Simple Way to Prepare Homemade Milk caramel layer cake

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, milk caramel layer cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Milk caramel layer cake is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Milk caramel layer cake is something that I have loved my entire life. They’re fine and they look fantastic.

Add evaporated milk and continue stirring. Beat at medium speed with an electric mixer until smooth. With mixer on low speed, gradually add confectioners' sugar, beating just until smooth. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture.

To begin with this particular recipe, we have to prepare a few ingredients. You can have milk caramel layer cake using 18 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Milk caramel layer cake:

1. Take Sponge sheet:125g soft flour
2. Take 4 g baking powder
3. Take 2 eggs
4. Prepare 145 g milk caramel
5. Make ready 130 g sour cream (Greek yogurt and 1 teaspoon of vinegar can be substituted)
6. Make ready 3 g baking soda
7. Prepare 100g sugar
8. Get 30 g water
9. Get 120 g fresh cream
10. Take 270 g condensed milk at room temperature
11. Take 140g milk caramel
12. Take 140 g mascarpone cheese (cold)
13. Prepare 350 g heavy cream
14. Make ready Warm milk caramel 60g
15. Take 1 Tbsp fresh cream (20 g)
16. Take Mix and Cool to 28℃ before use
17. Take 40g milk caramel: 40g hot water
18. Take 90 g finely chopped any nut

A classic favorite, Southern Caramel Cake is just a regular yellow cake frosted with a sweet caramel cake icing. Some folks like to drizzle the caramel icing in between the layers and just let it drip from the top down the sides, and others like to make a thicker caramel cake. In a large, heavy-bottomed saucepan, melt the butter over moderately high heat. Stir in the sugar, buttermilk, and baking soda.

Instructions to make Milk caramel layer cake:

1. In the sauce pan adding 100g sugar & 30ml water bring to boil in medium heat, dont stir it but you can swirl. When it turns to deep amber color, dark brown turn off the heat
2. It keeps getting dark, pour 270g temperature room condensed milk in and stir it. Sugar caramel would clump now. Add heavy cream and keep stir constantly. Turn on heat again and simmer for about 5~6 minutes stirring continuously.
3. Turn off the heat even though the caramel seems still thin. Last, add baking soda, stir until it deflated. If your caramel is too thin, boil it more, if your caramel is too thin, boil it more. Let cool completely. It will be good to make the day before.
4. Adding 140g caramel sauce, mascarpone cheese, and half heavy cream and mix evenly to loosen cheese and mix until cream homogeneous. Add remaining of heavy cream and mix evenly. Keep in the freezer for 70 minutes until it has thin ice. - It will be better to make it the day before and freeze slightly before use.
5. Sift cake flour, baking powder into a bowl. Another bowl adding 2 temperature eggs, 80gr sugar and whip at high speed for 6 minutes and then whip at low speed for 2 minutes.
6. Sift in one-third of the flour into eggs mixture, Mix until it is combined and repeat another ome-third flour into a bowl and whisk. Another bowl mix caramel and sour cream at room temperature or a little warm. After mix it adding baking soda.and stir it evenly
7. Pour in half of the caramel mixture into batter mixture and mix but mix gently do not over mix. Sift in the remained flour mixture and whisk. Continue pour the remains of the caramel mixture. do not over mix. The technic is. 1/3 Flour →1/3 Flour→1/2 caramel→1/3 Flour→1/2 caramel.
8. Pouring baking pan 15x5cm round pan, 285gr for each pan. Baked in preheat convection oven at 330 Fahrenheit degree or convectional oven at 350 Fahrenheit degree in 18-20minutes. Cut cakes into 1cm thick for 5 sheets
9. Whip the caramel cream on medium speed until it's getting thick but still runny (60%). Reserve 200g of the cream for finishing, cover plasticwrap & set it into the fridge. Continue whipping remained cream until it is thick (90%)
10. Mixing 40g caramel milk into 40g hot water, in a 1:1 ratio. Placed a sheet of cake, Brush caramel syrup on surface make sure it enough, put cream on top and spread 1/2inch thick. Continue do it until the end. Set in the fridge for 10 minutes
11. Whip reserved cream, whip it until has soft peaks.(80%), Put enough whipped cream to cover 1/3 of the cake. Spread evenly all surface of the cake became smooth. Piping butter cream around the edge on top the cake.
12. Mixing 20g of fresh cream with the warmed milk caramel at 82 Fahrenheit degree. Pour on top the cake middle of the cake and sprinkle nut on top.

In a large, heavy-bottomed saucepan, melt the butter over moderately high heat. Stir in the sugar, buttermilk, and baking soda. Cook, stirring constantly, until the mixture foams up and then. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Run knife around sides of pan to loosen cake.

So that’s going to wrap it up for this exceptional food milk caramel layer cake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!