Caramel Sea Salt Cake Recipe

In life, there are many ways to make cakes. Caramel sea salt cake is quite popular recently. Generally, most cakes are very sweet. This cake adds a little sea salt to give the caramel sea salt cream a unique flavor. With the sweetness of mango and the crispiness of almond flakes, it is a super satisfying cake! However, many people are not clear about the method. Here is a detailed introduction to the method of caramel sea salt cake

Mix caramel sauce with cream and add a little bit of sea salt to create a caramel sea salt cream with a unique flavor. With the sweetness of mango and the crispiness of almond flakes, this is a super satisfying cake! !

1. First, cook the caramel sea salt sauce. Pour the oil into the pot and heat it on low heat until it boils. Then turn off the heat and set aside. Then add sugar and water into a non-stick pan and simmer over low heat until it turns amber. After the caramel is off the heat, add the cooked cream little by little, heat it on low heat, and add some sea salt. 2. Take a piece of cake, spread the prepared caramel sauce on it, and then put it into the 280 box. 3. Then squeeze a circle of cream around it. There is also a row of people squeezed vertically in the middle. Top with cocoa crisps and slivered almonds. 4. Place another piece of cake on top and spread caramel sauce on it. Then add cream, sprinkle with crispy cookies and almond slices. 5. The beautiful and delicious caramel sea salt box cake is ready.

Caramel and sea salt cream sandwich cake is a very delicious dessert. It has been loved by many consumers since it was launched on the market. Many friends want to know how to make this cake. Let’s learn the production steps of caramel and sea salt cream sandwich cake. You can also replace the caramel cream with meat floss and salad dressing

Add half of the sugar, corn oil, and water to the egg yolk and beat until fully emulsified (the oil and water are fully mixed)

Sift in low gluten flour 3

Stir until there is no dry powder (do not over-stir) 4

Beat the egg whites until foam is formed, add the remaining 1/2 of the granulated sugar, and add the remaining granulated sugar after lines are formed.

Finally, beat it completely (the whisk head has a slightly drooping tip and the keratin is elastic)

Add 1/3 of egg white to the egg yolk paste and stir evenly.

Pour all the egg yolk batter back into the egg whites 8

Stir evenly, do not over-stir.

Line a 27*27 baking pan with baking paper (you can cut the four corners to make it easier to lay out) 10

Pour the batter from a height of 10cm (to discharge the air bubbles inside) 11

Use a spatula to spread on the baking pan 12

Knock twice to remove bubbles, preheat the oven to 170 degrees and bake in the middle layer for 13-15 minutes (just until it is colored)

After taking out the baking tray, knock it twice on the ground to shake out the heat. While it is still hot, use a round mold to press out the marks (6 with a diameter of 7.5CM + 2 with a diameter of 7CM) 14

Remove the small round cake while it is still hot, fold it in half and let it cool for 15 minutes.

Put the granulated sugar in a small pot and heat it on medium low heat (do not stir during the process to prevent the sugar from crystallizing). When the sugar begins to melt, put 35 grams of whipped cream in the microwave and heat it until it is just about to boil.

Remove from heat after caramel turns brown, add heated whipped cream twice, add ground sea salt, and stir evenly.

Cool to room temperature and set aside 18

100g whipping cream 70% to 80% (just to lose fluidity) add completely cooled caramel sauce 19

Continue to beat at low speed (be careful not to overbeat) 20

Spread 70 grams of almond slices on a baking tray, put it in a 160 degree oven, and bake until they are colored (3-5 minutes, pay attention) 21

After the cake base has cooled, apply caramel cream on half of it and fold it in half 22

Apply butter to the seal (the seal can be smoothed with a curved spoon) 23

Wrap in toasted almond slices