Cake "Caramel booom"

Cookinero 8 November 2022

How to cook Cake "Caramel booom"

Step 1

Cake "Caramel booom"

Creamy caramel: In a saucepan, combine sugar (225 g) and water (65 g). Put the saucepan on medium heat, you need to wait until all the sugar has melted. You can't interfere! As soon as an amber color appears, remove the saucepan from the stove, put it on the table and carefully add 100 g of warm cream. Be careful, the mixture will boil strongly and even shoot, but only for a couple of seconds. Wait a minute, one and a half. Stir the mixture well with a spatula until the bubbles begin to settle. Add butter (70 g) and stir until it dissolves.

Step 2

Cake "Caramel booom"

Cakes: in a deep bowl, pour 1 tbsp. sugar, add 3 tbsp. sifted flour, 100 g butter, 1 tbsp. kefir or sour cream, 1 egg, a bag of baking powder and salt. Knead the elastic dough, and then divide it into 4 parts. Roll out each blank with a rolling pin to the size of your pan and fry until cooked on both sides. Cut the cooled cakes on a plate so that their edges become even.

Step 3

Cottage cheese cream: 4 packs of curd mass (without fillers) beat with milk (about 100 g) to the desired consistency.

Step 4

Liquid chocolate: Melt 100 g of butter, add powdered sugar (150 g), cocoa (50 g), mix with a mixer and add warm milk (100 g) to the desired consistency - not thick and not too liquid.

Step 5

Assembly: cake, curd cream, thinly sliced bananas, a little cream to adhere to the next cake, and so on. Drizzle the last cake with chocolate. Drizzle caramel on top of chocolate

Step 6

Decoration: roll the popcorn in creamy caramel and pile up on the cake. Decorate with pretzels.

Step 7

You did it! You are gorgeous!

Cake "Caramel booom" - FAQ About Ingredients, Baking Time and Storage

Yes, you can use plain yogurt or buttermilk as a 1:1 substitute for kefir or sour cream in the cake batter. These alternatives will provide similar moisture and acidity.
Store the cake in an airtight container in the refrigerator for up to 3 days. The caramel and cream layers may soften over time, so it's best enjoyed fresh.
The recipe is already vegetarian as written. For a vegan version, replace butter with plant-based butter, cream with coconut cream, and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the regular egg.
Ensure your saucepan is clean and avoid stirring the sugar-water mixture once it's on the heat. Brushing the sides of the pan with a wet pastry brush can also help prevent crystals from forming.
You can prepare the cakes and caramel a day in advance, but assemble the cake just before serving to maintain texture. Store components separately in the fridge (caramel at room temp).
Halve all ingredients to make a smaller cake. Bake two cakes instead of four, and adjust cream and caramel quantities proportionally.
Freezing isn't recommended as the creamy layers and bananas don't thaw well. The unfrosted cakes can be frozen for up to 1 month - wrap tightly in plastic.
Use slightly underripe bananas and slice them 1/4-inch thick with a sharp knife. Lightly brush with lemon juice to prevent browning if assembling in advance.
Yes, you can substitute with 1 cup of high-quality store-bought caramel sauce, though homemade has better flavor and consistency for this recipe.

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