This cake is both lavish and rich
This caramel cake is a typical American Southern cake. Meaning it is lavish, rich and an insane calorie bomb. It is a caramel cake that tastes amazing and juicy. Therefore, it is huge possibility that this could become a favourite cake among family and friends. It is relatively easy to bake, although somewhat time consuming.
225 g butter (good quality butter in other words, not margarine)
1 dl rapeseed oil
6 dl sugar
7 dl wheat flour, spelt or gluten free
6 large eggs
2 egg yolks
2 dl sour cream
½ tsp salt
1 teaspoon baking powder
3 teaspoons vanilla sugar (genuine vanillal)
250g butter (good quality)
3 cans sweetened condensed milk (in other words, not the Norwegian brand Viking)
7 dl sugar
1 teaspoon vanilla sugar
1 tsp salt
2 teaspoons lemon juice
Possibly: A little heavy cream if the icing gets too thick
Directions: Caramel Cake
- Put the butter, oil, vanilla and sugar in a bowl and use a mixer to run until it is fluffy and light. It takes 5-6 minutes.
- Reduce mixer to half speed and put in the eggs, one at the time, and finish with the egg yolks. Run mixer until each egg is well incorporated.
- Sift flour, baking powder and salt into a suitable bowl.
- Ad the sour cream into the wet mixture, while running the mixer at low speed.
- Gradually add the flour until you get a nice and smooth batter. Do not over mix, or else you can end up with a stringy batter.
Pour the mixture into three non-stick cake tins of 22 cm. Make sure you have approximate equal amount in each form.
Bake: In the middle of the oven at 175 ˚C. Depending on oven for 23-27 minutes. Do not bake so that the cake gets dry. Use a cake stick and stick it in the middle of the cake. When the cake stick comes out just with a little cake on the pin – the cake is then ready. Put cake sponges on a rack and let them cool completely.
- Put all the ingredients for the icing in an appropriate thick-bottomed saucepan. With the exception of the cream. This you use when the icing cools, and if it becomes too thick.
- Now set the saucepan on medium heat and stir constantly until it begins to simmer. Then reduce the heat so that it barely simmer. Stir occasionally to prevent burning.
- Let it simmer until it get a nice brown colour and a distinct taste of caramel. It takes approximately 1½ hours. Cool the caramel icing completely.
- The caramel icing should be so thick that it smeared on cake holds its shape. It is better that icing becomes too thick, than too thin. If It becomes a little too thick whisk in a little by little heavy cream until it gets the right consistency.
Assembly: Trim the cake bases if necessary, so you get a level cake. Something I did not do the first time, and got a cake that looked like the Leaning Tower of Pisa. Start by setting the first cake sponge steady on at cake platter. Put on caramel icing, and place the next sponge on top. Continue with icing. Once you have added all three-cake sponges, use a cake spatula or rubber spatula and spread the caramel icing over the entire cake. You should also have a smooth layer on the sides of the cake.
Caramel Cake served: Within a few hours and stored cold.
Allergy: Lactose. Easy to bake gluten-free, just use gluten-free flour. High on FODMAP due to the lactose content. Bake the cake with gluten-free or spelt, flour and you will be able to reduce FODMAP. Lactose-free condensed milk are not available on the market yet, so it is not possible to reduce this cake to low FODMAP.