How To make Toffee Cream Cake
BASE:
1 ts Butter
2 ts Flour
4 Egg whites
170 g (6oz) caster sugar
170 g (6oz) ground almonds
TOFFEE CREAM:
200 ml (7 fl oz) cream
85 g (3oz) caster sugar
50 ml (2 fl oz) golden syrup
2 ts Butter
1 ts Vanilla sugar
GARNISH:
250 ml (8oz) cream
1/2 To 1 T cocoa powder
To Drink: - Coffee or sweet white wine
Preheat the oven to 170C/325F/Gas Mark 3. Using a plate as a template, draw a circle on greaseproof paper. Grease the circle with the butter, sprinkle over the flour and place the paper on a baking sheet. Beat the egg whites until they form stiff peaks. Add thet sugar, a little at a time, beating constantly. Fold in the almonds. Spread the mixture on the circle of greaseproof paper. Bake for 20-25 mins. Set aside to cool. Mix the sugar, syrup and cream in a heavy-based saucepan. Simmer over low heat, stirring constantly, until the cream has thickened. Remove from the heat and beat in the butter. Allow the sauce to cool almost completely and add the vanilla sugar. Spread the sauce over the top of the cake. Beat the cream until s tiff and spread over the top of the toffee cream. Sprinkle over the cocoa powder. Keep the cake cold until ready to serve. Posted by : Sue Rykmans. -----
How To make Toffee Cream Cake's Videos
The Best Old Fashioned Homemade Caramel Frosting
Hey y’all! In todays video I’m showing you a delicious recipe homemade southern caramel frosting! Enjoy ☺️
Ingredients:
2 cups light brown sugar
2 sticks salted butter
2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup milk
1/3 cup heavy whipping cream
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Salted Caramel Chocolate Ganache | How to make Salted Caramel Ganache | Unique Ganache Recipe
If you’re done with making a regular chocolate ganache, it’s time to try this salted caramel chocolate ganache! It's super-rich, indulgent and absolutely fantastic for frosting any cake you like!
Ingredients:
1 cup (200gms) sugar
1/2 cup (113gms) butter
A pinch of salt
2 cups (480ml) fresh cream, warm
1 cup (140gms) chocolate
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The BEST-Ever Salted Caramel Buttercream Frosting Recipe!! With Dulce de Leche!
FULL RECIPE HERE:
Salted Caramel Buttercream Frosting - perfectly balanced buttercream made with sweet dulce de leche caramel! This is one of my all-time favorite recipes and it's perfect for frosting cakes and cupcakes. Use this frosting for chocolate, coffee or vanilla-flavored cakes. I use this for frosting an 8-inch cake or 24 cupcakes.
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3 ingredients to homemade caramel sauce! Cozy season favourite ☺️
CARAMEL ( Filling and Frosting) | Caramel Frosting | Caramel Filling
Caramel Filling and Frosting Recipe
Mixture A
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2TBSP - Sugar
4TBSP - Cornstarch
4 - Large Egg Yolk
1/4 Cup Evaporated Milk
Mixture B
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1 1/4 Cup - Evaporated Milk
1 Cup - Condensed Milk
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1/4 Cup Sugar ( Caramelize)
Russian Golden Key Cake | The BEST Caramel Cake Recipe! With Mascarpone Whipped Cream Frosting
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This elegant pecan and caramel cake, also known as Golden Key Cake, is one of the best caramel cake recipes out there! It’s irresistibly delicious, with moist caramel cake layer filled with sweetened condensed milk and pecans and frosted with a fluffy mascarpone caramel whipped cream frosting. This cake is what caramel dreams are made of! My husband isn’t the biggest fan of desserts, but he specifically requests this cake every year for his birthday. It’s that good!
The name Golden Key comes from the Russian candy bar that’s the inspiration behind this cake. Both the candy and the cake are hugely popular in Russia, Ukraine, and Eastern Europe! Find another version of this cake in my cake book, The European Cake Cookbook!
RECIPE:
For Caramel Cake Layers:
4 large eggs
¾ cup (228 g) dulce de leche
1 tsp vanilla extract
½ cup (100 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
2 tsp (4 g) instant coffee
1 ½ tbsp (22 ml) hot water
2 cups (250 g) all-purpose flour
2 tsp (10 g) baking soda
2 tsp (8 g) baking powder
¼ tsp salt
For Filling:
¼ cup (76 g) dulce de leche
½ cup (120 ml) sweetened condensed milk
1 cup (125 g) finely diced pecans or hazelnuts
For Caramel Whipped Cream Frosting:
16 oz (454 g) mascarpone cheese, softened at room temp
1 cup (304 g) dulce de leche
½ cup (120 ml) sweetened condensed milk
1 tsp vanilla
1 tsp instant coffee
2 tsp (10 ml) hot water
3 cups (710 ml) heavy cream, chilled
1 cup (125 g) diced pecans or hazelnuts, for garnish
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