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Caramel cake

Caramel cake

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Mix the eggs with the 5 tablespoons of ground sugar to be powdered, then add the oil and milk and finally, gradually, the flour and ammonium quenched in lemon juice.

We mix the flour, first in the bowl, then when the dough starts to thicken, we turn it over on the well-floured work table.

We will knead a dough not very hard, but non-sticky and elastic.

We stop adding flour when, kneading the dough, it no longer sticks to the hands.

Cover the dough with foil and let it rest for 30 minutes in a cool place.

Divide the dough into 4 pieces that we spread with the dough twister and bake them on the back of the tray, 3-5 minutes each, in the preheated oven at 180 degrees.

For the cream, mix in a bowl, eggs with sugar, a little salt, flour and milk and put the bowl on the fire (on a steam bath) chewing in it until the composition takes on the texture of a pudding.

At the same time, in another bowl, caramelize 250 g of sugar, chewing in it to caramelize evenly, then add diced butter and kept at room temperature and mix vigorously until both butter and sugar melt and everything becomes homogeneous.

Then mix the two hot creams and finally add coarsely ground walnuts.

Let the cream cool slightly and divide it into three parts, which we spread over three of the sheets and cover with the fourth.

Cover the sheets with a foil and put a weight on them, then let them cool until the next day, or at least half a day until the sheets are tender and you can easily slice the cake.

For the icing, break the chocolate into pieces and put it in a bowl, over low heat, adding the milk and oil over it.

Stir continuously in the bowl until the chocolate melts, then spread it over the last sheet of the cake, pouring the chocolate in the middle of the sheet and quickly spreading it over the entire sheet, with the back of a spoon.

Let the cake cool again until the chocolate hardens, then portion it.

For the decoration I used a little coconut which I sprinkled over some special shapes with various cutouts.

Maple salted caramel recipe

Photo: Rachel Ouellette This caramel recipe, which pays homage to our maple syrup, has a little air of caramel to the salt flower, but no salt flower.

This text is part of the special Plaisirs notebook

The little caramel jars are such delicious gifts to give around yourself… or to yourself! This version that pays homage to our maple syrup has a little airy caramel to its salt flower, but no salt flower. Rather, it relies on a local miso. Unique and succulent.

Yield: 5 jars of 125 ml

Preparation time: 5 minutes

Cooking time: 30 minutes

  • 1 can (540 ml) maple syrup
  • 1 cup (250 ml) 35% cream
  • 2 tbsp (30 ml) unsalted butter
  • 2 ½ teaspoon (12.5 ml) of Quebec miso

In a medium saucepan, heat the maple syrup to 280 ° F (138 ° C). This can take up to 30 minutes. Use a candy thermometer for accurate temperature reading. Meanwhile, in a small saucepan, heat the cream and butter without boiling. As soon as the syrup reaches its temperature, remove it from the heat and gently pour the mixture of cream and butter (watch out for splashes). Add the miso and mix well to have a consistent consistency and color. Spread in jars and allow to cool to room temperature before closing and refrigerating (store in the refrigerator for a month).

* Note: This recipe does not include anti-crystallizer. It may be normal for caramel to develop small crystals over time. But, normally, it is devoured long before!

Julea Cuisine - My little kitchen on a daily basis

For my little lunch, flavors Asians !

300 g of pork spine
2 tbsp oil
5 or 6 small black mushrooms (in the absence of Paris mushrooms)
80 g of peas
5 tbsp sugar
1 tbsp soy sauce
4 tbsp of nuoc mam sauce
2 tbsp water
2 servings of egg noodles.

Fry the pork cut immediately with the oil in a pan. When it starts to turn white, add the washed and sliced ​​mushrooms. Let the meat brown well. Book. In the same pan, caramelize the sugar. When it becomes syrup, add the liquids: soy sauce, nuoc mam and water, being careful with the splashes! Let reduce for about ten minutes, then add the meat, mushrooms and peas. Cover halfway and let reduce for another 30 to 40 minutes, watching and stirring occasionally. The caramel should coat the meat and vegetables.
Cook 2 servings of noodles to accompany and serve immediately cooked.

1 & # 160comment:

THE quintessential Asian recipe, I salivate just thinking about it. I feel like I'm going to be inspired by you quite a bit, even though I'm more of a fan of making desserts

Caramel popcorn

To embellish our home theater evenings, we make this delicious caramel popcorn!


  • 3/4 cup packed brown sugar
  • 1/3 cup butter
  • 3 tablespoons corn syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla essence
  • 8 cups popped corn

Nutritional values ​​For 1 cup (250 ml)

  • Fibers 1 g
  • Sodium 185 mg
  • Protein 1 g
  • 200 calories
  • Total fat 8 g
  • Cholesterol 20 mg
  • Saturated fat 1 g
  • Total carbohydrates 33 g


1. In a small saucepan, add the brown sugar, butter, ma & iumls syrup and salt and bring to a boil. Turn off the heat and let it simmer, stirring, for 2 minutes. Remove from heat. Add baking soda and vanilla and mix well.

2. Put the ma & iumls & eacuteclat & eacute in a large bowl. Pour the caramel over the ma & iumls and mix it gently so that it coats well.

3. Spread the popcorn on a large baking sheet lined with parchment paper and bake in a preheated 325 & degF (160 & degC) oven for 10 & 12 minutes. Allow to cool completely, then place in an airtight container. Close the container and shake it vigorously to break the popcorn into small pieces. (Caramel popcorn will keep for up to 3 days and worsen the ambient temperature.)

1/3 cup sugar from the amount written above we put in a saucepan with 50ml water and melt the sugar (but not ff hard because it becomes bitter) quench with 1 cup water and leave on the fire until the sugar melts, then cool the tea quickly result.

We rub 6 yolks of foam with 1/3 cup of sugar then we put cinnamon, the 2 cups of flour in which we put the baking powder, the tea and the spoon of cocoa and we mix everything in the mixer. Beat the 6 egg whites and put them in the mixture in the bowl, and mix with a spoon until you incorporate all the egg whites. We put in the tray lined with baking hitrie (I used a large tray 42cm / 28). Bake at 170-180 degrees and test with a toothpick. Remove the baking tray, let it cool and cut it in half (something I forgot because I was caught many at once)

Mix 6 egg yolks with a cup of sugar, then add flour, add milk and beat with a fork so as not to make cocolosi (if you are not sure of cocolosi, better strain the composition before cooking in a saucepan) all mix cold. Bring to a boil in a non-stick pan and mix well. When it has thickened, cool the cream so that you can keep your finger in it and then incorporate the pear liqueur. Then rub the margarine / butter and add a little of the cream.

Cut the top in half, sprinkle the bottom with a little pear liqueur, then arrange the cream nicely so that it doesn't spill over into this cake. Here, when I was covering with the second countertop, I was desperately looking for it, only here did I realize that I hadn't cut the countertop. Cover with the two countertops that do not need to be syruped because it will syrup from the caramel foam.

We beat the egg whites normally in the cold, not on the fire. Beat the 6 egg whites (left over from the cream) with half a cup of sugar (when we start beating the egg whites, we already put another half on the fire and let the sugar cup with about 3 tablespoons of water melt. hard and successful foam you have to put the mixer on the turbo and pour slowly from the caramelized sugar with breaks (the foam heats up and the risk is to make it matte and with ladybugs, it must remain so shiny and hard.)

Spread it quickly on the cake and over it you can melt a square of beak to garnish a little.

Although it seems a lot of sugar to know that it is not overly sweet. I hope if you try it, it's a super cake.

You can only make this cake with caramel foam in which you put 250g of chopped and fried walnuts. I ate and so and so they are both just as good.

Let the caramel foam cake sit overnight and then you can serve it.


It took:
1 or
150g sugar
30g butter
2 tablespoons honey
3 tablespoons milk
a teaspoon of baking soda
450g flour
2 tablespoons cocoa

200g old
200ml water
2 eggs
4 tablespoons sugar
3 tablespoons flour
200g butter
100 g sweet cream

Method of preparation:

Stir in the egg with the sugar until you get a creamy foam, add the butter, honey, milk, cocoa and baking soda. Mix everything for 5 minutes in a bain-marie, then add the flour. Divide the dough into three and bake three tops.

For the cream, caramelize the sugar, dissolve it in cold water and then boil the mixture until the sugar is completely liquefied. Mix the 2 eggs with 4 tablespoons of sugar and the 3 tablespoons of flour, then add the caramelized syrup and let the mixture simmer until the composition thickens. Incorporate butter and sweet cream. Pamper the countertops with caramel filling.

Here you have learned to do two things: o cake cream wonderful and a cream cake of caramel!

Apricot clafoutis

A summer clafoutis with sour and sweet contrasting flavors, or flogging for purists.

Chicory crème brûlée

A crème brulee with a northern scent.

Whipped cream

Or whipped cream. Unsweetened it is whipped cream and sweetened it becomes whipped cream.

Caramel Cake - Recipes

"Caramel cream pastry"

This recipe was given to me by a friend from Transylvania. It's quite a long recipe with a lot of potential pitfalls, so you should make it long before you want to serve it. There is also quite a lot of kneading and beat and stirring involved, so it doesn't hurt the have some help (either another pair of hands or a mixer). It often tastes better the next day when the filling has softened the pastry sheets.

If you have a small oven or a small baking tray then you’ll probably end up with a lot of trimmings. Don't throw these away roll them up in a ball together, roll them out to about a 5mm thickness and cut into rounds with a cookie cutter. The resulting biscuits are a little dry, but are great for dunking in tea.

For the dough:
500g of plain flour
60g of butter
3 tablespoons of honey
150g of caster sugar
1 teaspoon of baking soda
2 tablespoons of milk
Zest of half a lemon
2 fresh eggs

For the cream filling:
One cup of caster sugar
80ml of black coffee
1/2 cup of milk
2 tablespoons of flour
250g of butter
100g of icing sugar
1/2 teaspoon of vanilla essence

For the sheets:
1. Preheat the oven to about 180C. Line a large deep baking tray with baking parchment.
2. Put the honey, butter, and sugar into a pan and very gently heat, stirring frequently, until the butter has melted and the sugar has dissolved. Take it off the heat.
3. Dissolve the baking soda in the two tablespoons of milk.
4. Sieve the 500g of plain flour into a large mixing bowl (or do it on the work surface if you prefer) and add the butter / sugar / honey mixture, the milk / bicarb solution, and the two eggs. Sprinkle on the lemon zest and mix until it all comes together into a ball.
5. Turn the ball out onto a floured work surface and knead for a good few minutes until the dough becomes smooth and a little shiny and slightly elastic (it’ll probably require about 5-6 minutes of kneading).
6. Divide the dough into four equal pieces and roll them out until they are about 1mm thick
7. Lay the first sheet in the baking tray and trim off any overhanging pieces.
8. Put the tray in the oven and bake until the pastry sheet is golden brown (probably around 10 minutes but keep an eye on them as they can burn quickly).
9. While the first sheet is baking, roll out the second sheet.
10. Remove the first sheet and put to one side to cool. Then put the second sheet in the oven.
11. Repeat stages 7-10 until all four sheets are baked.

For the filling:
1. Put the sugar into a pan and heat on a medium heat until it liquefies and starts to caramelize, being careful not to burn it or it will taste bitter.
2. Once it has liquefied, pour in the coffee slowly, stirring constantly, until well mixed and take it off the heat.
3. Separately, mix the milk and the flour in a cup and slowly add, stirring constantly, to the sugar mixture and keep stirring until it is well combined and thickened somewhat.
4. In another bowl, beat the butter and the icing sugar together, and then add the vanilla essence.
5. Bit by bit, add the caramel mixture to the butter mixture, stirring vigorously until it has all been combined.

Layer the cake with three layers of the caramel cream between the pastry sheets and allow to rest for at least a couple of hours, preferably overnight. It can then be topped with a layer of whipped creams flecked with grated chocolate or walnut, or a dusting of cocoa - whatever you prefer. The cake is usually cut into small rectangles, each about 15mm x 40mm.

Chocolate And Caramel Cake

1. Preheat the oven to 160C. Grease 2 cake trays and line with baking paper.

2. Put the chocolate and liqueur in a heat-resistant bowl, placed over the pot of boiling water and leave until it melts. Remove from the heat and mix gently.

3. Meanwhile, beat the butter cream and sugar until it acquires a pale color and a creamy texture. Gradually add eggs and a little flour so that it does not clot. Sift the remaining flour, add the almonds and melted chocolate and mix gently until incorporated. Divide evenly between the trays, leveling the surfaces. Bake in the oven for 35-40 minutes, or until they grow and a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes in trays, then remove and allow to cool completely.

4. To make the filling, beat the cream until rigid peaks form. Place a countertop on a plate and spread the caramel cream on top, then add the prepared cream. Add the second worktop. Allow to cool for about 40 minutes. Powder with sugar and decorate with chocolate eggs and mint leaves. Cut and serve.


Cooked sugar, more or less brown in the heat. Heated to more than 150 ° C, the sugar syrup gradually changes color, gradually losing its sweetening power, while its burnt smell, at first discreet and light, becomes growing stronger at the final stage of cooking, it is so thin that it becomes inconsumable. Light or brown, depending on the degree of cooking, the caramel has multiple uses in pastry. Caramel is available in bottles or sachets. The nutritional value of caramel is the same as that of sugar. Caramel is also an industrial dye (E 150), used especially for certain liqueurs and appetizers, and for some ready-to-use sauces. A spoonful of caramel added to a brown sauce or a fragrant, colorless broth.


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  1. Gilli

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  4. Eban

    normal idea

  5. Joben

    I apologize, this variant does not come my way. Who else can say what?

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