Salted Caramel Cream Cake
The Salted Caramel Cream Cake offers a perfect harmony of sweet and salty flavors. This dessert provides a truly special experience for those who want to try something new. The inspiration came from modern pastry trends, where salted caramel is becoming increasingly popular. This cake is a perfect choice for festive occasions, but it also works great for an everyday treat.
Ingredients for this recipe
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Preparation Steps
1
Cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
2
Sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a smooth batter forms.
3
Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (180°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4
While the cake is cooling, prepare the salted caramel: melt the brown sugar in a saucepan over low heat until it turns golden brown. Add the heavy cream and salt, and stir until smooth.
5
Whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold in the cooled salted caramel to create a light and creamy frosting.
6
Once the cake has cooled completely, slice it in half horizontally and spread the caramel cream filling evenly over the bottom layer. Top with the second layer.
7
Frost the top and sides of the cake with the remaining caramel cream. Drizzle with extra caramel sauce and sprinkle with a pinch of sea salt, if desired.
8
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cream to set.
