Food & Drink Magazine

Layered Cake with Caramel and Orange Cream

By Guvi @Guvi9

Today was my daughter's birthday and I made this cake for her to take to school. There were two 9x2x13-inch baking trays she brought back home absolutely empty :)).
Happy Birthday, my sweetheart! I am so happy to have you in my life!
Recipe for 6 layers:
- 2 eggs
- 12 tbsp sugar
- 9 tbsp milk
- 12 tbsp vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- about 650-700 gr flour
Cream sugar with eggs, then add the milk and the oil, mixing well after each tablespoon. Combine baking powder and baking soda with a bit of vinegar, then add to the egg mixture. Gradually add the flour until dough is no longer sticky.
Divide the dough into 6 equal parts, then toll each part into a layer (9/13-inch); bake each layer on the back of a baking sheet, in the preheated oven at 350F.
Recipe for the caramel and orange cream:
- 3 eggs
- 4 tbsp water
- 4 tbsp flour
- 350 gr sugar
- 2 pints milk
- 50 ml orange juice
- orange juice extract, about 1 tsp
- 200 gr butter
In a small saucepan, on low heat, combine sugar with 4 tbsp water and melt until caramelized, stirring continuously. Mix the flour with eggs, add the flour then pour everything over the caramel, and continue stirring. Add the orange juice and the orange extract, then allow it to cook until it resembles a thick pudding. Turn the heat off and allow mixture to cool, but not completely. Cut the butter into small pieces and mix into the caramel cream little by little.
Allow the cream to cool completely, then start assembling the cake: layer, cream, layer and so on, finishing with a cake layer. Let it rest overnight, preferably with some weight on top.
Prepare a glaze from 1/2 stick butter, 100 gr sugar, 100 gr cocoa and about 10 tbsp water. Mic everything on low heat, then pour it over the cake and decorate either with coconut flakes (as I did) or in anyway you like.
Layered Cake with Caramel and Orange Cream

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