Caramel Cream Layer Cake

Caramel Cream Layer Cake
Caramel Cream Layer Cake might be just the dessert you are searching for. One serving contains 769 calories, 12g of protein, and 33g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have caramel crown, lemon zest, eggs, and It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Heat the oven to 325°F. Line four 12-by-17-inch rimmed baking sheets with parchment paper.
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
Make the cake: In a large bowl, using an electric mixer, beat the butter with the confectioners’ sugar and lemon zest until creamy.
Ingredients you will need
Lemon ZestLemon Zest
ButterButter
SugarSugar
Equipment you will use
Hand MixerHand Mixer
BowlBowl
3
Add the egg yolks, one at a time, beating after each addition until smooth.
Ingredients you will need
Egg YolkEgg Yolk
4
In another large bowl, using clean beaters, beat the egg whites at medium speed until slightly thickened and foamy, about 2 minutes. Gradually add the granulated sugar, and beat until the whites hold a soft peak. Using a rubber spatula, stir one-third of the beaten egg whites into the yolk mixture to lighten it. Gently fold this mixture into the remaining egg whites just until smooth. Fold in the flour.
Ingredients you will need
Granulated SugarGranulated Sugar
Egg WhitesEgg Whites
All Purpose FlourAll Purpose Flour
Egg YolkEgg Yolk
Equipment you will use
SpatulaSpatula
BowlBowl
5
Using an offset spatula, spread one-quarter of the batter in each prepared baking pan.
Ingredients you will need
SpreadSpread
Equipment you will use
Offset SpatulaOffset Spatula
Baking PanBaking Pan
6
Transfer to the oven and bake until the cake is very light brown, about 8 minutes.
Equipment you will use
OvenOven
7
Remove to racks to cool completely. Using a plate or pot lid as a guide, cut each cake into two 8-inch rounds.
Equipment you will use
PotPot
8
Make the caramel cream: In a medium saucepan, heat the sugar and water over high heat until the sugar dissolves, then cook, swirling the pan from time to time, until the caramel is dark brown and starts to bubble and smoke, 4 to 5 minutes.
Ingredients you will need
CaramelCaramel
CreamCream
SugarSugar
WaterWater
Equipment you will use
Sauce PanSauce Pan
Frying PanFrying Pan
9
Remove the pan from the heat and slowly and carefully whisk in 1 1/3 cups of the cream.
Ingredients you will need
CreamCream
Equipment you will use
WhiskWhisk
Frying PanFrying Pan
10
Pour the hot caramel into a heatproof bowl and let cool, then refrigerate overnight.
Ingredients you will need
CaramelCaramel
Equipment you will use
BowlBowl
11
In a large bowl, using an electric mixer, beat the remaining 2 cups of cream with the cold caramel until the cream holds a medium peak.
Ingredients you will need
CaramelCaramel
CreamCream
Equipment you will use
Hand MixerHand Mixer
BowlBowl
12
Line the bottom of a 9-inch springform pan with a round of parchment paper; line the sides with a long strip of parchment. Set one of the cake rounds in the prepared pan. Using an offset spatula, spread about 3/4 cup of the caramel cream on top. Set another round on top and continue layering with the remaining caramel cream and 5 of the cake rounds, finishing with a layer of cream. Refrigerate the cake until set, 1 to 1 1/2 hours, or freeze for about 30 minutes.
Ingredients you will need
CaramelCaramel
SpreadSpread
CreamCream
Equipment you will use
Baking PaperBaking Paper
Offset SpatulaOffset Spatula
Springform PanSpringform Pan
13
Make the caramel crown: Set the remaining cake round on a sheet of parchment paper. In a small saucepan, heat the sugar and water over high heat until the sugar dissolves, then cook, swirling the pan from time to time, until the caramel is golden brown, 4 to 5 minutes.
Ingredients you will need
CaramelCaramel
SugarSugar
WaterWater
Equipment you will use
Baking PaperBaking Paper
Sauce PanSauce Pan
Frying PanFrying Pan
14
Remove the pan from the heat and whisk in the butter.
Ingredients you will need
ButterButter
Equipment you will use
WhiskWhisk
Frying PanFrying Pan
15
Pour over the cake and spread evenly.
Ingredients you will need
SpreadSpread
16
Working quickly, spray a 10- to 12-inch chef’s knife with cooking spray, and cut the caramel disk into 12 wedges; spray the knife again each time you make a cut.
Ingredients you will need
Cooking SprayCooking Spray
CaramelCaramel
Equipment you will use
KnifeKnife
17
Let cool completely.
18
Remove the sides of the cake pan and discard the parchment.
Equipment you will use
Cake FormCake Form
19
Transfer the cake to a cake plate. Arrange the caramel wedges on top to make a flat round, and serve.
Ingredients you will need
CaramelCaramel
DifficultyExpert
Ready In45 m.
Servings12
Health Score4
Magazine