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Description
Are you tired of ordinary, classic cakes and want to try something new, delighting your loved ones once again with a homemade masterpiece? Then this recipe is for you. From it, you'll learn that the baking is ready. Serve it at the table.
Instructions
- 1
Step 1
1. First, let's make the caramel for the cream. Put the sugar (110 grams) into a heavy-bottomed saucepan and heat over medium-high heat. When it begins to turn golden at the bottom, stir it with a wooden spatula until the sugar crystals dissolve.
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Step 2
2. Add the melted butter (50 grams) and warmed cream (up to 50 degrees). Stir vigorously over low heat until all ingredients are completely combined. You can add a pinch of salt.
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Step 3
3. Let the resulting caramel cool.
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Step 4
4. Now prepare the caramel for the dough. Melt the remaining sugar (100 grams) in the same way as in the first step, add honey and stir. Then add the melted butter (110 grams). Mix thoroughly until smooth, then cool to approximately 50 degrees.
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Step 5
5. To the cooled caramel mixture (if you have caramel lumps, strain the mixture through a sieve), add the eggs and whisk with a whisk until smooth and well combined.
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Step 6
6. Add the baking soda, extinguished with lemon juice, and mix.
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Step 7
7. And now add the sifted flour and knead the dough. It will be soft, don't be alarmed :)
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Step 8
8. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
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Step 9
9. Divide the dough into 5-6 parts and roll each part out very thinly into a sheet the size of your baking tray. I rolled out all 5 pieces of dough at once on parchment paper sheets—no need to add flour, as the dough is very easy to work with. Prick the rolled-out dough all over with a fork frequently.
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Step 10
10. Bake in a preheated oven at 200 degrees Celsius for just 5 minutes, until golden. While the cake layer is still hot, trim the edges and cut it into 3 equal parts of equal width. Each of my parts is 9 cm wide.
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Step 11
11. To make the cream, beat sour cream, cream cheese, powdered sugar, and some caramel (I used it all—I like it better this way :)
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Step 12
12. Whip the cream with a mixer until it reaches a slightly runny consistency. In the original recipe, 30-40 grams of caramel and 100 grams of powdered sugar are added to the cream. Taste and adjust according to your preference.
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Step 13
13. Set aside 4-5 tablespoons of the cream for decorating the cake. Spread the remaining cream over all the cake layers. Leave them on the counter for 40-50 minutes so they soften slightly.
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Step 14
14. Start assembling the cake. Take the first greased and already softened sheet-layer and roll it up into a log. Don't worry if it cracks; the following sheets will roll up nicely. After each wrap, gently press and compact the "log" with your palms. Once you've rolled up one layer, wrap the next greased sheet around it, and so on.
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Step 15
15. Tightly wrap our cake with plastic wrap, place it into a springform pan (my cake fit perfectly into an 18 cm diameter pan), and refrigerate overnight to allow it to soak.
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Step 16
16. Remove the cake from the film and spread the reserved cream evenly on all sides. Crush the leftover cake scraps into fine crumbs using a rolling pin, then coat the sides of the cake with them.
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Step 17
17. This is the unusual cake you get, and it's very delicious :)