Wishing all my readers a Very Happy New Year 2015
Let us begin this new year with a sweet note. Last year for me was a ride on roller coaster. There were so many ups and downs. The two main incidents were loosing my father and taking my blogspot to domain. When coming to my blog I am so happy that so many readers are actually trying my dishes and am getting so many positive feed backs. This year I am planning to post more video recipes in my you tube channel and hope by the next year it becomes a success too. To celebrate and welcome this new year, I made an eggless caramel cake with salted caramel butter cream and salted caramel glaze. We shared it with our friends.
Last time I tried caramel cake with flax gel and I got some mixed reviews. Some asked for a recipe with easy to get ingredients. So I tried it again with some modifications and used curd this time. I was so happy with the results. The cake was so spongy and it was so light. The flavour of the caramel syrup was so lovely. When paired with the fluffy caramel butter cream and gooey caramel syrup it was divine. You need to taste this to realise it.
I have already posted the preparation of caramel syrup and caramel sauce in my blog. Please take a look. I have even done a video for caramel syrup. Don’t miss it. IF you don’t know the difference between a syrup and sauce, then here it is. For the syrup, we caramelize the sugar to dark brown and add water to bring it to honey consistency whereas the sauce is very rich. Heavy cream and butter are added to the caramelized sugar to bring it to sauce consistency. Sauce can be used for topping desserts whereas the syrup is used in cakes to give the caramel flavour. To my regular caramel sauce I added 1/2 tsp of salt and made salted caramel sauce. The saltiness gave a nice twist to the usually sweet sauce. The caramel syrup is bitter as the caramel is the process of burning the sugar. But the bitterness will not affect the final taste of the cake. Only the flavour will come through. So no worries. Now let us move on to the recipe.
Makes 2 – 6″ cakes or 1- 8″ cake
For The Cake:
Brown sugar-1/2 cup
Curd/ Yogurt – 1/4 cup
Caramel Syrup – 1/4 cup
Vanilla Essence-1/2 tsp
Flour/ Maida-1 1/4 cups
Baking Powder-1 tsp
Baking Soda-1/2 tsp
For The Butter Cream:
Caramel Sauce – 1/3 cup
Icing Sugar-2 cups
For The Glaze:
Caramel Sauce – 1/3 cup
For The Cake:
Preheat oven to 175°C.
In a bowl cream together butter and brown sugar.
Add caramel syrup and curd and beat until incorporated.
The batter may look curdled, but it is fine.
Mix together flour, baking soda, baking powder and salt in a bowl.
Add it to the butter mixture and beat until all the ingredients are incorporated.
Pour the batter in two 6″ greased and dusted pans ( you can also use goop to grease the pans).
Bake it for 30-40 minutes or until a skewer inserted comes out clean.
Remove the pans from oven and let them rest on wire rack for 5 minutes.
Flip the cakes on the wire rack and allow them to cool completely.
Salted Caramel Butter Cream:
In a bowl beat together butter and salted caramel sauce until fluffy.
Add sifter icing sugar in batches and beat until combined.
Add little milk to bring the butter cream to desired consistency.
Cover with cling film and set aside.
Assembling The Cake:
Trim off any irregularities in the cake with a serrated knife.
Apply a blob of butter cream on the serving plate and place a cake on it.
Apply a layer of butter cream on top with a spatula.
Now place the other cake on top.
With the help of a spatula, cover the whole cake with the butter cream.
Using a bench scraper, smooth the sides of the cake.
Now pour the sauce on top and let it fill the top and drizzle on the sides.
Decorate the cake with the remaining butter cream.