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Caramel cake｜Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

卵 : 2個
キャラメル : 60g
水 : 30g
(A)きび砂糖(グラニュー糖) : 20g
(A)溶かしバター : 25g
(A)薄力粉 : 80g
(A)ベーキングパウダー : 2g
(B)きび砂糖(グラニュー糖) : 20g
アーモンドスライス : 12g

Time required

15minutes

Procedure

1) キャラメルを溶かす 00:10
Put caramel and water in a bowl and heat in a 600w microwave for 30 seconds.
Mix well and heat again for 20 seconds.
2) 卵黄生地を作る 00:42
卵を白身と黄身に分け、卵白は冷蔵庫で冷やしておく。
卵黄に(A)のきび砂糖(グラニュー糖)、溶かしバターを加えて泡だて器で混ぜる。
溶かしたキャラメルも加えよく混ぜる。
(A)の薄力粉、ベーキングパウダーをザルでふるいながら加えて混ぜる。
3) メレンゲを作る 02:13
卵白を低速で泡立て、白っぽくなったら中速に変えて泡立てる。
(B)のきび砂糖(グラニュー糖)を3回に分けて加えていく。
4) 卵黄生地とメレンゲを混ぜる 02:56
卵黄生地にメレンゲを3回に分けて加えていく。
5) オーブンで焼く 04:28
Line the bat with parchment paper and pour the batter into it to make it flat.
Scatter almond slices on top.
Bake in an oven preheated to 180°C for 12 minutes, then lower the temperature to 170°C and bake for 6 minutes.
Peel off the paper and cut into long strips to complete.

Point

・A cake made by melting store-bought caramel and mixing it into the dough.
・If you heat the caramel in the microwave all at once, it will overflow.
・When making the meringue, add the sugar in 3 batches. Add the first time when it becomes whitish, add the second time when the sugar melts and streaks appear, and finally add the second time when the sugar melts and whisk until peaks form.
・When mixing the meringue into the egg yolk batter, mix well the first time. For the 2nd and 3rd times, use a whisk to mix the top part and then lightly mix with a rubber spatula.
・The size of the bat is 23cm x 17cm and 3cm in height. If you cut it into thin strips, you can make a stylish stick-type cake.