Do you know what it's like to have a craving? Yes, bad, bad at all? :))
One day I found a caramel cake recipe. Although initially I said I didn't have time, it's too hard to do… in the end I gave up, because I had started dreaming of chocolate and caramel waves too much. :)) I bought everything I needed, I took my regular prescription to the printer and I got to work.
The big problem was that the cake didn't work out. No, it wasn't the recipe's fault. I guess! :)) It also happens that despite the title of "big cake" received from friends, I'm still wrong. 😀 It can happen to anyone, but it is important not to lose your temper. There will always be a saving solution. 😉 And the recognized mistake is half forgiven, as if! :))))
- For the cookie sheet:
- 150 g butter
- 100 g sugar
- 250 g flour
- 1 sachet of vanilla sugar
- For caramel cream:
- 500 g milk caramels
- 50 ml whipped cream
- Chocolate cream:
- 150 g dark chocolate
- 100 g milk chocolate
- 150 ml whipped cream
- 2 large Neapolitan sheets
Preparation Cake with wafer and caramel sheets:
Soft butter at room temperature, mix with sugar and vanilla sugar until it becomes like a cream. Add the flour in which I mixed a pinch of salt and knead until a homogeneous dough is obtained.
Spread the dough in a 20/30 cm tray lined with baking paper and bake in the preheated oven over medium heat for about 15 minutes, until the edges begin to brown. Remove the top from the tray with the baking paper and leave to cool on a grill.
This cookie sheet can be replaced with regular cookies. 😉
Put the caramels in a pan with a thick bottom together with whipped cream. Stir constantly until the caramels melt and the composition begins to boil.
Set aside and leave to cool.
We put the cooled countertop back in the tray in which we baked it, we pour caramel cream on top and we put it in the fridge until the cream hardens.
- Here follows the great turn in the recipe. 😀 The countertop was too crumbly to be cut and the caramel stubbornly insisted on hardening and sitting on the countertop, not to go downhill. :)) So, I took the cake completely and put it in a pan. I heated it over low heat until the caramel became liquid again and I was able to homogenize with the crushed top.
The cream obtained I spread it so hot over a large sheet of wafer. I covered it with another wafer sheet, pressed it well by hand and let it cool.
The broken chocolate pieces are melted together with the whipped cream. Bring to the boil, set aside and mix well. Leave to cool.
The wafer sheet with cream is cut in half. We will thus obtain 2 parts of the cake, approximately the size of a sheet of A4 paper. Spread the cooled chocolate cream on one of the sheets, cover with the second sheet and put back in the fridge.
It is portioned as desired.