flour in small portions.
Pour the finished dough into a mold and send to the oven.
In parallel, you can do the sauce. To do this, add sugar to a saucepan or deep-bottomed saucepan and put on fire.
Melt the sugar. I keep it on fire a little longer to get a more intense flavor. Add butter to melted sugar.
Remove the caramel from heat and pour in the cream. Mix everything well.
That's all, the caramel sauce is ready.
Add about half the cooled sauce to the cream cheese and beat thoroughly. This will be the cream for our cake.
Cool the finished biscuit (check readiness with a match or skewer, the time depends on the chosen form) cool for 5 minutes in the form, and then on the wire rack.
Cut it neatly in half into two cakes.
Spread with cream.
Cover with a second cake layer.
Grease the second cake with the remaining cream and garnish with caramel sauce on top.
After a couple of hours, you can try. Enjoy your tea!