Great cake with a classic mix of vanilla and creamy caramel will be a real decoration for your birthday or any other holiday. The basis of the filling of the cake is custard, into which caramel is interfered. Layered them two vanilla cakes, and cover the whole cake with butter. On top of the cake make glaze is a decorative border, inside of which a thick a layer of cream with a lot of delicious caramel. Put cake in the refrigerator to freeze the icing and caramel cream, and serve. This delicious handsome man will win your hearts гостей. 
Time: 2hour. 40 min Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cakes
- 3/4 Art. butter, room temperature
- 1 and 1/3 Art. Sahara
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- 2.5 tbsp. flour for baking
- 1.5 tsp baking powder
- 0.5 tsp soda
- 1/4 tsp salt
- 1 tbsp. yogurt at room temperature
Caramel Custard
- 3 tbsp. l water
- 1 tbsp. + 3 tbsp. l Sahara
- 1 tbsp. l white corn syrup
- 1 tbsp. whipping cream
- 1 tbsp. whole milk
- Half Vanilla Pod
- 3 large egg yolks
- 2 tbsp. l corn starch
- 2 tbsp. l (30 gr.) Butter, cut into pieces
Icing and cake assembly
- 3/4 Art. butter at room temperature
- 4-6 Art. powdered sugar
- 6 tbsp. l whole milk
- 1.5 tsp vanilla extract
Recipes with similar ingredients: premium flour, eggs, yogurt, milk, cream, vanilla pod, icing sugar, starch, corn syrup, caramel
Recipe preparation:
- Prepare the patissiere cream. Put the seeds from the milk. vanilla pod or vanilla paste and heat a little bit bringing to a boil. In a separate bowl, beat the egg yolks, sugar and starch. Prepare a bowl of butter by placing above it sieve. Gradually whisk the hot milk into the egg mixture with a whisk, and then put everything back in the pan. Constantly stir the cream whisk (from time to time moving to the shoulder blade to get into corners) over medium heat until thickened and glossy, about 2 minutes. Immediately pour the mixture through a sieve, if necessary pushing it with a whisk and mix with butter. Put a piece of cling film directly to the surface of the custard cream, cool to room temperature, and then put in refrigerator until ready to use.
- Preheat the oven to 175 ° C. Oil 2 cake tins 20 cm in diameter. Cover the bottom of each shape with parchment paper and sprinkle flour on the walls of the molds, brushing off the excess.
- Bake cakes using manual or stationary mixer with a spatula, beat butter and sugar until lush mass, then add one egg at a time, whisking thoroughly after each addition. Stir in the vanilla. In a separate bowl sift flour, baking powder, soda and salt. Add the flour mixture to butter, alternating it with yogurt, starting and ending with flour and mixing well after each addition.
- Lay out the dough evenly in 2 shapes. Bake cakes in for 25-35 minutes or until the tester inserted in the center of the cake will come out clean. Cool the cakes for 20 minutes in the molds, then carefully lay them out so that they cool completely on the wire rack.
- Make caramel cream. In a medium-sized saucepan Bring water, sugar and corn syrup to a full boil. Cook without covering and stirring occasionally, lubricating the walls of the pan with water until the syrup becomes a light amber color. Slowly stir in the cream (do not burn with steam) until homogeneous mass, and cool the caramel to room temperature. Mix 1/3 tbsp. caramel custard with patissiere and refrigerate until ready to assemble.
- Make a creamy glaze. Using manual or stationary mixer with a spatula nozzle whip the butter to lush mass. Add 2 tbsp. icing sugar and start whipping at low speed to intervene and then increase the speed mixer to maximum to whip the glaze into a lush mass. Intervene milk and vanilla. Add the remaining 2 tbsp. powdered sugar and beat, gradually adding more, up to 6 tbsp., until it turns out lush glaze of pasty consistency (amount of sugar powder will depend on the softness of the butter with which you started to work).
- Collect the cake. Put the first cake on a plate or dish. Fill a pastry bag with a simple tip of about 1 tbsp. glaze and squeeze the ring along the edge of the cake (this will prevent leakage of cream). Put half the caramel cream in the center cake and evenly distribute it. Put the second cake on top and spread a thin layer of glaze on top and sides of the cake.
- Refrigerate for 20 minutes (so you glaze crumbs). Now completely cover the top and sides of the cake with glaze and line it. Using a pastry bag with any nozzle to your taste, drop the icing along the edge of the upper cake. Stir the remaining caramel sauce into the remaining half caramel custard and spread it on top of the cake. Refrigerate until ready to serve. Cake can bake a day earlier and store in the refrigerator until served.
