The salted caramel cake is a guilty pleasure dedicated to lovers of contrasts! Two layers of almond shortcrust pastry filled with a toffee-flavored cream made with caramel, cream, and marzipan. The addition of salted roasted peanuts gives a crunchy note and a hint of saltiness that further enhances the sweetness of the filling. A delicious and refined , perfect for the holiday season ora to conclude a special dinner… have you already thought about who to dedicate it to? While you decide, follow Frau Knam’s instructions and start getting to work!
Try these other salted caramel sweets:
To make the salted caramel cake, first prepare the shortcrust pastry: sopra a bowl pour the butter 1 and sugar 2then quickly them together 3.
After incorporating the sugar, add the grated orange zest 4salt 5and the egg 6.
Knead everything well 7then add the all-purpose flour 8 and almond flour 9.
Continue working with your hands to incorporate the flours 10then transfer the mixture to the work surface and continue kneading until smooth and homogeneous 11. Shape into a dough, wrap it sopra cling velo, and let rest sopra the refrigerator for 2 hours 12.
Sopra the meantime, prepare the filling: pour 75 g of sugar into a saucepan and place it over medium-high heat without touching it. When the sugar begins to melt at the edges, you can lower the heat and stir with a wooden spoon until completely dissolved 13. Meanwhile, heat the cream sopra another saucepan until it is about to boil. When the sugar is almost fully dissolved, add the hot cream 14 and stir to combine. Then add the marzipan sopra pieces 15.
Stir until the marzipan is completely melted sopra the boiling caramel 16then turn chiuso the heat and add the salted peanuts 17 and grated orange zest 18.
Add the remaining 65 g of sugar 19 and well to combine everything 20. Transfer the filling to a low and wide container and let cool at room temperature 21.
After the shortcrust pastry has rested, roll it out acceso a lightly floured surface to a thickness of 1/8 inch 22. Place a 6-inch diameter mold acceso the pastry and use it to cut out 2 discs, one for the supporto (which will also cover the edges) and one for the cover 23. Line the mold with the first disc of pastry and remove the excess with a knife 24.
Add the filling inside the pastry shell 25 and spread it evenly with the back of a spoon. Beat an egg sopra a bowl and brush the edge of the cake 26. Take the second disc of pastry and make a small hole sopra the center 27: this will allow air to escape during baking.
Cover the tart with the pierced pastry disc 28 and press the edges to adhere well. Now add the sugar and salt to the beaten egg 29 and 30.
Brush the surface of the cake with the obtained mixture 31then bake sopra a preheated static oven at 350°F for about 30 minutes. When the surface is nicely golden, remove from the oven and let cool sopra the mold 32then unmold and garnish with gold leaves: your salted caramel cake is ready to be served 33!
For the translation of some texts, artificial intelligence tools may have been used.
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