Recipe: Delicious AMIEs Perfect CARAMEL Cake

Eugenia Medina
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Recipe: Delicious AMIEs Perfect CARAMEL Cake
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Recipe: Delicious AMIEs Perfect CARAMEL Cake Delicious, fresh and tasty.

AMIEs Perfect CARAMEL Cake. The perfect caramel cake has to start with perfect yellow cake layers, which is not easy to come by. The yellow cake layers used here are melt in your mouth mmmmmmmmmoist,super tender with a very fine crumb. To the naked eye, it might appear dense, but once it touches the tongue, it's OMG so FLUFFY!

Instead of regular flour I used cake flour.

And I used a tsp almond extract and a tsp vanilla extract just to give it a different taste.

I also add a half of box of pudding to keep the cake moist since I read one person review about their cake being dry.

You can have AMIEs Perfect CARAMEL Cake using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of AMIEs Perfect CARAMEL Cake

  1. Prepare 1 of amies vanilla or orange chiffon cake or any yellow cake.

  2. Prepare of caramel icing.

  3. It’s 3 of large egg yolks, at room temperature.

  4. You need 1 1/2 cup of full cream milk, divided.

  5. It’s 1 cup of sifted sugar, divided.

  6. You need 1/4 cup of boiling water.

  7. You need 3 tbsp of cornstarch.

  8. Prepare 1 tsp of vanilla extract.

  9. Prepare 3 tbsp of butter, softened.

The caramel icing turned out perfect.

I didn't change anything in the icing.

Beat butter at medium speed with an electric mixer until creamy.

This caramel cake recipe is perfect for the holidays.

AMIEs Perfect CARAMEL Cake instructions

  1. Use my vanilla or orange chiffon cake (or any yellow cake you want) as base of the cake.

https://cookpad.com/us/recipes/348510-amies-orange-chiffon-cake https://cookpad.com/us/recipes/335767-amies-vanilla-chiffon-cake.

  1. For the CARAMEL Icing: In a mixing bowl, combine egg yolks, 1/4 cup of the sugar, 1/2 cup of cream milk and cornstarch together, mixing well to combine. Set aside. Caramelize the remaining 3/4 of sugar over low heat until becomes light golden brown. Gently add the boiling water and bring back to a boil, stirring well until the caramel is well blended in water. Add the remaining full cream milk and heat mixture. Pour a little of the caramel/milk mixture into the egg yolk mixture to temper the eggs, mixing well until smooth. Add this back into the remaining caramel mixture. Stir well until icing becomes thick and spreadable consistency. Remove from the fire and mix the butter and vanilla, stir well..

  2. Let it cool then spread it all over the cake, sides and top of the cake. Chill until ready to serve. Remove from the fridge 30 minutes before serving..

Make this caramel cake for special occasions and holidays like Thanksgiving, Christmas, or a family reunion.

This cake is made with love and should be shared with those very.

Grandma would never consider using a microwave for her caramels, and she was known across the county for how perfect hers were every time!

When she shared her recipe (with me by her side) she would often use the "water" method where she would drop some hot caramel into the water and see how it would react.

Start with an even layer of sugar in a heavy-duty pan, such as a deep skillet.