Mini Caramel Cream Cake

45 mins
Serves 6
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Directions

  1. 1In a bowl, mix the cream and powdered sugar.
  2. 2In a bowl, mix the cream and powdered sugar.
  3. 3In a bowl, mix the cream and powdered sugar.
  4. 4Add the egg yolks to the mix and whisk everything together.
  5. 5Add the egg yolks to the mix and whisk everything together.
  6. 6Add the egg yolks to the mix and whisk everything together.
  7. 7In another bowl, beat the egg whites with the sugar until stiff peaks form.
  8. 8In another bowl, beat the egg whites with the sugar until stiff peaks form.
  9. 9In another bowl, beat the egg whites with the sugar until stiff peaks form.
  10. 10Add the egg yolk mixture to the egg whites and gently fold the mixture together.
  11. 11Add the egg yolk mixture to the egg whites and gently fold the mixture together.
  12. 12Add the egg yolk mixture to the egg whites and gently fold the mixture together.
  13. 13Transfer the mixture to a pastry bag and pipe it onto a baking sheet.
  14. 14Transfer the mixture to a pastry bag and pipe it onto a baking sheet.
  15. 15Transfer the mixture to a pastry bag and pipe it onto a baking sheet.
  16. 16Bake the mixture in a preheated oven.
  17. 17Bake the mixture in a preheated oven.
  18. 18Bake the mixture in a preheated oven.
  19. 19Prepare the caramel by cooking the water and sugar in a saucepan until golden brown.
  20. 20Prepare the caramel by cooking the water and sugar in a saucepan until golden brown.
  21. 21Prepare the caramel by cooking the water and sugar in a saucepan until golden brown.
  22. 22Pour in the heavy cream and mix well.
  23. 23Pour in the heavy cream and mix well.
  24. 24Pour in the heavy cream and mix well.
  25. 25Whip the heavy cream until fluffy and fold in the caramel.
  26. 26Whip the heavy cream until fluffy and fold in the caramel.
  27. 27Whip the heavy cream until fluffy and fold in the caramel.
  28. 28Once the cakes are baked, fill them with the caramel cream and top with more caramel.
  29. 29Once the cakes are baked, fill them with the caramel cream and top with more caramel.
  30. 30Once the cakes are baked, fill them with the caramel cream and top with more caramel.

Ingredients

  • 100 g cream
  • 100 g cream
  • 100 g cream
  • 30 g powdered sugar
  • 30 g powdered sugar
  • 30 g powdered sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 50 g water
  • 50 g water
  • 50 g water
  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 200 g heavy cream
  • 200 g heavy cream
  • 200 g heavy cream

Equipment

whiskhand mixerovensmall saucepanpastry bagpalette knife