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Caramel cubes

Caramel cubes

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In a bowl, mix the flour with the sugar, a pinch of salt and ground walnuts.

Add soft butter and egg.

Knead a fairly soft and sticky dough, which is placed in foil and refrigerated for an hour.

The dough is spread in a tray (20/30 cm) lined with baking paper and put in the oven, over medium heat, for about 15 minutes, until it starts to brown on the edges.

Caramelize the sugar with 2 tablespoons of water. When it starts to brown, add sour cream and butter.

Stir continuously until the caramel melts, then add the walnuts. Boil over low heat, stirring constantly, until a thick mixture is obtained. Leave to cool.

Spread the caramel over the cookie sheet, then cut into cubes.

How to prepare the delicious cake with walnuts and caramel

First we prepare the countertop. Mix the egg whites with a pinch of salt until they become foam. Add the sugar gradually, alternating with hot water mixing at high speed. Then add the yolks and oil, stirring constantly. At the end we incorporate sifted flour, mixed with baking powder and then ground walnuts.

Pour the composition obtained in a tray (25 × 35 cm) lined with baking paper. Bake the top for 30-35 minutes at 175 ° C.

After it is baked, take it out on a grill and leave it to cool. When it is completely cold, we cut it in half. It's not a tall countertop, so cut it carefully.

*If you do it the day before, it will cut much easier.

The cream is very easy to prepare. Melt the sugar in a saucepan until it gets a nice color, being careful not to burn it. Add the hot water carefully and let it boil until the caramel has dissolved. Let the syrup set aside to cool.

Separately mix the egg with the 3 tablespoons of sugar, incorporate the flour and caramel syrup. Simmer over low heat for about 5 minutes until thickened.

After turning off the heat, add the diced butter and mix until smooth. We give the cold cream and we stop between decoration a few spoons (I put about 6 spoons, around 70 g).

In a bowl, mix the liquid cream until it starts to harden. Then add the caramel cream, little by little, mixing continuously.

*I tried twice to prepare cream with whipped cream in the idea of ​​not using vegetables but the cream was cut.

In a non-stick pan, fry the walnuts without burning them. Then we transfer them on a wooden lid and chop them bigger or smaller, according to preference.

Now we can assemble the cake.

On the first top, spread three parts of the cream evenly, place the second top, the rest of the cream and decorate with the fried walnuts and the caramel set aside.

Let the cake cool for at least 2-3 hours, then we can cut it. I assure you that the delicious cake with walnuts and caramel is a real delight. Try it and you will be convinced! Good appetite!

Cake with burnt sugar sheets and caramel cream

Cake with burnt sugar sheets and caramel cream: a good-looking and tasty cake that requires quite a lot of attention. But, the final result shows us that it is worth it.

On Gina Bradea's blog you can find other cake recipes, at least as simple and delicious as this one. Here are just a few examples of such recipes, maybe you will try one of them:


  • countertop
  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons flour
  • 3 tablespoons starch
  • 1 teaspoon baking powder
  • a pinch of salt
  • Cream
  • 250 gr of mascarpone
  • 4 yolks
  • 5 tablespoons sugar
  • 300 ml whipped cream
  • 3 sheets of gelatin (6 gr)
  • 1 vanilla essence
  • Caramel
  • 200 g sugar
  • 250 g whipped cream
  • 100 g butter
  • decoration
  • 200 ml whipped cream
  • forms of melted sugar
  • 1 can of peach compote (850 gr)

We start with the sheets for the countertop, four sheets of cocoa without flour. Separate the egg whites from the yolks. Beat the egg whites sprinkled with salt, then gradually add 125 g of sugar. The yolks are mixed with a pinch of salt and 125 g of sugar. Combine the two compositions and incorporate the cocoa.

In a baking tray lined with baking paper lay a sheet of cake sheet composition 1 cm thick. This will result in four sheets that bake for 15 minutes at 190 degrees. Leave the sheets to cool, then cut them with the 24 cm cake-shaped ring.

For the mascarpone cream, froth the mascarpone with the sugar and a pinch of salt, then mix with the whipped cream.

For the salted caramel cream, caramelize the sugar with the water until it turns amber. Add the liquid cream and mix well until smooth, then add the butter cut into small pieces and mix again until the cream is smooth. At the end, add salt to taste. Allow the salted caramel cream to cool well before assembling the delicious salted caramel cake.

The cake will be assembled inside the circular shape with which we cut the sheets. Place the first sheet of cocoa at the base and spread 1/4 of the caramel cream over it, then 1/4 of the mascarpone cream. Next is the second sheet with cocoa, and caramel, mascarpone and so on, resulting in four uniform layers of sheets with delicious creams on top.

From the leftover leaves left after cutting, we make small cubes with which we decorate the delicious cake with salted caramel, on top. The result will be an extremely delicious and good-looking cake, which we will refrigerate for at least 2 hours before slicing, so that the layers can be placed well and nicely.

Caramel and mascarpone cream cake

For all caramel lovers this cake is absolutely wonderful. In general, caramel cream cakes seem to be sweet, but know that they are not if you know what to combine the cream with. So far in the category of caramel cakes we have prepared sneakers and caramel cream cake that have been successful every time.

I have the recipe from Mrs. Mirela, it is the third recipe I try from her and I can say that this time too I made a very good cake, which completely delighted me. It consists of a cocoa top, syruped with coffee, a caramel cream and a mascarpone. I didn't use the icing just in order not to be so sweet, I put cremad e mascarpone on top with the pos then I powdered with cocoa. Of course you can make chocolate icing if you want or simply grate the chocolate, depending on what you like. Or if I'm good at thinking and a layer of caramelized nuts would be ideal.

Cakes are my favorites and always like a new recipe, so when I saw this recipe I wanted to try it right away, I really like caramel and mascarpone creams. Although it has two creams to know that it is very light, you can even eat two slices, it is not overly sweet.

In the initial recipe it was written that it is syruped with a classic syrup with water and sugar, I preferred to syrup it with coffee precisely in the idea of ​​reducing from sugar.

And at the caramel cream I had some emotions, I can honestly write, but it turned out very good! And yes I used whipped cream with 32% fat

Otherwise you don't have to have emotions when preparing it, everything goes pretty fast.

Cake with caramel cream and mascarpone

Ingredients for a 20 × 20 tray:

  • 5 eggs
  • 6 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons cocoa
  • 1 teaspoon baking powder
  • 2 tablespoons oil
  • a pinch of salt

  • 220g cough sugar (1 cup of 250ml)
  • 250ml water
  • 3 tablespoons flour
  • 1 or
  • 150g butter at least 80% fat
  • Himalayan salt if you want salty caramel flavor
  • 300ml whipped cream
  • 3 tablespoons powdered sugar

  • 250g mascarpone
  • 250ml whipped cream
  • 3 tablespoons powdered sugar
  • a little vanilla essence

For the syrup I used unsweetened coffee.

How to prepare the cake with caramel cream and mascarpone

For the beginning, we prepare the cocoa top.

Preheat the oven to 180 degrees C.

Mix the egg whites with a pinch of salt until they harden then add the sugar and mix until it melts and then gradually add the yolks and mix well after each until incorporated. We mix the flour, cocoa, baking powder in a bowl and add them to the egg mixture, mixing lightly with a spatula over the head so that the composition retains its volume.

Pour the composition into a tray lined with baking paper and let it bake for about 20 minutes. For more safety we test with the toothpick.

Remove the tray, let the countertop cool and then cut it in half.

Caramel cream preparation:

Melt the sugar carefully in a saucepan until it caramelizes, being careful not to burn it. Take the pan aside and slowly pour 150ml of water (be careful not to burn yourself).

Put the pan back on the small fig and leave until the sugar melts.

Separately mix the egg with the sugar and gradually add the flour then add 100ml of water.

Pour the mixture over the syrup in the pot and mix gently until it thickens. Turn off the heat and add the butter to the hot mixture, stir until incorporated and allow to cool.

Separately beat the whipped cream with powdered sugar. Incorporate the whipped cream into the well-cooled caramel mixture, a delicious cream results!

For the mascarpone cream, put the mascarpone, whipped cream and sugar in a bowl and mix until it hardens. If you work with natural cream for whipped cream, be careful not to mix too much, otherwise it will cut.

we put the first part of the top, we syrup it with coffee, half of the caramel cream, half of the mascarpone cream, then again the top, the caramel cream, the mascarpone cream.

As I wrote in the introduction you can grate the chocolate on top or put a layer of fried hazelnuts.

We put the cake cold from one day to the next and the next day we cut it with a sharp knife passed through the water.

Look how fluffy it is

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


1. In a large saucepan, heat the oil or butter and add the popcorn corn with a pinch of salt. Make sure all the grains are greased with oil or butter and put the lid on the pan, leaving it on medium heat.

2. After all (or almost all) the corn kernels have become popcorn, turn off the heat and leave the pan aside, without a lid.

3. Separately, melt the caramel butter and add the brown sugar over low-medium heat, until it melts and acquires a copper color (3-4 minutes).

4. Add condensed milk, vanilla, salt and baking soda and let simmer for a few more seconds.

5. Turn off the heat, bring the popcorn over the caramel and stir until all the popcorn has a layer of caramel.

6. Place the caramel popcorn on an oven tray lined with a baking sheet.

7. Spread the popcorn well on the tray and put the tray in the oven for 15 minutes at 100 degrees.

8. After the time has elapsed, serve the caramel popcorn.

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