Here's my own recipe, based on a dozen old-fashioned ones given me by my friends over the years. This is my favorite caramel cake. It has a sturdy texture to the cake itself, almost a sponge-cake texture, and the frosting is rich and thick.
CARAMEL CAKE WITH CARAMELIZED
FROSTING
1 packet sponge mix / 1 bungkus
kek span mix
8 eggs / 8 biji telur
175 ml water / 175 ml air
175 ml corn oil /175 minyak jagung
1 cup caramel / 1 cawan caramel
CARAMEL SYRUP
300 g brown sugar/ 200 g gula perang
300 g fresh milk / 300 g susu segar
45 g butter / 45 g mentega
150 g fresh milk / 150 susu segar
Shimmer sugar till thick (soft ball stage) remove from heat and add in 150 g fresh milk
combine well./ Masak gula sehinnga perak dan seperti soft ball stage. Angkat
dari api kacau2 dan masukkan 150 g susu segar
PEANUT BUTTER FROSTING
230 g peanut butter / 230 g peanut butter
180 g cream cheese / 180 g cream cheese
100 g butter / 100 g mentega
60 g icing sugar / 60 g ising sugar
400 g whipped cream / 400 g krim putar
- whisk till soft peak
Whisk ingredient A till soft and fluffy then add in the whipped cream
Note: Caramelized butter frosting will keep in fridge for up to a
month.
To smooth out from cold, microwave a bit, then mix with paddle
attachment until smooth and light
To assemble the Cake
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