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Holiday Caramel Cake
Ingredients:
3 sticks butter
3 cups sugar
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon all-purpose flour
1 1/4 water glass of whole milk
1 1 teaspoon vanilla
Preparation:
Preheat the oven to 350 degrees. Mix the butter, sugar and eggs and beat well. Mix the dry ingredients in a separate bowl. Add the dry ingredients separately with the milk and then add the vanilla. Beat in a mixing bowl or with a hand mixer until it sticks to “ribbons”. Pour the batter into three greased and floured 9-inch pans. Bake for 30 minutes and check for doneness using a toothpick. This cake can also be made in a 9×13 pan, baking at
for 45 minutes. Freeze the cake before decorating it.
Homemade Caramel Cream
Ingredients
1/3 cup sugar
1 tablespoon all-purpose flour
2 1/2 cups sugar
1 cup milk
3/4 cup butter
1 teaspoon vanilla extract
Instructions
Sprinkle 1/3 cup sugar in a small, heavy 3½-qt. Dutch oven; Cook over medium heat, stirring occasionally, 3 minutes or until sugar dissolves and syrup is light golden brown (sugar will melt). Remove from heat.
Mix 1 tbsp. flour and 2½ cups sugar in a large saucepan; Add milk and boil over medium heat, stirring constantly.
Slowly pour about a quarter of the hot milk mixture into the caramelized sugar, stirring constantly; Gradually add the remaining milk and mix until smooth. . Increase heat to medium; Uncover and cook, without stirring, until a candy thermometer reaches 238°F (soft ball stage, 10 minutes). Add oil, mix until combined. Remove from heat and let sit, uncovered, until temperature drops to 110°F (about 1 hour).
Pour into the bowl of a high-powered electric mixer. Add vanilla and beat with a whisk at medium speed (speed 4) until smooth (20 minutes).
Not my recipe or photo but enjoy
