23.10.11

CARAMEL CAKE

Here is my cake with Lydon's caramel syrup

With its light, fluffy texture, restrained flavour, not overly sweet and not overloaded with gooey frosting, this cake is a true delight! It all started with Shuna Fish Lydon’s "signature caramel cake" AKA Daring Bakers. One look at the recipe and I knew it won't measure up. Still I gave it a try and then promptly discarded it. It reminded me of those dense cakes pretentious urban eateries serve up nowadays. But all is well, I replaced the cake with one of my own and just used Lydon's caramel syrup, which I have to admit... is quite remarkable. 

CARAMEL CAKE
3 eggs
2 egg yolks
2/3 cup of 3.25% buttermilk
2-1/4 cups cake flour
1 cup sugar
3-1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
You will also need:
1/2 batch of caramel syrup
1 batch of caramelized butter frosting

• Begin with the caramel syrup. It has to cool down before the cake can be assembled.
• When the caramel syrup is lukewarm, turn the oven to 350°F.
• Lightly spray the bottom and sides of two 9 inch spring form cake pans.
• Line completely with parchment paper, bottoms and sides included. The paper will stick to the sprayed pan.
• Spray the parchment again.
• Place the 3 eggs and 2 yolks in a medium sized bowl.
• Add the 1/8 cup of buttermilk, whisk well and set aside..
• Combine the flour, sugar, baking powder and salt in a large bowl and whisk to blend.
• Add the remaining buttermilk, 1/3 cup of caramel syrup and the butter to the dry ingredients.
• Blend together on low speed.
• Increase to medium speed and beat for 2 minutes until light fluffy.
• Add the egg mixture in three parts, scrapping down the sides of the bowl after each addition.
• Do not over mix.
• Divide the batter among the two prepared pans.
• Bake the cake layers for 30 minutes, or until a toothpick inserted in the center comes out clean.
• Place the cake pans on a wire racks.
• Let the cake layers cool completely.
• When completely cooled down, place the cakes still in the pans in the fridge.
• Chill for about an hour.
• Remove from the fridge and proceed with the removal.
• Unhook the spring mechanism and remove the ring.
• Carefully slide a blunt knife under the bottom parchment and loosen the cake from the pan.
• Grasp the bottom parchment and carefully slide the cake layer onto a platter.
• With the aid of the blunt knife carefully pull the parchment from under the cake.
• To remove the second layer, run a blunt knife around the pan.
• Place a wire rack on top of the cake pan and invert.
• Spread the cake layer that is on the platter with caramelized butter frosting.
• Slide the inverted cake layer on the top.
• Frost the entire cake with caramelized butter frosting.
• Drizzle with caramel syrup.
• Chill the assembled cake for half an hour.
• Remove, slice and serve.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!