Karmel Cake

Karmel Cake
Rose Levy

1 cup light brown sugar, preferrably Muscovado
1 1/4 cups milk, divided
2 tablesoons unsalted butter
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
2 cups cake flour or bleached all-purpose flour, sifted into measuring cup
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter

Set oven rack in lower third of oven. Preheat oven to 350 degrees.
Butter and flour the inside of a 9 by 2-inch round cake pan. You also could line the bottom with parchment paper that also has been coated with baking spray and flour.

To make the caramel, have ready a 2-cup or larger heatproof glass measure, coated with nonstick cooking spray.

In a medium heavy saucepan, with a silicone spatula, stir together the brown sugar, 3/4 cup of milk and the butter. Bring the mixture to a boil over medium-low heat, stirring constantly. Stop stirring and boil until an instant-read thermometer registers 238 degrees, the soft ball stage. Tilt the pan to get enough depth for an accurate reading. It will take about 10 minutes or more to reach this stage, and the mixture will look slightly curdled. When the sugar reaches temperature, immediately remove the pan from the heat and pour the mixture into a prepared glass measure to stop the cooking. You should have 1 cup. If less, add cold water to equal 1 cup. Scrap the mixture into a medium bowl and gently whisk in the remaining milk. Don't worry if some ofthe liquid crystalizes on the bottom, it will dissolve during baking.

Place the bowl on a wire rack and allow the mixture to cool until is is no longer warm to the touch. It will take about an hour, but to speed cooling, it's fine to set the glass measure in a bowl of ice water. If desired, stir the mixture a few times while cooling in order to equalize the temperature.
To make the batter: In a medium bowl, whisk the eggs and vanilla until just lightly combined. In the bowl of a standing mixer fitted with the flat beater, mix the flour, baking powder and salt on low speed for 30 seconds. Add the butter and cooled caramel. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter ito the prepared pan, and smoothe surface evenly with a small offset spatula.

Bake for 25 to 35 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so the top side is up. Cool completely.

Makes 8 to 10 servings.

 

Caramel Cupcake

Next make the Chocolate Caramel Buttercream

Yield: about 3- 8 (7cups)

Ingredients
0- 11.5 granulated sugar, divided ( 0- 9.1 sugar with the water AND 0- 2.4 with the egg whites )
0- 4 water
0- 8 egg whites ( 8 large egg whites)
1 t. cream of tartar (optional)
1- 8 unsalted butter, at room temperature (my butter left a indention when pressed but was still a
little firm, cut into small pieces (6 sticks) you just don't want it too softened.
1 tbs. vanilla extract
1 pinch of salt (optional)
0- 8 homemade dulce de leche, or purchased (about 1 cup of dulce de leche)
0- 3.5 melted, cooled chocolate ( your choice I used Lindt's a touch of sea salt)

Method

1. combine 0- 9.1 of sugar and the water in a saucepan, and stir with your finger to break up the sugar. Bring to a boil over medium high heat. Give the pan a swirl to dissolve the sugar. If necessary turn down to a simmer while you prepare the egg whites. You want the syrup to caramelized to a light amber color, do not let get too dark or it will taste burnt. The temperature should be around 325°F. Let the syrup cool to 260°F
2. Put the whites in your mixer while the syrup is cooling or just before you take the caramelized syrup off the burner, with the whip attachment and whip until frothy, then add your cream of tartar if using. Turn your mixer up to medium-high and when soft peaks form, add the remaining 0- 2.4 of sugar in a gradual stream. Continue to whip until stiff but glossy peaks form.
3. Add the caramelized syrup in a steady stream to the whites and sugar on medium-high speed, making sure not to get it on the whip as it will fling the sugar to the sides of the bowl and it will quickly harden not getting incorporated into the mixture.
4. Beat the meringue at high speed until cool, which may take as long as 15 minutes. You can touch the bowl periodically with the inside of your wrist and feel it cooling down.
5. Add the butter a piece at a time when the meringue is sufficiently cool. Turn your mixture to medium while you add the butter. Continue to beat until the mixture becomes smooth and satiny. If at anytime the mixture looks curdled, just continue to beat it, have faith it will come together.
6. Next, you want to add your 1 tbs. of vanilla and your 1cup of dulce de leche( if necessary heat the dulce de leche mixture a bit to get it smooth, mine is usually does not need this), and melted, cooled chocolate. Beat to combine. The buttercream is ready to use, however if you let it set for a day is will have as many air pockets. Making it easier to obtain a smooth appearance on your cake. Either way up to you.

Read more here: http://blogs.newsobserver.com/food/weekend-warrior-karmel-cake-from-roses-heavenly-cakes#storylink=cpy