Good morning everyone! How are you all? It is Saturday and I love it, I could sleep
as long as waned this morning, No, who am I kidding? My dog woke me up at 8 AM by jumping on up my stomach, thank you Junior! But I am still very relaxed and I have just finished my English homework, uhh, I hate answering 1-6: A-C questions that are all basically the same questions. Well, at least I have done it now. Today will be a slow day on the coach, watching my boyfriend play GTA online and maybe do some reading for school. Tomorrow we will go to some open houses in search for our dream apartment and, celebrate Henriks 24th birthday! His birthday is originally on Monday, but since he works and I end at 5 PM, I won’t really feel like cooking and baking when I come home , so I will do it today and tomorrow instead. And yes; there will be a cake! Since I will bake it this afternoon, I will share that recipe with you the following week, *hopefully*, so Instead, I will share the cake I had on my 18th birthday. A salted burned caramel vanilla bean meringue cake. The cake layers are chewy and delicious!
4 large egg yolks, tempered
2 T heavy cream
1 tsp pure vanilla extract
1 1/2 cup sugar, divided
1 1/2 cup all-purpose flour
1/2 tsp salt
2 large egg whites at room temperature 30 minutes
1/2 cup salted burned caramel sauce + 5 T extra flour
Creamy vanilla frosting – with a twist:
2 sticks salted butter, tempered
1 T whippig cream, tempered
3 cups powdered sugar
1 vanilla bean
pinch of salt
Start off by making the caramel sauce* by tipping the sugar into a heavy-bottomed saucepan and without stirring, until it liquifies. In the meantime in another saucepan, bring the havy cream to a boil. When the sugar is liquified, watch it like a hawk while it’s turning from clear until a dark amber color (make sure it doesn’t smoke!) and add the boiling cream while stirring constantly. I recommend wearing think clothing and gloves! Let simmer for 5-10 minutes until quite thick or reached a temperature of 120C/248F. Add the butter and salt. Let it cool slightly and put the sauce in a jar. The sauce can be stored for up to 1 1/2 week in a sealed jar.
Set the oven to 170C/340F
To make the sponge, separate the yolks from the egg whites(only two!) and put the yolks in a large bowl with half of the sugar, do the same with the egg whites.
Beat the yolks with the sugar and add cream until pale and creamy. Add the vanilla, salt and flour and set aside. Beat the egg whites until a meringue forms. Gently fold the egg whites into the yolk mixture and divide it into three bowls. Adding almost 2/3 of the caramel sauce + 3T of flour into the first bowl and the rest, except a teaspoon, of the sauce + 2T flour into the second one and only one teaspoon of caramel sauce in the third one.
Bake the layers separately, for 10-13 minutes. Let cool completely.
To make the butter cream: cream the butter until creamy together with the scrapings of the vanilla bean and a pinch of salt. Slowly add the powdered sugar. When it becomes too stiff, add the cream, and beat the frosting into a creamy soft deliciousness.
To assable the cake, Start with the darkest sponge and line it with buttercream, fill the circle with caramel sauce.
For the second layer, take the medium sponge and layer it with buttercream mixed with 1T caramel sauce.
Coat the cake with buttercream.
*The caramel sauce is a mixture of a dry and wet caramel which can be a bit tricky to get right, luckily, it’s made out of cheap ingredients so if you feel like you’re not really comfortable, pile up on a double batch or, just make a wet caramel by not burning the sugar before. Also, you can make the sauce a couple of days before to decrease the stress.
BURNT SUGAR DECORATIONS
1 cup sugar
Melt the sugar in a saucepan, and watch it become a dark amber color. On a non-stick baking sheet, pour thin stripes of caramel. Let cool slightly but NOT harden. I used a chop stick, rolling the sugar onto a chopstick forming a spiral. For the bird’s nest, Use a fork and wiggle it back and forth.