CAKE FILLED WITH CARAMEL CREAM

Cake Filled with Caramel Pastry Cream and Caramel Dripping

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This cake has it all: decadent vanilla cake, luscious caramel custard, and silky caramel oozing down the cake. Seriously, you are all going to love this! 

The homemade caramel is fairly easy to make. First you cook the sugar syrup, and then you stir in the cream and melted butter. Then prepare the custard. Mix sugar and egg yolks, then heated with milk, corn starch helps stabilize pastry cream – turning it to a thick, luxurious pudding that can be used to fill anything from cake to fruit tarts and is used in both the pastry cream filling and buttercream frosting.

The vanilla cake which I used to layer will melt in your mouth mmmoist, super tender with a very fine crumb.  To the naked eye, it might appear dense, but once it touches the tongue, it’s OMG so FLUFFY!

A Classic vanilla cake is with filled with luscious caramel pastry cream before being smothered in with a yummy caramel buttercream frosting topped with a smooth caramel sauce.  Sweet, beautiful, light, fluffy and a bit sinful, this is the perfect little cake to share with a loved one! So here we go….

Birthday Cake Filled with Caramel Pastry Cream and Caramel Dripping

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Ingredients

Cake

• ¾ cup Butter
• 1 cup Caster Sugar
• 3 Eggs
• 1 tbsp. Vanilla Essence
• 2 ½ cup All Purpose Flour
• 2 tsp. baking powder
• ½ cup yogurt
• ½ cup water

Caramel Cream

• 1 cup Sugar
• 3 tbsp. Water
• 1 cup Fresh Cream

Caramel Pastry Cream

• 1 cup Milk
• 3 tbsp. Sugar
• 1 tbsp. Vanilla Essence
• 3 Egg Yolks
• 2 tbsp. Corn Flour
• 2 tbsp. Butter
• ½ cup Caramel

Caramel Frosting

• 1/2 cup Butter
• 1 cup Brown Sugar
• 1/4 cup Milk
• 2 cups Icing Sugar

Instructions

Cake

1. Preheat the oven to 180 degree C.
2. Grease two 8-inches round cake pans.
3. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess.
4. Using electric beaters or a stand mixer beat the butter and sugar until fluffy
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
6. In a separate bowl, sift the flour, baking powder, baking soda and salt.
7. Mix together yogurt and water well in another bowl.
8. Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition.
9. Divide the batter evenly between the 2 pans.
10. Bake the cakes for 25 to 35 minutes, or until a tester inserted in the center of the cake comes out clean.
11. Cool the cakes for 20 minutes in their pans, then carefully turn out to cool completely on a rack.

Caramel

12. Add water and sugar in a sauce pan.
13. Bring it to a medium heat and allow it to boil.
14. Boil, uncovered and without stirring, occasionally brushing the sides of the pot with water, until it is a light amber colour.
15. Whisk in the cream gradually (take care for the steam) until fully incorporated.
16. Allow it to cool completely.
17. Chill it in the refrigerator until ready to use.

Caramel Pastry Cream

18. In a sauce pan whisk together the milk and vanilla
19. Heat the mixture; bring it to slight a simmer.
20. In a separate bowl, whisk the egg yolks, sugar and cornstarch.
21. Gradually whisk the hot milk into egg mixture.
22. Return the whole mixture in to same sauce pan.
23. Using a spatula continuously mix the mixture over medium heat.
24. Mix constantly, without a break, until thickened and becomes glossy, about 2 minutes.
25. Pour this immediately through the strainer, whisking it through.
26. Stir in the butter.
27. Place a piece of plastic wrap directly over the surface of the custard.
28. Let it cool to room temperature.
29. Whisk ½ cup of the caramel sauce into the cream mixture and chill until ready to assemble.

Caramel Frosting

30. Melt butter in a pan.
31. Add brown sugar and boil for two minutes, stirring constantly.
32. Add milk and stir until mixture boils, remove and cool.
33. Pour into mixing bowl and add powdered sugar a little bit at a time.
34. Beat well after each addition of powdered sugar.

Assemble and Layer the Cake

35. Place the first cake layer on a plate or platter or a turn table.
36. Fill a piping bag fitted with a plain tip with about a cup of frosting.
37. Pipe a ring around the outside of the cake.
38. Scrape half of the caramel pastry cream into the center of this and spread to level.
39. Top this with the second cake layer, and spread a thin coating of frosting on the top and sides of the cake and chill for 20 minutes (this is the crumb coat).
40. Now completely coat the top and sides of the cake with frosting and level until smooth.
41. Pour the caramel sauce on the cake.
42. Using a pastry bag fitted with a piping tip(2D) of your choice or decorate as preferred.
43. Chill until ready to serve.

Note: All of the elements can be made a few days in advanced and then assembled.