Caramel Ice Cream Cone Cake
On a hot summer day, I recommend a dripping cake decorated with ice cream cones. The ice cream cones are glued to the surface of the cake and connected to the caramel topping to make a melted ice cream effect. In summer, make such a cake idea , Just looking at the coolness upgrade. With caramel sauce and cold cream, the deliciousness is also super bonus! Let’s try it out while taking advantage of the “hot”!
Materials
Cake body
150g unsalted butter
150g fine granulated sugar
2 eggs
Vanilla extract 4ml
Low gluten flour 200
Baking powder 4g
80g milk
Caramel sauce
Fine granulated sugar 300g
60g water
Light cream 300g
Caramel cream
450g unsalted butter
Caramel sauce 2500ml
Practice
Cake body
① The butter is softened to room temperature in advance and stirred well.
② Add fine granulated sugar in portions and continue to mix until it is evenly mixed.
③ First add an egg and mix well.
④ Add another egg and vanilla extract and continue to mix until smooth.
⑤ Sift in low-gluten flour and baking powder, mix well.
⑥ Add milk in portions and continue to mix evenly (add after each mixing is even).
⑦ Put oil paper on the mold, pour the cake batter of ⑥ and smooth the surface.
⑧ Put it into the preheated oven at 180 ℃ in advance, bake it for 40 ~ 45 minutes, and take it out of the oven.
⑨ Slice the baked cake in layers (at least three layers, otherwise the cut surface will not look good).
Caramel sauce
① Put fine granulated sugar and water in the milk pan, boil and start stirring.
② Add 1/3 whipped cream to caramel color, continue to boil, stir to prevent sticking to the pan.
③ Add another 1/3 of whipped cream and mix well. After boiling, add the remaining whipped cream and cook until the solution becomes less thick and cool.
Caramel cream
① Beat unsalted butter with a blender until it looks like the picture.
★ Butter cream is more stable and difficult to make with butter.
② Add caramel sauce and continue to beat with an electric eggbeater until 7 or 8 minutes show obvious lines (do not use too hard for wiping noodles). Take a part of the cream frost and put it in the refrigerator to freeze the ice cream as a cone. The remaining cream frost is used to wipe the surface.
Combination
① Start to wipe the noodles, take a piece of cake embryo and fix it on the base, put in a proper amount of caramel cream cream and gently smooth it out.
② Then add a slice of cake embryo and smooth it with cream cream.
③ By analogy until all cake bases are smeared, note that the thickness of each layer is about the same.
④ Finally, smooth the sides and top, put in the refrigerator to refrigerate for an hour.
⑤ Put the remaining caramel sauce into the decorating bag to make a dripping feeling as shown in the picture.
⑥ Squeeze the caramel sauce on the surface of the cake and smooth it gently
⑦ Making caramel ice cream cone: Put the frozen soy cream cream in the ice cream cone with an ice cream spoon, and place it on the cake at will.
