Gorgeous no-bake caramel cake. Caramel cake layers Milanese caramel cake recipe
Do you hate baking because you're bad at it, or because your oven constantly lets you down? Don’t worry, right now in my kitchen I’ll tell you the secret of a great no-bake caramel cake. By the way, nowadays, no-bake pies have become especially popular, because preparing such desserts requires much less time and effort. Yes, any housewife can handle such a cake, even if you practically don’t know how to cook. Don't believe me? Then cook with us!
Ingredients:
For the crust:
- dry cookies - 200 grams;
- butter - 30 grams;
- coffee - 1 teaspoon.
For cream:
- milk - 500 milliliters;
- eggs - 2 pieces;
- starch - 2 tablespoons;
- gelatin - 20 grams;
- boiled condensed milk - 400 grams;
- vanilla - 10 grams;
- coffee - 1 teaspoon;
- cottage cheese - 180 grams.
For caramel filling:
- peanuts - 100 grams;
- milk - 100 milliliters;
- milk - 3 tablespoons;
- gelatin - 1 teaspoon;
- flour - 1 teaspoon;
- butter - 30 grams;
- sugar - a teaspoon.
Gorgeous no-bake caramel cake. Step by step recipe
Let's start by preparing the crust. For this we need any dry cookies. I used Maria cookies.
- In a food processor, grind the cookies into fine crumbs. If you don't have a food processor, you can put the cookies in a bag and crush them with a rolling pin (or a mortar in a bowl).
- Melt the butter in a water bath. Pour into the crumbs and mix.
- Now you need to brew half a cup of coffee so that it is strong. Sugar can be added to taste, or you can leave it out. When the coffee has cooled, pour it into the crumbs. Coffee can be replaced with any juice you wish.
- You should get a plasticine mass from which it is easy to sculpt.
- Prepare a plate on which to serve the cake. We put a form on it. Grease the edges of the mold with butter and begin to form a cake bottom without cookie sides.
- We put the finished cake in the refrigerator, but for now let’s get to the base.
- Pour gelatin into a bowl and pour in coffee. Stir and leave to swell and dissolve for 40 minutes.
- In a separate saucepan, beat eggs, add starch, corn or potato. Let me remind you that starch can be replaced with flour. Add a bag of vanilla there. Gradually pour in the milk, stirring constantly.
- First set the heat to above medium, and then reduce it to low. Boil, stirring, until thickened. Transfer to a cold bowl.
- Now it’s time to add boiled condensed milk: add a tablespoon at a time and beat with a mixer.
- Add cottage cheese. It is better to use paste-like cottage cheese without grains. If you use regular cottage cheese, it is better to first rub it through a sieve. Then beat with a mixer.
- We transfer the gelatin that we left into a saucepan: it needs to be heated so that it dissolves better, but does not boil. Next, pour the gelatin into the cream and mix until smooth.
- Pour the mixture onto our crust and put it in the refrigerator again: for about 1 hour.
- We take gelatin again and dissolve it in milk: in the same way as in coffee.
- Now we need a frying pan with a thick bottom. Pour flour into the pan. Place on the stove and fry a little until caramel color. When the flour changes color, add butter and sugar.
- First the sugar will start to melt and then turn brownish. Mix vigorously so that there are no lumps. It turns out like this caramel. The most important thing here is not to overexpose the sugar, otherwise it will become bitter and tasteless.
- Add the milk little by little, remembering to stir constantly. Remove from heat. Pour into a cold container to cool the caramel faster. Add the swollen gelatin and stir thoroughly.
- Add roasted peanuts to the caramel.
- We take the dough out of the refrigerator, pour caramel and peanuts over our cake. It is important that the caramel is not hot.
- Place the cake in the refrigerator to steep for three hours (or overnight). During this time, the magnificent caramel cake without baking will harden well.
- Remove from the mold and cut into the required number of pieces. You can get creative and add chocolate, fruits and berries.
In the end, we got just a real restaurant dessert: a very delicate cream inside and bright caramel with nuts on top. Delicious! I think my recipe will be useful to you on hot summer days, when you don’t really want to stand at the stove, but you always want something sweet. What could be simpler? As always, you can find step-by-step recipes for any dish on our “Very Tasty” website. Bon appetit!
A sweet dessert - chocolate-caramel cake, served with a cup of coffee or tea - is the most pleasant end to any holiday feast. And you don’t have to buy this dessert in the store; you can easily prepare a delicious and elegantly decorated chocolate-caramel cake at home. The main thing is to have the desire, and everything else will follow.
In this recipe we will describe how to bake and decorate a chocolate cake soaked in coffee and cognac and layered with the most delicate creamy caramel cream. Even a simple description sounds very appetizing, so let's get started.
Ingredients:
Biscuit:
- 150 g sugar;
- 100 g flour;
- 4 eggs;
- 30 g cocoa;
- 6 g baking powder.
Cream:
- 350 g cream cheese;
- 350 g of dumplings;
- 180 g butter.
Impregnation and decoration:
- 5 g instant coffee;
- 5 g sugar;
- 50 g cognac;
- 100 ml boiling water;
- 100 g dark chocolate.
How to make chocolate caramel cake:
1. In order not to be distracted in the future, immediately mix together flour, cocoa, baking powder and sift the resulting dry mass a couple of times. Place sugar and eggs in a deep cup (convenient for kneading biscuit dough). Beat the mass for at least 10 minutes until clear relief waves from the whisk begin to appear on the surface. The biscuit mass should be airy and fairly dense in structure.
2. Then we take a spatula and begin to pour the sifted mixture into the airy biscuit mass in small parts. Mix gently but thoroughly so that no dry ingredients remain in the folds of the dough.
3. Transfer the chocolate dough into the mold. Be sure to level the surface with a spatula so that the biscuit turns out even, and put it in the oven. It should be noted that at this moment both the oven and the mold must be prepared: the oven is heated to 170 degrees, and the mold (20-21 cm) is covered with parchment along the bottom.
4. Bake the biscuit for about 35-40 minutes. For the first 20 minutes, opening the door and looking into the inside of the oven is strictly prohibited. Check the readiness of the sponge cake with a wooden skewer.
Remove from the mold after cooling completely. Next, cut the biscuit into three layers.
5. Place soft butter (it should soften at room temperature) in a deep cup and beat vigorously until a fluffy, light-colored mass is formed. Only then do we begin to add the dumplings one spoon at a time, continuing the beating process.
6. We get a fluffy mass of caramel color.
7. And already into this mass we begin to add chilled cream cheese in small portions.
8. We get a lush and dense creamy caramel cream.
9. For impregnation, brew coffee with sugar in boiling water, and after cooling, pour in cognac. We moisten the first cake with this aromatic coffee impregnation.
10. Place some of the cream on the soaked sponge cake and smooth it out.
11. Then we lay the second cake in the same way, and then the third.
12. Leave a little cream to decorate the cake, and distribute the rest of the mixture over the sides and top. We try to level the side surface as much as possible. Place the leveled cake in the refrigerator for half an hour to secure the shape.
13. The easiest way to decorate is to sprinkle the cake with grated chocolate. But we offer a more elegant option. Melt half the chocolate and make side drips. Grind the second half and fill the top of the cake, leaving the edges empty. And then we plant cream rosettes along these edges.
14. Chocolate-caramel cake according to this recipe turns out incredibly tender. Its rich chocolate taste with notes of coffee, cognac and caramel will not leave anyone indifferent.
Step 1: prepare the cake dough.
First, preheat the oven. up to 175 - 180 degrees Celsius. Sift the required amount of wheat flour into a deep bowl through a fine sieve, add baking powder, soda, salt and mix the dry ingredients until smooth with a tablespoon. Place the required amount of soft butter and sugar in a clean deep bowl. Beat the ingredients with a mixer until smooth, turning on the device at medium speed.
After 10 minutes of intensive beating, add liquid vanilla extract and shelled chicken eggs to the sweet butter. Beat ingredients at medium speed 5 – 6 minutes.
And then add the required amount of buttermilk, that is, low-fat cream, into the total mass. Re-beat the ingredients at very low speed, giving this process 7 – 8 minutes.
Now take a bowl with the mixed dry ingredients and add the dry mixture into the liquid mixture in parts, while mixing all the ingredients of the dough at a very low speed using a mixer. 
When it becomes difficult for the electric appliance to mix the dough, remove the mixer blades from the bowl, clear them of any pieces of flour mixture and knead the dough with a wooden kitchen spatula until smooth. The finished dough should be of medium thickness, similar to very thick cream. Step 2: bake the crust.
Now decide what shape you want the cake to be. This recipe uses an aluminum non-stick baking dish 23 by 31 centimeters. Line the pan with baking paper and spread an even, thin layer of butter. Then, using a tablespoon, pour the batter into the mold, shake it a couple of times to release air bubbles and place in a preheated oven. 
Bake the crust for 35 – 40 minutes. At the end of the required time, check the readiness of the dough with a wooden skewer. Just insert its tip into the flesh of the flour product and pull it out; if there is liquid dough at the end of the skewer, put the pan back in the oven and let the cake finish until fully cooked. Well, if you followed the instructions of this recipe and did not add unnecessary ingredients, your cake will be completely ready in 35 - 40 minutes. Remove the pan from the oven, let the cake cool and then very carefully, holding the edges of the baking paper, remove your work of art from the pan. Place the cake on an iron wire rack until it cools completely, this will take at least 1 hour. After your cake has cooled, turn it upside down, very carefully, using a sharp knife, cut off the fried crust and start preparing the caramel. Step 3: prepare caramel.
Pour the required amount of sugar into a deep saucepan. 
Pour in clean distilled water and place the container on the stove, turned on to medium level. 
Bring the mixture to a boil and the sugar is completely dissolved, stirring with a whisk. 
Boil the liquid mixture until it becomes thick with a pronounced caramel aroma. 
Do not burn the sugar; this process should take you no more than 10 minutes. Your caramel at this stage should be a dark amber color with a golden hue. 
Through 10 minutes insert a candy thermometer into the fragrant mixture when its needle rises up to 350 degrees Pour the cream into the saucepan and add corn syrup. While adding these ingredients, constantly stir the liquid mass with a whisk. 
Continuing to vigorously whisk the caramel, cook it some more. 10 – 12 minutes, the mixture will boil like crazy, but don’t worry, that’s how it should be, the main thing is don’t stop whisking it. 
Now the final touch, add liquid vanilla extract to the caramel, continuing to whisk the liquid, boil it some more 3 – 4 minutes, let the vanilla dissolve its aroma, then remove the saucepan from the stove. 
Let the caramel brew 3 – 4 minutes, no more, otherwise it will thicken and you will not be able to pour it onto the cake. Step 4: Bring the caramel cake until fully cooked.
Place a tray under the rack on which the sweet cake layer is placed. Then pour hot glaze onto the surface of the cake, spreading it evenly over the entire surface using a knife. 
Let the glaze drip from the cake in random, chaotic drips, it will look simply magical. 
Then leave your cake like this for 30 minutes, During this time, the glaze will become richer, thicker, and its surface will be smooth and slightly shiny. While the glaze is cooling, it's time to brew fresh tea. Just before serving, place the cake on a tray. 
If you have any extra glaze, place it in a clean, dry jar, close the lid tightly and put it in the refrigerator. This magnificent sweet mass goes well not only with cake, but also with fresh bread, donuts and buns. Step 5: Serve the caramel cake.
Caramel cake is served at room temperature. After preparing the cake, let it sit and lightly soak in the glaze. How to decorate this breathtakingly delicious dessert depends only on your desire and imagination. Whipped cream, thick sour cream whipped with sugar, chocolate syrup or scoops of ice cream are ideal additions to this cake. It is best to savor this yummy with fresh tea, a cup of coffee, liquid yogurt, fresh milk or fruit juices. This delicate dessert will bring you a lot of pleasure, cook and enjoy! Bon appetit! - – Instead of liquid vanilla extract, you can use either 10 grams of regular vanillin or 30 grams of vanilla sugar.
- – To make caramel, be sure to purchase heavy cream, otherwise it may not thicken. If, nevertheless, your caramel seems too liquid, rehabilitate it by adding sugar and re-boiling for 10 minutes.
- – You can cut the cake lengthwise into 2 parts and layer it with caramel twice, which will significantly soften the finished dough and make your culinary masterpiece even softer, richer, sweeter and of course tastier.
- – When making caramel, you can use dark brown sugar instead of regular sugar, it will give your caramel a darker, richer color and a denser consistency.
Caramel cake, made from a stunningly delicious, melt-in-your-mouth sponge cake soaked in creamy caramel cream, will undoubtedly delight both adults and children. This dessert will be an excellent decoration for any holiday table and the logical conclusion of the celebration. Let's look at some recipes for making caramel cake, and you yourself choose what you like best.
Cake "Caramel Girl"
Ingredients:
For cream:
- condensed milk – 200 g;
- brown sugar – 2 tbsp. spoons;
- walnuts – 0.5 tbsp.;
- butter – 50 g.
For the biscuit:
- flour – 1 tbsp.;
- cocoa – 0.5 tbsp;
- vegetable oil – 3 tbsp. spoons;
- sugar – 0.5 tbsp;
- soda – 0.5 teaspoon;
- baking powder - 0.5 teaspoon;
- vinegar - 0.5 teaspoons;
- sour cream – 100 ml;
- egg – 1 pc.;
- water – 0.5 tbsp.;
- salt, vanilla sugar - to taste.
For the glaze:
- cream – 100 ml;
- brown sugar - 2 tbsp. spoons;
- butter – 30 g;
- dark chocolate – 130 g.
Preparation
To prepare a chocolate-caramel cake, we first need to take 2 molds of the same size and line them with parchment. Then grease them with butter and set them aside. Now let's prepare caramel cream with you. To do this, take a saucepan and mix condensed milk, butter and sugar in it. Place over low heat and heat until butter and sugar are completely dissolved. Carefully pour the caramel into the prepared molds, sprinkle finely chopped walnuts on top and let cool.
During this time, in a bowl, mix the flour, previously sifted through a sieve, cocoa powder and baking powder. Mix everything thoroughly, add soda, slaked with vinegar, salt, sugar and vegetable oil. Then break the egg, add sour cream and carefully pour in hot water. Mix the dough thoroughly until a homogeneous liquid mass is obtained. 
Then pour the dough into molds with caramel and send it to an oven preheated to 180°. Bake for approximately 20 minutes until fully cooked. Cool the baked cakes and quickly turn them over onto the table, carefully removing the parchment. Now let's prepare the chocolate cream. Pour the cream into a saucepan and heat slightly over low heat. Add sugar, broken chocolate and, stirring, wait until the mass becomes homogeneous. Remove from heat and carefully spread cream onto one of the cake layers on top of the caramel. Then cover with the second one so that the caramel layer is on top, and grease with the remaining cream. Sprinkle the top and sides with nuts and put them in the refrigerator. Amazingly delicious nut-caramel cake is ready!
Biscuit
4 eggs (each weighing 55 g)
60 ml boiling water (4 tbsp.)
130 g sugar (I used 110 g vanilla sugar)
1 packet of vanilla sugar (did not use)
100 g flour
100 g potato starch
2 tsp without a heap of baking powder
0.5 tsp rum flavoring (optional, I used coffee)
Preparation
Preheat the oven to 180°C (convection 160°C). Line a Ø 23 cm tin with baking paper.
Beat eggs and hot water with a mixer at highest speed for 1 minute until foamy.
Mix sugar with vanilla sugar and gradually, for 1 minute, without stopping beating, add to the egg foam. Beat for another 2 minutes.
Mix flour with baking powder and starch and quickly stir in at the lowest speed.
Pour the batter into the prepared pan, smooth with a bench scraper and bake the sponge cake until done, about 35 minutes.
Turn the finished sponge cake onto baking paper sprinkled with sugar, sprinkle the stuck paper with water and carefully remove.
I baked it in a silicone mold.. I didn’t grease it with anything.. The finished sponge cake came out of the mold easily after baking...
Cool the biscuit and cut horizontally into two parts.
Soak the biscuit with hot caramel sauce (2/3 of the total amount).
Caramel cream sauce-fudge
100 g sugar + 1 sachet vanilla sugar
40 g butter
1/4 teaspoon salt (required!)
200 g liquid (drinking) cream (I used milk)
Melt the sugar in a saucepan over medium heat, stirring occasionally. ,
bring to light brown color,
When the sugar begins to melt, stir it continuously. Add butter, cream (milk), salt and cook over low heat, stirring, for 20 minutes.
....*** If you pour in the cream straight from the refrigerator, the caramel will form a lump. It's okay, keep stirring, the caramel will melt again.
1/3 of the sauce will go into the cream, the rest will be used to soak the biscuit.
Cream
600 g Philadelphia-type cream cheese or full-fat cottage cheese (I use cottage cheese)
400 g sour cream of any fat content
100 g sugar (to taste)
2 packets of vanilla sugar (did not use)
100 ml Baileys liqueur or cocoa brewed with milk
18 g gelatin
1/3 caramel sauce
Beat cottage cheese and sour cream with sugar with a mixer,
add liqueur, caramel sauce. Mix everything thoroughly.
My cottage cheese had a small grainy structure, so I punched the whole mass with a blender...
Prepare gelatin according to the instructions on the bag (melt with a little water), mix thoroughly into the cream.
Assembly
*** If you have a cake ring, use it... In the absence of one, I assembled the cake in a large pan, lining it with cling film ***
Pour most of the cream onto the prepared sponge cake, cover with the second cake layer and pour the remaining cream on top.
Place the cake in the refrigerator overnight.
Decorate as desired.
