Experience the delightful simplicity of this Delicate Caramel Cracker Cake, a dessert that combines minimal ingredients for maximum flavor. With its soft, creamy layers interspersed between crunchy caramel crackers, this cake offers a textural contrast that pleases the palate. Its ease of preparation makes it a perfect choice for those seeking a quick yet impressive dessert option. Whether using caramel or even a hint of salted crackers, this cake adapts to your taste preferences with its versatile and forgiving recipe.
Why You’ll Love This: The charm of this cake lies in its straightforward yet satisfying composition. The creamy filling, made from a blend of sour cream and sweetened condensed milk, pairs wonderfully with the slight bite of the caramel crackers, creating a harmonious match of sweet and slightly salty. This cake’s methodical layering not only enhances its aesthetic appeal but also ensures that each bite is infused with a balanced mixture of textures and flavors.
Perfect Occasion: This Caramel Cracker Cake is ideal for casual gatherings, afternoon tea, or as a comforting treat to end any meal. It’s also perfect for celebrations where a light, non-overpowering dessert is desired. Its elegant simplicity makes it suitable for both novice and experienced bakers to prepare for any occasion.
Decoration Tips: For a beautifully finished look, sprinkle the top with crushed caramel crackers for added texture and visual appeal. A drizzle of caramel sauce or a dusting of powdered sugar can also enhance its elegance. If you’re feeling adventurous, add a sprinkle of coarse sea salt on top to accentuate the caramel flavors.
Ingredients:
- Crackers: 300g (approximately 54 pieces, adjusted to fit the mold)
- Cream:
- 700g sour cream, 20% fat
- 200g sweetened condensed milk
- Glaze:
- 140g cream
- 4g gelatin (180 bloom)
- 20g water (for gelatin)
Preparation:
- Line a 15×15 cm mold with plastic wrap and insert an acetate sheet.
- Trim the crackers to fit the mold size.
- Cream Preparation: Mix sour cream with sweetened condensed milk until smooth. Adjust sweetness if desired.
- Assembly: Place a layer of crackers in the mold, then spread 130g of cream. Repeat layering five times, ending with a thin layer of 50g of cream on the top layer for optimal soaking. Cover and refrigerate overnight for stabilization.
- Reserve about 200g of cream in the fridge, covered with plastic wrap.
- Next Day: Hydrate the gelatin in cold water for 15 minutes, then gently heat until dissolved without boiling. Mix the dissolved gelatin with 140g of the reserved cream, pour over the set cake, and return to the fridge to set for 30 minutes.
- Once set, remove the cake from the mold and acetate. Apply a thin layer of the remaining cream around the edges and top, then sprinkle with crushed cracker crumbs.
- Slice and serve, enjoying the creamy layers and crunchy texture of this exquisite caramel cracker cake.
