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Caramel cream cake

Caramel cream cake

Wheat:

Preheat the oven to 160ºC.

We dry the dry ingredients: flour, sugar, cocoa, baking powder and baking soda and put them all in a bowl.

Mix with a fork so that they mix well with each other.

Liquid ingredients plus eggs, put them in another bowl, then pour them over the dried ones and mix very well until incorporated.

Wallpaper a cake tray with baking paper and pour half of the composition.

Put the tray in the oven and bake for about 35-40 minutes, until it passes the toothpick test.

Do the same with the second countertop.

They are easily removed from the molds, after they have cooled.

IT'S OBLIGATORY to bake 2 countertops, not one because it is very difficult to cut !!!

Caramel cream:

We pour 100 ml of liquid cream, and we put the rest in a bowl and mix it very well.

Melt the chocolate with the whipped cream, over low heat, then let it cool a bit and mix it with the whipped cream.

Put the caramel cream in the fridge overnight.

Assembly:

Before we start assembling the cake, we keep some of the cream for garnishing.

In a tray with removable walls we put the first cake top, pour the caramel cream and cover with the second top.

Put the cake in the fridge for at least 2 hours, then decorate it.

Coat the cake in a thin layer of cream then decorate the edge with chocolate rolls.

Sprinkle chocolate chips on top, make some whipped cream, place a candy on one word, a chocolate-wrapped hazelnut on another and so on until we finish.

How was the cake for my parents' birthday, I made fondant a heart and 2 wedding rings ... it was not the most beautiful cake but it had a divine taste !!