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Saturday 22 August 2026 21:24:31 GMT
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ULTRA-MOIST CARAMEL CAKE A vanilla cake, a molten salted-butter caramel center, and a creamy caramel frosting... impossible to resist ! INGREDIENTS : For the cake — 18 cm pan : - 180 g flour - 4 g baking powder - 1 pinch of salt - 100 g unsalted butter - 20 g neutral oil - 130 g light brown sugar - 2 eggs - 1 tsp vanilla extract - 80 g milk - 60 g plain yogurt For the caramel center : - 50 to 100 g salted-butter caramel For the frosting : - 1 tbsp mascarpone - 100 ml heavy cream (30–35% fat), well chilled - 2 tbsp powdered sugar - Salted-butter caramel - Fleur de sel for finishing RECIPE : Preheat the oven to 165°C (static/conventional heat). In a bowl, whisk the eggs with the light brown sugar for about 2 minutes, until the mixture is slightly frothy. Add the melted butter, oil, and vanilla. Then add the plain yogurt and milk, and mix. Gradually incorporate the dry ingredients. Do not overmix: stop as soon as the flour is incorporated. Pour the batter into an 18 cm pan lined with parchment paper. Bake at 165°C for about 35 to 45 minutes. Check for doneness starting at the 35-minute mark: a tester should come out with a few slightly moist crumbs, but certainly not with liquid batter. Let cool completely. Add the caramel center: Poke a few holes in the cake using the handle of a wooden spoon, then pour the caramel into the holes so it seeps into the center of the cake. Prepare the frosting: Whip together the mascarpone, well-chilled heavy cream, and powdered sugar until the mixture is firm and airy. Cover the cake with the frosting. Drizzle a little caramel over the top and use a spatula or the back of a spoon to create a lovely marbled effect. Finish with a small pinch of fleur de sel. The result: a tall, ultra-moist caramel cake with a caramel center and a luscious caramel frosting ! #Caramel #cake #dessert #baking #caramelcake
ULTRA-MOIST CARAMEL CAKE A vanilla cake, a molten salted-butter caramel center, and a creamy caramel frosting... impossible to resist ! INGREDIENTS : For the cake — 18 cm pan : - 180 g flour - 4 g baking powder - 1 pinch of salt - 100 g unsalted butter - 20 g neutral oil - 130 g light brown sugar - 2 eggs - 1 tsp vanilla extract - 80 g milk - 60 g plain yogurt For the caramel center : - 50 to 100 g salted-butter caramel For the frosting : - 1 tbsp mascarpone - 100 ml heavy cream (30–35% fat), well chilled - 2 tbsp powdered sugar - Salted-butter caramel - Fleur de sel for finishing RECIPE : Preheat the oven to 165°C (static/conventional heat). In a bowl, whisk the eggs with the light brown sugar for about 2 minutes, until the mixture is slightly frothy. Add the melted butter, oil, and vanilla. Then add the plain yogurt and milk, and mix. Gradually incorporate the dry ingredients. Do not overmix: stop as soon as the flour is incorporated. Pour the batter into an 18 cm pan lined with parchment paper. Bake at 165°C for about 35 to 45 minutes. Check for doneness starting at the 35-minute mark: a tester should come out with a few slightly moist crumbs, but certainly not with liquid batter. Let cool completely. Add the caramel center: Poke a few holes in the cake using the handle of a wooden spoon, then pour the caramel into the holes so it seeps into the center of the cake. Prepare the frosting: Whip together the mascarpone, well-chilled heavy cream, and powdered sugar until the mixture is firm and airy. Cover the cake with the frosting. Drizzle a little caramel over the top and use a spatula or the back of a spoon to create a lovely marbled effect. Finish with a small pinch of fleur de sel. The result: a tall, ultra-moist caramel cake with a caramel center and a luscious caramel frosting ! #Caramel #cake #dessert #baking #caramelcake

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