Cake "Caramel girl" (Russian caramel cake)
Fluffy caramel dough, airy cream and aromatic caramel sauce – all this is combined in the Russian cake "Caramel girl". Soft, creamy, delicate, airy and very caramel tastes it. It is very easy to make this delicious caramel cake yourself. Here I show you how to do it.
Servings 10
Ingredients
for the dough
- 380 g caramelized sweetened condensed milk
- 100 g butter (melted and cooled)
- 2 eggs
- 1 pinch of salt
- 10 g baking powder
- approx. 160 g flour
for the cream
- 420 g cream (cold)
- 40 g powdered sugar
for the caramel sauce
- 165 g cream
- 150 g sugar
- 30 g butter
- 1/2 tsp salt
Instructions
Preparation of the dough
- Mix caramelized sweetened condensed milk, eggs and salt to a homogeneous mass.
- Add melted and cooled butter and mix again until homogeneous.
- Mix flour and baking powder, add it to the liquid mass from the previous step and mix it into a thick dough. The dough should not be too liquid and not solid. Use a little less flour at first and add some more as needed to give the dough the right consistency. (For this, follow the tips and tricks for making the dough here at the top of the post).
- Divide the dough into two equal portions, first spread one of the portions thinly on a baking sheet lined with baking paper and bake it in a preheated oven at 180 °C for about 7 minutes. Repeat the same with the second portion of the dough and let the two cake layers cool.
- Cut off about 0.5 - 1 cm wide edges from all four sides of the two cake layers, let these edges dry in the warm, turned-off oven until they turn golden brown, and then crumble them finely.
- Cut each of the two cake layers into two squares of the same size, so that you have four cake layers.
Preparation of the cream
- Whip the cream and powdered sugar until stiff.
Preparation of the caramel sauce
- Put cream in a saucepan and heat it, but do not boil it.
- Spread sugar evenly on the bottom of a non-stick pan and heat it over medium heat until it starts to melt and brown caramel spots form on the surface, without stirring it.
- Once the sugar melts, and brown caramel flecks form on the surface, stir it gently with a wooden spoon over and over until it has completely dissolved into a light caramel-colored liquid, and remove the pan from the heat.
- Immediately add butter and stir it until it melts and the mixture becomes homogeneous.
- Now add salt and stir it briefly.
- Add the hot cream in small portions, stirring constantly until the caramel is homogeneous (a few lumps are not a problem, they will dissolve during cooking).
- Place the caramel mixture back on the stove, bring to a boil while stirring constantly, and then cook, stirring, until it reaches 108 °C, about 4 minutes.
- Remove the pan from the heat, immediately pour the caramel sauce into a clean mixing bowl and let it cool.
Preparation of the cake
- Draw stripes of the caramel sauce on all the cake layers, for example using a piping bag with a thin hole nozzle. Or you can simply sprinkle the cake layers with the caramel sauce.
- Now spread all four cake layers with the cream by spreading it on the caramel sauce and stack them on top of each other.
- Brush the edges of the cake with the cream, sprinkle the crumbs around the edges, and decorate as desired with the remaining caramel sauce. Chill the caramel cake for 2 - 3 hours or overnight.
Notes
- The specified amount of flour may vary. The dough should be thick.
- In no case add the melted butter hot to the dough.
- Use cold cream for the cream.
- Salt in the caramel sauce provides a distinct caramel flavor.
- Do not burn sugar for the caramel sauce, otherwise the sauce will taste bitter later.
- Note the detailed tips and tricks for DIY Russian caramel cake at the top of the post.