Monday, May 4, 2015

Caramel and strawberry cake - recipe (including photos)

Ingredients for the three layers (20 cm):
  • 200 grams of egg whites (about 6 medium eggs)
  • 100 grams of powdered sugar
  • 100 grams of sugar
  • 100 grams of grounded walnuts
  • 100 grams of almond flour
  • 50 grams of wheat flour
  • salt

Beat the eggs whites with the salt until fluffy.
Add the powdered sugar and continue beating until you have a nice meringue.

Mix the almond flour, the grounded walnuts and the sugar.
Incorporate it little by little in the egg whites.

Finally add the wheat flour and mix until well incorporated.

Make three layers and bake each in the preheated oven at 180 Celsius degrees for 13-15 minutes or until golden brown.

Slowly detach the baking paper from the layer and let it cool!

Ingredients for the caramel filling:
  • 250 grams of mascarpone cheese
  • 200 grams of fresh cream
  • 100 milliliters of milk
  • 7 grams of gelatin foil
  • 4 mini bars of Mars chocolate
  • 2 spoons of sugar

Cut the chocolate in small cubes, pour the milk over it in a pot and then melt it over a slow fire. Let it cool!

While still warm add the gelatin and mix until it's dissolved.

In a separate bowl beat the fresh cream with the sugar. Then add it over the melted chocolate.

Finally add the mascarpone cheese and mix until well incorporated.

Ingredients for the strawberry filling:
  • 300 grams of Philadelphia cheese
  • 250 grams of strawberries
  • 200 grams of fresh cream
  • 70 grams of sugar
  • 10 grams of gelatin

Mash the strawberries together with 50 grams of sugar.

Put it in a pot at slow fire until hot. Remove from the fire and add the gelatin and mix.

Beat the fresh cream with the remaining sugar.

 Add the cream over the strawberry sirup and mix.

Add the Philadelphia cheese and mix until well incorporated.

Assembling the cake:

Put the first layer on a big plate and spread the caramel filling. Put it in the fridge for an hour or two.

Add the second layer and then the strawberry filling. Put it in the fridge until stiff.

Add the third layer and then cover the cake in cream (we used 300 grams of fresh cream beaten well with 3 - 4 spoons with sugar).

Let it in the fridge for a few hours before serving.


The original recipe can be found here



Related Posts with Thumbnails