Biscuit cake "Caramel"

We offer you a recipe for a delicious multi-layered butter biscuit cake with caramel cream and icing. Biscuit cake "Caramel" is a very beautiful and delicious dessert.

Ingredients

• For test:
• Eggs - 9 pcs.
• Sugar - 150 g
• Flour - 150 g
• Butter - 150 g
• Vanilla sugar - 1 teaspoon
• Salt - 1 pinch
• For cream:
• Sugar - 200 g
• Water - 50 ml
• Cream 30% fat - 800 ml
• For glaze:
• Sugar - 150 g
• Starch - 10 g
• Cream 30% fat - 130 ml
• Lemon juice - 1-2 teaspoons
• Gelatin - 5 g
• Water - 100 ml
• Salt - 1 pinch

Directions

1. Let's prepare caramel for cream. Pour 200 grams of sugar into a deep frying pan or pan with a thick bottom, add 50 milliliters of water. Melt the sugar over high heat and cook the caramel for one to two minutes, until dark brown.
2. Without removing from heat, gradually and very carefully pour in 300 milliliters of cream, with a fat content of at least 30%, bring to a boil, mix.
3. Pour into a baking sheet or other flat dish and refrigerate for at least 4-5 hours.
4. Let's make a butter cake. Separate the whites from the yolks of nine eggs.
5. Put 150 grams of soft butter in a mixer bowl, add 100 grams of sugar, add a pinch of salt and one teaspoon of vanilla sugar, beat at high speed until white.
6. Without stopping beating, gradually add the yolks. From time to time, remove the mixture from the sides of the mixer bowl. Beat until a homogeneous mass is obtained.
7. In a separate bowl, beat the whites, add 50 grams of sugar in three doses. Whisk until a medium density foam is obtained.
8. Gently mixing in one direction, gradually add whipped proteins to the oil mixture.
9. Sift 150 grams of flour, gently mix in one direction until a homogeneous dough is obtained.
10. Put the finished dough on a baking sheet lined with baking paper and greased with butter, level it.
11. (Our baking sheet is 60x40 cm, two 30x40 cm baking sheets can be used.)
12. Bake at 180 degrees Celsius for 8-10 minutes, until golden brown. We let the finished biscuit cool, put it on a wooden board. We leave to rest for 3-4 hours. We divide the biscuit into six equal cakes.
13. We return to the preparation of the cream. We take out the cooled caramel from the refrigerator and transfer it to the mixer bowl. Add 500 milliliters of cream, with a fat content of at least 30%, and beat at high speed until a fluffy cream is obtained.
14. Let's start assembling the cake. We put the cake on a wooden board and cover it with a sixth part of the prepared caramel cream. We put the next cake on top and also cover it with a part of the caramel cream and so on all six cakes.
15. Lubricate the entire cake with cream. In decorating the cake, you can show your imagination. We send the cake to the refrigerator.
16. We cover the cake with caramel icing. Soak 5 grams of gelatin in water according to the manufacturer's instructions on the package. Pour 10 grams of starch into a bowl, pour 30 milliliters of water, mix, set aside.
17. Pour 150 grams of sugar into a deep frying pan or pan with a thick bottom, add 1-2 teaspoons of lemon juice, melt over high heat and cook for 1-2 minutes, until dark brown.
18. Turn off the heat and, while stirring, carefully pour in 70 milliliters of water and 130 milliliters of cream, with a fat content of at least 30%. Return to heat, add a pinch of salt. Stirring, bring to a boil. We turn off the fire.
19. Mix water with starch. Stirring caramel all the time, add starch and soaked gelatin.
20. We filter through a sieve and let cool to a temperature of 30 degrees Celsius.
21. Cover the cake with caramel icing. We collect the icing, which is glass from the cake, and filter it again. If necessary, cover the cake with icing again.
22. We put the cake in the refrigerator for several hours.
23. We shift the finished cake "Caramel" to a dish and serve to the sweet table.