If you’re a fan of caramel and moist cakes, this recipe is a dream come true. Each bite of this cake combines the rich flavor of caramel with soft layers of biscuit and creamy filling, making it an unforgettable dessert. Whether you’re celebrating a special occasion or simply craving a decadent treat, this cake will hit the spot!
Ingredients:
For the Biscuit:
- 160g butter
- 180g honey
- 1.5 tsp baking soda
- 4 eggs
- 130g sugar
- 10g vanilla sugar
- 250g flour
For the Cream Filling:
- 600g high-fat sour cream
- 150g powdered sugar
- 400g cream (from 33%)
For the Caramel Mousse:
- 60ml milk (or water)
- 9g gelatin
- 225g sugar
- 75ml water
- 225g hot cream (from 33%)
- 75g butter
- 1/2 teaspoon salt
Instructions:
1. Prepare the Biscuit Layers:
- Preheat your oven to 180°C (350°F) and line your baking trays (33×37 cm) with parchment paper.
- In a small pot, gently melt the butter and honey together over low heat. Once melted, add the baking soda and stir continuously until the mixture turns golden and bubbles. Take it off the heat and allow it to cool for a moment.
- In a large bowl, beat the eggs, sugar, and vanilla sugar until the mixture becomes airy and smooth.
- Gradually add the cooled honey-butter mixture to the egg mixture while continuing to whisk.
- Fold in the flour gently until the batter is smooth and well combined.
- Pour the batter onto the prepared baking trays, spreading it evenly.
- Bake for 12-15 minutes, or until the edges turn golden and a toothpick inserted into the center emerges clean.
- Let the biscuits cool completely before assembly.
2. Make the Cream Filling:
- In a large bowl, whisk together the sour cream, powdered sugar, and 400g of heavy cream until thick and smooth.
- Place the cream in the fridge to chill while preparing the caramel mousse.
3. Prepare the Caramel Mousse:
- In a small bowl, dissolve the gelatin in 60ml of milk or water and let it bloom for about 5-10 minutes.
- In a medium saucepan, add 225g sugar and 75ml water. Heat over medium-high heat, stirring occasionally, until the sugar dissolves and turns a deep amber color.
- Carefully add the hot cream (225g) to the caramel, stirring constantly. Be cautious, as the mixture will bubble up. Continue to cook until smooth.
- Remove from heat and stir in the butter and salt until fully combined.
- Let the caramel cool slightly, then add the bloomed gelatin and whisk until smooth. Allow the caramel mousse to cool to room temperature.
4. Assemble the Cake:
- Once the biscuits are fully cooled, cut them into even layers if necessary.
- Spread a generous amount of the sour cream filling over the first biscuit layer, followed by a layer of caramel mousse.
- Repeat the process, layering the biscuit, cream filling, and caramel mousse until all layers are assembled.
- Top the cake with a final layer of caramel mousse, smoothing it over the entire surface.
5. Chill and Serve:
- Allow the cake to chill in the refrigerator for at least 4-6 hours, or overnight, to let the flavors meld and the caramel mousse set.
- Once chilled, slice and serve. The cake will be incredibly moist, soft, and bursting with rich caramel flavor.
Conclusion:
This caramel cake is a true showstopper, combining soft biscuit layers, a light and creamy filling, and a rich caramel mousse. It’s the perfect dessert for any caramel lover and guaranteed to impress your guests with its melt-in-your-mouth texture. Enjoy this indulgent cake with a cup of coffee or tea for an extra-special treat! 🥰