Salted Caramel Cake

8 servings

240 minutes

Salted caramel cake is an exquisite dessert that combines the tenderness of sponge cake, the creaminess of frosting, and the rich flavor of caramel with a savory salty note. This cake is a modern interpretation of classic caramel treats, where sweetness balances with a light saltiness that adds depth to the flavor. The almond-based sponge layer makes the texture particularly airy and delicate, while the cream cheese and sour cream frosting gives it a slight tang and creaminess. Salted caramel is the main decoration of the dessert, enveloping the cake in a smooth glaze for an impressive finishing touch. Perfect for special occasions, it will pleasantly surprise gourmets who appreciate unusual flavor combinations.

Energy value per serving

• Calories: 906.4
• Proteins: 11.9g
• Fats: 49.5g
• Carbohydrates: 105.8g

Ingredients

• Sugar: 430 g
• Salt: 1 tsp
• Wheat flour: 150 g
• Chicken egg: 3 pc
• Ground almonds: 150 g
• Baking powder: 7 g
• Cream 33%: 300 ml
• Butter: 65 g
• Sour cream 30%: 250 g
• Cottage cheese: 300 g
• Powdered sugar: 250 g

Cooking steps

1. Whisk the eggs with sugar until stiff peaks form.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 430 g
   • Ground almonds: 150 g
   • Baking powder: 7 g
   • Salt: 1 teaspoon

2. Mix the flour with the baking powder and salt. Add to the egg mixture.

   Required ingredients:

   • Wheat flour: 150 g
   • Baking powder: 7 g
   • Salt: 1 teaspoon

3. Divide the prepared dough into three equal parts.

4. Bake each layer separately in a preheated oven at 190°C for 12-15 minutes.

5. Divide 300 g of sugar into 6 parts.

   Required ingredients:

   • Sugar: 430 g
   • Cream 33%: 300 ml
   • Butter: 65 g
   • Salt: 1 teaspoon

6. In a small thick-bottomed pot, pour the first batch of sugar and melt it to an amber color. Add the second batch of sugar and melt again. Repeat this 4 more times until all the sugar is melted.

7. Place the cream in a pot over heat and warm it almost to boiling.

8. Caramelize the sugar to a deep amber color. Then remove from heat and add 65 g of butter and salt. Stir.

   Required ingredients:

   • Butter: 65 g
   • Salt: 1 teaspoon

9. Add hot cream gradually in several stages, stirring well each time. Place the pot back on the heat and heat until the mixture reaches 108°C.

   Required ingredients:

   • Cream 33%: 300 ml

10. Pour the caramel into a deep dish, cover it with film so that it touches the caramel, and place it in the refrigerator for a day.

11. Cream: mix sour cream, cream cheese, and powdered sugar into a homogeneous mass.

    Required ingredients:

    • Sour cream 30%: 250 g
    • Cottage cheese: 300 g
    • Powdered sugar: 250 g

12. Assemble the cake in this order: sponge, cream, a bit of caramel. Three such layers.

13. Pour caramel over the finished cake. It can be decorated with nuts to taste.

    Required ingredients:

    • Salt: 1 teaspoon