Milk Caramel Cake
Milk Caramel Cake is a beloved dessert for those who enjoy the sweet, rich flavor of caramel. The original recipe is inspired by French cuisine, where milk caramel is widely used in confectionery. This cake is an excellent choice for birthdays, festive events, or when you want to surprise your guests with a truly special dessert. Tip: Instead of almonds, you can decorate it with chocolate shavings or caramel sauce for an even more exciting touch!
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Ingredients for this recipe
Servings: 8
1
Sponge Cake Base
300
g
Milk Caramel Cream
300
ml
Heavy Cream
100
g
Sugar
15
g
Gelatin
50
ml
Water
50
g
Toasted Almonds
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Preparation Steps
1
Bloom the gelatin in the water, then gently heat over low heat until completely dissolved.
2
In a large mixing bowl, whip the heavy cream with the sugar until stiff peaks form.
3
Gently fold the milk caramel cream into the whipped cream until evenly combined.
4
Add the dissolved gelatin to the milk caramel cream mixture, and mix thoroughly.
5
Place the sponge cake base into a cake pan, and pour the milk caramel cream over it. Spread the top evenly.
6
Refrigerate the cake for at least 4 hours, or until the cream has set.
7
Once the cake has set, remove it from the pan, and garnish the top with toasted almonds. Serve chilled.
