Soft caramel for the cake layer
- Proteins: 1.4 g
- Fats: 11.3 g
- Carbohydrates: 59.5 g
- Total time:
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Complexity:
A simple recipe.
- Number of servings: 1
If you're using caramel for the filling rather than as a decoration, it's important to know that it's prepared in a special way. Different proportions and additional ingredients will create a syrup that's just the right thickness, allowing the cake layers to soak in while maintaining a perfect appearance. This recipe will produce a soft caramel for your cake that won't run when cut. It will also retain its shape and consistency perfectly.
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Sugar200 G
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Water (boiling water)35 G
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Water for syrup80 G
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Cream 33%30 G
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Butter80 G
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Salt1 pinch
Pour sugar into a saucepan with a thick bottom.
Add 80 g of water to the sugar.
Mix everything lightly and place on the heat. No need to stir anything at this stage.
Boil the caramel to 190 degrees, reducing the heat.
When the caramel turns amber, remove the pan from the heat.
Combine 30 g of water with salt. Heat the liquid in the microwave.
Add hot water to sugar and stir.
After this, gradually add warm cream into the sugar syrup and mix everything well.
At the very end, add butter and bring to a smooth consistency.
Let the caramel cool at room temperature or refrigerate. It will become slightly lighter and thicker, but will still remain soft.
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