Triple Caramel Cake 



Triple Caramel Cake 



  • Preparation 45 min
  • Cooking 45 min
  • Cooling 2 h
  • Servings 10

Ricardo's recipe: Triple Caramel Cake 



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Ingredients

  • Cake

    • 3 egg whites
    • 2 cups (500 ml) sugar
    • 3/4 cup (180 ml) canola oil
    • 4 egg yolks
    • 2 teaspoons (10 ml) vanilla extract
    • 2 1/2 cups (625 ml) unbleached all-purpose flour
    • 1 1/2 teaspoons (7.5 ml) baking powder
    • 1/2 teaspoon (2.5 ml) baking soda
    • 1/4 teaspoon (1 ml) salt
    • 1 cup (250 ml) milk, hot
  • Caramel Buttercream

    • 1 egg 

    • 1 egg white 

    • 1/4 cup (60 ml) water
    • 3/4 cup (180 ml) sugar
    • 2 tablespoons (30 ml) corn syrup
    • 1/4 cup (60 ml) 35% cream, hot
    • 1 1/4 cups (310 ml) unsalted butter, cubed and softened
  • Caramel Brittle

    • 1/4 cup (60 ml) water
    • 1 cup (250 ml) sugar
    • 1/4 cup (60 ml) unsalted butter
    • A pinch of salt 

    • A pinch of baking soda
    • 3/4 cup (180 ml) store-bought dulce de leche (see note)

Preparation

  • Cake

  • Caramel Buttercream

  • Caramel Brittle

  • Assembly

Note from Ricardo

Dulce de leche is sold in the caramel spread and jams aisle in most grocery stores.

Do not store the cake in the refrigerator. Leave it at room temperature. In warm weather, store in a cold room or in the coolest room of the house.

Personal Note