Embark on a delightful journey of flavors with this Swiss Caramel Cake, a divine concoction that pairs a light, airy sponge with the rich, velvety smoothness of caramel. Topped with a glossy caramel glaze and complemented by fresh strawberries, this cake is a sublime treat that effortlessly blends simplicity with sophistication.
Why You’ll Love This:
- Light and Fluffy Sponge: The cake base is a marvel of softness, providing a delicate canvas for the flavors to shine.
- Rich Caramel Infusion: Both the cream filling and glaze boast a deep caramel flavor, offering a luxurious taste experience.
- Fresh Strawberry Contrast: The strawberries add a burst of freshness, beautifully balancing the sweetness of the caramel.
Perfect Occasion: This Swiss Caramel Cake is perfect for special occasions, celebratory events, or as a centerpiece dessert for a sophisticated dinner party. It’s also a delightful project for those who enjoy the art of cake decoration and aspire to create visually stunning and delicious desserts.
Decoration Tips:
- Garnish with Fresh Berries: Top the cake with additional fresh strawberries or mixed berries for a pop of color and freshness.
- Drizzle with Extra Caramel: For an indulgent finish, drizzle additional caramel sauce over the top.
- Edible Flowers: Add a touch of elegance with a few edible flowers for decoration.
Ingredients:
- Eggs: 5
- Corn Oil: 50g
- Milk: 50ml
- Cake Flour: 55g
- Lemon Juice
- Granulated Sugar: 50g
- Baking Sheet Size: 28 x 28 x 3 cm
- Baking Temperature: 175°C for 25 minutes
Cream:
- Whipping Cream: 150g
- Caramel Sauce: 20g
- Strawberries: 6
Caramel Glaze:
- White Sugar: 60g
- Water: 10ml
- Heavy Cream: 80g
- Butter: 20g
- White Chocolate: 30g
- Gelatine: 5g
Instructions:
- Whisk together eggs, corn oil, milk, cake flour, lemon juice, and sugar.
- Pour the mixture into a 28 x 28 x 3 cm baking sheet and bake in a preheated oven at 175°C for 25 minutes.
- For the cream, whip the whipping cream and fold in caramel sauce. Slice strawberries for layering.
- Refrigerate the cake for 2 hours after adding the cream and strawberries.
- For the caramel glaze, cook sugar and water until caramelized. Add heavy cream, butter, and white chocolate. Stir in gelatine until dissolved.
- Cool the caramel glaze slightly before pouring over the cake.
- Refrigerate the cake for an additional 3 hours.
Enjoy this Swiss Caramel Cake, a luxurious dessert that combines the tenderness of sponge cake with the rich allure of caramel, topped off with the freshness of strawberries, for a truly memorable culinary experience!
