Sea salt caramel cake recipe

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Caramel solution: Boil white sugar over medium heat with water until amber, pour in boiling water and sea salt, stir evenly, and let it cool for standby

Sea salt caramel cake recipe
Prep:
Cook:
Total:
Level: Intermediate
Yield: 6 servings

Ingredients

6-inch sea salt Caramel chiffon
Egg 3
Caramel solution 20g white sugar, 10g water, 20g boiled water and 3g sea salt
Milk 30 g
Corn oil 20 g
Low powder 50 g
White sugar 30 g
Vanilla extract A few drops
Sea salt Caramel Cream
unsalted butter 400 g
Sea salt Caramel Milk Sauce 50g white sugar, 20g water, 100g light cream and 4g sea salt
Sea salt Caramel noodles
White sugar 20 g
Water 8 g
Cream 45 g
Sea salt 1 g
Butter 4 g
gelatin sheets 2 g

Instructions

  • Caramel solution: Boil white sugar over medium heat with water until amber, pour in boiling water and sea salt, stir evenly, and let it cool for standby.

    Sea salt Caramel crisp cake
  • 170 degrees preheating. Separate the egg yolk and egg white, add corn oil to the egg yolk to emulsify, add caramel juice and milk, stir evenly, screen in low powder and mix well.

    Sea salt Caramel crisp cake
  • Pour the egg white into the mixing bucket of the cook's machine, add white sugar and vanilla essence, open for 5 gears and beat until it is slightly curved.

    Sea salt Caramel crisp cake
  • Dig a piece of protein cream and egg yolk paste and mix evenly, then pour it back into the protein cream and mix evenly; Pour the cake paste into the mold from a high place, drop it several times, shake out large bubbles, and then send it to the middle and lower layers of the oven.

    Sea salt Caramel crisp cake
  • Put the cake in the middle and lower layers and bake at 150 degrees for 45 minutes.

    Sea salt Caramel crisp cake
  • After the furnace is discharged, shake out the hot gas and turn it upside down to cool.

    Sea salt Caramel crisp cake
  • Sea salt Caramel Milk Sauce: Boil white sugar with water over medium heat until amber, pour in light cream and sea salt in several times, and stir well.

    Sea salt Caramel crisp cake
  • Sift it and let it cool.

    Sea salt Caramel crisp cake
  • Add milk sauce to the light cream, pour it into the mixing bucket of the cook's machine, and play it until 67. After distribution, divide it into half for plastering and flower mounting. It is in the state of plastering cream.

    Sea salt Caramel crisp cake
  • The remaining half continues to be sent to 89 points for sandwich.

    Sea salt Caramel crisp cake
  • The cake blank is divided into 3 pieces, one layer of cake blank, one layer of sea salt Caramel Cream, and the sandwich can add Funa Caramel crisp beads or cocoa chips.

    Sea salt Caramel crisp cake
  • First roughen the cake, then cream it. After the cake is wiped, put it into the freezer to make the surface.

    Sea salt Caramel crisp cake
  • Sea salt Caramel noodles: Boil white sugar with water over medium heat until amber, pour in light cream and sea salt, stir evenly, add butter while hot, cool to about 50 ℃, add cold water soaked Geely Ding tablets, stir evenly, sift and put them into flower mounting bags for standby.

    Sea salt Caramel crisp cake
  • Take out the cake from the freezer, squeeze it on the shower surface, and finally decorate it with flowers.

    Sea salt Caramel crisp cake

Tips

You can't stir the caramel first. Shake the pot to heat the sugar water evenly. Pour in the liquid before stirring.

The color of boiled sugar determines the color of the cake. If it is too light, it will not look good, and if it is too deep, it will be scorched and bitter. It is convenient to observe with a white pot, and amber is better.

It is recommended to make cake blank and sea salt Caramel Milk Sauce one day in advance. The milk sauce must be thoroughly cooled before it can be mixed with whipped cream.

Nutrition Facts

Per Serving ( 117 g ) :
calories457 calories
carbohydrate77 g
cholesterol53.5 mg
fat16.1 g
fiber0.2 g
protein4.3 g
saturatedFat3.3 g
sodium305 mg
sugar61 g
transFat0 g

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