White cake with chocolate frosting and caramel



5 large egg whites, (150 gr.) room temperature
1 glass of milk (270 ml.)
2 teaspoons vanilla extract
3 cups flour, sift (350 gr.)
1.5 cups sugar

White cake with chocolate frosting and caramel

3 teaspoons baking powder
pinch of salt
170 gr. butter, room temperature

Vanilla cream:
300 gr. butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 Cup milk

Creamy caramel:
1/4 Cup sugar
2 tablespoons water
1/4 Cup cream 33 %, room temperature
Vanilla extract 1 tsp
150 gr. butter, room temperature
pinch of sea salt
2.5 cups sifted powdered sugar

Chocolate ganache:
150 gr. dark chocolate
150 ml. cream 33%
2 teaspoons corn syrup (or honey)


Preheat oven to 180 degrees.Prepare a round split shape, about 20 cm in diameter, lubricate with oil and lay on the bottom of parchment paper. In a medium bowl to combine and stir egg whites, 1/4 Cup milk and vanilla to put aside. In the mixer bowl, mix all dry ingredients. Add butter and remaining milk mix first at low speed, gradually increase speed and stir for 1 minute. Gradually add the egg mixture in 3 steps, whisking at medium speed for 20 seconds after each addition. Divide the dough into 2 parts. Bake for 25-35 minutes or until the stick inserted into the cake comes out clean. Do not open the oven for the first 20 minutes. Ready to cool the cakes.

Creamy caramel:
Mix sugar and water in a saucepan. Bring to a boil over medium heat. cook without stirring until mixture is amber.You can rotate the pan a little, but do not stir with a spoon. To watch carefully not to burn.Remove the caramel from the heat and mix with cream and vanilla, stirring until smooth. be careful, the mixture will foam.Let the caramel cool for about 20 minutes, it should stay warm and flowing.In the mixer bowl, beat butter and salt, add powdered sugar and beat until smooth Add caramel sauce and beat until light and airy for about 3 minutes.

Vanilla cream:
In the mixer bowl, beat butter at medium high speed until smooth. Add powdered sugar, vanilla and milk. Beat at medium-low speed for 30 seconds to mix. Then increase the speed to medium-high and beat for 1 minute or until smooth.

Chocolate ganache:
In a water bath, heat the cream and corn syrup, then pour the chocolate and heat until it dissolves, stirring until smooth.

To assemble the cake:
Cut the cakes in half to get 4 equal cakes. To assemble the cake, spread each cake with vanilla cream. Gently spread the whole cake with cream. Cool for 1 hour in the refrigerator, then pour a little warm chocolate ganache. Cool for 2 hours or overnight. Serve with warmed butter caramel.

Enjoy your meal

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm ;


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