Carmella is a cake that can already arouse appetite – especially lovers of caramel and chocolate. Elegant layers – fragile bottom, velvety cream and shiny topping – They create a dessert that perfectly combines classic flavors with a hint of modernity. The chocolate topping contrasts pleasantly with a delicate cheese mass, and the velvety caramel adds the dough character.
The caramella will work both on the holiday table and in the role of a delicious addition to daily coffee. Although its preparation requires a moment of focus, the effect is worth every minute spent in the kitchen.
Ingredients:
Cake ingredients:
- 100 g of wheat flour (type 500),
- 50 g of krupczatka flour,
- 100 g of cold butter,
- 50 g of powdered sugar,
Ingredients for caramel mass:
- 25 g of butter,
- 50 g of cancreat sugar,
- 400 g kajmaku,
Ingredients for cheese mass:
- 200 ml of cream (36%),
- 300 g cheese chef,
- A teaspoon of gelatin.
Couaring ingredients:
- 100 ml of cream (36%),
- 100 g of dark chocolate.
Method of performance:
Prepare the bottom of the dough. Grease a 20 cm cake tin. Put the bottom with baking paper. Heat the oven to 160 ° C.
Mix both flour in a bowl. Combine the flour with chopped butter with your fingertips (do not knead) to the powder with a breadcrumbs. Mix with powdered sugar.
Pour the powder into the mold. Spread evenly. Lightly knead and level the surface. Put the cake tin for about 30-35 minutes in the oven – bake until the dough gets a golden color. Leave in the form to cool completely.
Prepare the caramel. Melt in a saucepan (slowly) butter and cane sugar. Add kajmak. Mix the ingredients and heat for a few minutes, stirring constantly.
Put about 100 g of caramel. Pour the rest to the cooled dough. Put them in the fridge for half an hour.
Combine the rest of the caramel with 100 ml of cream cream in a saucepan. Heat on a slow fire. Melt gelatin in a small amount of hot water. Stir into the cream-caramel mass.
Beat the cottage cheese (heated to room temperature) smoothly. In batches, add a warm caramel to it. Mix all the time – until a uniform smooth, mass. Pour it into the cake tin – on a frozen layer of caramel. Set aside in the fridge for at least 2-3 hours.
Heat the cream in a saucepan. Crush the chocolate into it. Heat until the chocolate melts. Mix to a uniform chocolate coating. Cool Pour into a cottage cheese. Put the dough again for 2-3 hours in the fridge.
Source: NowowoPuje.pl
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