Recently, hubby bought me a
mini salted caramel cake that left the carb fearing person in me wanting for
more. What to do when the cake shop is in town? I did the next best thing and
got busy in the kitchen.
Flat tops are a must for
layered cakes. This eliminates waste and spares the shaving away of the cake
dome. For this, I have to tone down the baking temperature and increase the
baking time.
For two 5-inch cakes, the
original temperature of 176C is tweaked to 160C and baking time from 25 minutes
to 35 minutes. I find the cake a wee dry even at 33 minutes ( yeah, I did an
encore baking ! ). Nevertheless, 160C/35 minutes was good enough for me to eat. In fact I had
to control myself from devouring all of the cake trimmings ‘tainted’ with the
frosting and caramel. The difference for
160C/33 minutes was slight. Maybe I will tone down the temperature to 150C the
next round and see if it yields a slightly tender crumb.
The cool and chill process
is important for crumb free frosting. I
was rewarded for my patience because the cake turned out looking fabulous.
It was out of character to
praise myself but I really love how final cake tastes. Perhaps it was the sea
salt. Brown sugar is nice but sea salt makes it sparkles. Good thing this is a
mini cake or else I will have to make another 10km run pretty soon.
The procedure is long so
read it before baking. I find it useful to go through a mental picture of the
process so that I don’t have to rummage my fridge or pantry halfway for things.
Peanut Butter Frosting:
50g creamy peanut butter + 20g unsalted butter, room
temperature + 1/4 cup icing sugar + 1/8
tsp crushed sea salt + 1/4 teaspoon vanilla + 3 Tbsp heavy cream
This can be done when the cake is baking. Whisk all
the above until combined.
Set aside.
Salted caramel
40g water + 80g soft brown sugar
1 tsp vanilla bean extract + 60ml heavy cream + 10g unsalted butter + 1 tbsp sea salt
Bring water and sugar to boil. Remove from heat
immediately.
Add essence, cream, butter and salt. Stir until all is
dissolved.
Cool and set aside.
Cake dough
Two 5 inch silicon trays,
bottom greased
A: 50g plain flour + ¼ tsp
baking powder, sieved
B: 50g unsalted butter, room
temperature + 50g smooth peanut butter + 1/8 tsp fine sea salt
C:
¼ cup fine soft brown sugar
1 medium egg + ¼ tsp vanilla
essence
D:
6 Tbsp full cream milk
4 inch cooker cutter
3 pecans, toasted and cooled.
Coarse sea salt for garnish
Method:
Preheat oven to 170C with raised baking rack.
To make the dough, prepare two 5 inch silicon baking
tray with greased bottom ( for insurance ). Set aside.
Set aside (A) flours in a single bowl.
In a mixer, beat (B) i.e. butter and peanut
butter and salt until combined.
Whisk in sugar until light.
Whisk in egg, vanilla until it is fluffy.
Add (A) flour in 3 batches. Alternate with milk in 2
batches. End the addition with dry ingredient.
Whisk until it forms ridges.
To prepare for baking, spoon equal amount of batter to
the 2 silicon trays.
Drop the tray to spread out the batter.
Bake the cake at 160C ( reduced from preheat temp of 170C ) for 33 minutes. ( see my notes above )
When cool enough to handle, remove the 2 mini cakes.
Cool further on tray lined with silpat.
Freeze for 10 minutes.
Assembly
To assemble, work with the flat side of the cake
facing you.
For the bottom layer, brush salted caramel on surface
until it is totally drenched.
Spoon a generous dollop of frosting on the center of
the bottom layer.
Place the top layer on the bottom frosted layer.
Press the top layer firmly until frosting peeks out
from the cakes.
Use a 4 inch cooker cutter and cut out the layered
dough.
Carefully discard the outer cake rim and remove the
cutter.
Frost the surface of the top layer. Make patterns so
caramel can on the surface.
Pour the caramel in desired pattern, letting a little
drip down the layered cake.
Pressed down the pecans in the center of the frosting.
Sprinkle with sea salt.
Chill.
To serve, bring out from the chiller for 15 minutes
before eating.
Best with coffee.
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