Home Recipes Caramel passion – ideal for coffee and to improve your mood

Caramel passion – ideal for coffee and to improve your mood

Caramel passion is a great dessert for afternoon coffee. Don’t wait for anything and start preparing before it’s too late, every novice cook and chef can do it! Whether you enjoy your afternoon coffee alone or invite friends over, everyone will appreciate the sweet spot in this tasty dessert.

Source: fajerki.pl

Caramel passion

What we will need:

Ingredients for the caramel sponge:

  • for caramel: 1/3 cup sugar + 1/3 cup water
  • 3 eggs
  • 0.5 cup sugar
  • 3/4 cup flour
  • 1 teaspoon baking powder

Ingredients for a traditional sponge cake:

  • 5 eggs
  • 1 cup sugar
  • 1.5 cup flour
  • 5 tablespoons oil
  • 1 teaspoon vinegar
  • 1 teaspoon baking powder

Ingredients of the cream:

  • 500 ml cold cream 36%
  • 150 g mascarpone cheese
  • 2 tablespoons icing sugar
  • 1 vanilla sugar
  • 2 fixing creams

In addition:

  • 1 tin of caramel mass
  • spoonful of cocoa

How we will proceed:

1. First, prepare the caramel – put 1/3 cup sugar in a dry pan and heat until melted. Stir occasionally while the caramel is melting and never touch the caramel (it’s terribly bitter and bites). When the sugar has melted to a brown caramel the consistency of honey, add 1/3 cup of water and stir to combine the caramel and water well.

2. Remove the pan from the heat. It will probably curdle due to the temperature difference, but will dissolve quietly as you stir and cool. If necessary, you can gently warm the caramel for a while and stir. Allow the caramel to cool.

3. Separate the egg whites from the yolks. Beat the egg whites into stiff snow. Then add the sugar and continue whisking. Finally, add the egg yolks and continue beating. Sift the flour and baking powder into the fluffy mixture. Mix gently. Then add the cooled caramel and mix again gently to prevent the dough from curdling.

4. Pour the batter into a 26 cm diameter mould greased with margarine and dusted with breadcrumbs. or a rectangular plate of similar dimensions.

5. Bake for about 25 minutes in an oven preheated to 180 °C.

6. Prepare a traditional sponge cake by mixing the ingredients as for a caramel sponge, adding oil and vinegar instead of caramel. Bake in a preheated oven at 180 degrees for 45 minutes.

7. After removing from the oven, cool the dough and cut crosswise in two.

8. Prepare the cream – whip the cream until stiff, add the icing sugar, vanilla sugar, mascarpone and stiffen the cream.

9. Place the first light cake in the tin, cover with the caramel mixture (preheated – it will spread better) and cover with the caramel top.

10. Spread 1/2 of the buttercream on top of the caramel sponge and cover with the light sponge. Divide the remaining cream in half and add the cocoa to one half. Using a pastry brush, alternately press out rolls – sometimes white, then dark.

11. You can eat the cake right away – it’s soft and delicious, or you can put it in the fridge for a few hours – that’s when it tastes best.

Good taste!