Caramel Cloud Cake

Serves 1
https://pin.it/21FTSbfy2

Directions

  1. 1To prepare the caramel whipped cream, heat brown sugar on low flame until it's fully melted and runny.
  2. 2To prepare the caramel whipped cream, heat brown sugar on low flame until it's fully melted and runny.
  3. 3To prepare the caramel whipped cream, heat brown sugar on low flame until it's fully melted and runny.
  4. 4Whisk in hot cream.
  5. 5Whisk in hot cream.
  6. 6Whisk in hot cream.
  7. 7Let it cool down, then mix in cold cream, vanilla and salt and thoroughly chill in the fridge.
  8. 8Let it cool down, then mix in cold cream, vanilla and salt and thoroughly chill in the fridge.
  9. 9Let it cool down, then mix in cold cream, vanilla and salt and thoroughly chill in the fridge.
  10. 10In the meanwhile, prepare the brown sugar chiffon cake. Separate the eggs into whites and yolks.
  11. 11In the meanwhile, prepare the brown sugar chiffon cake. Separate the eggs into whites and yolks.
  12. 12In the meanwhile, prepare the brown sugar chiffon cake. Separate the eggs into whites and yolks.
  13. 13Whisk the whites while slowly adding in brown sugar until you get a stiff and glossy meringue.
  14. 14Whisk the whites while slowly adding in brown sugar until you get a stiff and glossy meringue.
  15. 15Whisk the whites while slowly adding in brown sugar until you get a stiff and glossy meringue.
  16. 16To the yolks, add more sugar, milk and vanilla, then sift in flour, corn starch, salt and baking powder.
  17. 17To the yolks, add more sugar, milk and vanilla, then sift in flour, corn starch, salt and baking powder.
  18. 18To the yolks, add more sugar, milk and vanilla, then sift in flour, corn starch, salt and baking powder.
  19. 19Finally, slowly and very gently fold the egg yolk mixture into the meringue until you have a light and fluffy cake batter.
  20. 20Finally, slowly and very gently fold the egg yolk mixture into the meringue until you have a light and fluffy cake batter.
  21. 21Finally, slowly and very gently fold the egg yolk mixture into the meringue until you have a light and fluffy cake batter.
  22. 22Divide it into the cake tins and bake.
  23. 23Divide it into the cake tins and bake.
  24. 24Divide it into the cake tins and bake.
  25. 25Once the caramel cream is chilled, whip it until it becomes thick and fluffy.
  26. 26Once the caramel cream is chilled, whip it until it becomes thick and fluffy.
  27. 27Once the caramel cream is chilled, whip it until it becomes thick and fluffy.
  28. 28Lastly, make a simple chocolate ganache using caramel milk chocolate.
  29. 29Lastly, make a simple chocolate ganache using caramel milk chocolate.
  30. 30Lastly, make a simple chocolate ganache using caramel milk chocolate.

Ingredients

  • brown sugar
  • brown sugar
  • brown sugar
  • hot cream
  • hot cream
  • hot cream
  • cold cream
  • cold cream
  • cold cream
  • vanilla
  • vanilla
  • vanilla
  • salt
  • salt
  • salt
  • eggs
  • eggs
  • eggs
  • brown sugar
  • brown sugar
  • brown sugar
  • sugar
  • sugar
  • sugar
  • milk
  • milk
  • milk
  • vanilla
  • vanilla
  • vanilla
  • flour
  • flour
  • flour
  • corn starch
  • corn starch
  • corn starch
  • salt
  • salt
  • salt
  • baking powder
  • baking powder
  • baking powder
  • caramel milk chocolate
  • caramel milk chocolate
  • caramel milk chocolate
  • brown sugar simple syrup
  • brown sugar simple syrup
  • brown sugar simple syrup
  • crunchy caramel bits
  • crunchy caramel bits
  • crunchy caramel bits

Equipment

cake tins

Tips

  • To assemble, cut each cake into two layers.
  • First brush on a brown sugar simple syrup, then spread on the caramel whipped cream, make a well and pour in the ganache.
  • Repeat with all the layers and slather the cake in the whipped cream frosting.
  • Decorate with a drizzle of ganache as well as some crunchy caramel bits.