Rosa Cooking

A cake, say caramel

This is a combination inspired by that moment ... Biscuit (with modifications) from an old "parfait" cake, cream from memory (I couldn't write it down) and icing from a chocolate cake (again with modifications. Result? I only managed to take a picture of the section last piece left.Great, I love when everything is eaten.

A cake, say caramel

Preparation steps

  • For the biscuit, I put the measurements in milliliters and I actually measure with a "cup", I think most of you know what it's about, and one cup contains 50 ml. And I keep it just to measure the ingredients for cakes because most old recipes contain that measure. You can use a smaller coffee cup. First whisk the egg whites into a firm foam, lightly add the sugar, little by little and then one by one the egg yolks. Then lightly pour in the oil while mixing.
  • Now comes an important step, as this is a biscuit without a bang. Sift the flour lightly into the mixture (I do this with a small tea strainer) and LIGHTLY MIX WITH THE COOKER IN THE SAME DIRECTION each time. By no means should you do this with a mixer, give yourself patience. Add ground hazelnuts in the same way but they should not be sifted.
  • Pour the mixture into an oiled and floured cake tin (or put baking paper) and bake for 20 to 30 minutes in a preheated oven at 180 degrees and if necessary reduce to 160 C near the end. bitter if overcooked. Cool the baked biscuit, take it out of the mold, wash the mold and put the biscuit back in it.
  • For the caramel cream and sugar dissolve in the milk over low heat, stirring occasionally. During this time, soak the gelatin in water according to the instructions. Stir in the hazelnut pudding and vanilla sugar in a little milk (separate from the 0.5 liter before cooking). When the caramels are melted increase the heat and cook the pudding. When it thickens, add gelatin, mix well (at this stage, the filling is very diluted but it doesn't matter). Cool, stirring occasionally, to avoid shrimp formation.
  • When the cream is cold (not too cold, do not put it in the fridge), whip the whipping cream and add it to the cream. The consistency should be thinner to pour nicely into the mold over the biscuits. Now put the cake in the fridge to cool so that the cream is very tight.
  • For the glaze, lightly melt the cream and chocolate, finally add the margarine, remove from the heat and melt it completely. Immediately pour over the cream (pour in one end and slightly tilt the mold so that the glaze spreads nicely). Cool first at room temperature and then in the refrigerator.
  • You can decorate the cake as you wish and you don't have to because it is minimalistically effective and undecorated.
  • This is left for me to photograph for a cross section.

Tags

cake caramel cream

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