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.
1
Whisk the eggs with sugar until stiff peaks form.
- Chicken egg: 3 pieces
- Sugar: 430 g
- Ground almonds: 150 g
- Baking powder (raising agent): 7 g
- Salt: 1 teaspoon
2
Mix the flour with the baking powder and salt. Add to the egg mixture.
- Wheat flour: 150 g
- Baking powder (raising agent): 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.
- Sugar: 430 g
- Whipping 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.
- 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.
- Whipping 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.
- Sour cream (30%): 250 g
- Cream cheese (curd cheese spread): 300 g
- Icing 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.
- Salt: 1 teaspoon
