Although my birthday is today we celebrated it yesterday, as today being the last week before Easter all the family will be fasting. Thanks to everybody for sending me wishes on Facebook. I made this cream cheese – white chocolate – caramel cake and although it tasted great it was not quite as I envisioned to make it and I am not 100% satisfied with the outcome. I actually wanted the colour of the frosting to be darker and the taste of caramel in the cream to be more intense. When I began making the sponge cake, I was planning to make it plain but the last minute I decided to add one extra egg. When I added the meringue, I removed half the mixture in another bowl and mixed a couple of tablespoons of flour in one and a couple of tablespoons cocoa in the other. I followed the procedure of the Zebra Cake, by adding a tablespoon of each batter in the middle of the baking tin and continued until I added it all. I made most of the preparations of the cake from the previous day but I still had lots of other things to prepare, so when the cake was ready it was just before lunch. You can see the stripes in the cake but as we cut the cake after lunch the cream needed more hours to set. I did not make the caramel twice as given in the recipe but for those who are not experienced with caramel I think that it is better to make it twice as there is danger of burning, so I am separating each procedure. However I made the whole amount of caramel and when the caramel was ready I carefully poured more than half in the mixer bowl and added the butter and heavy cream and made the caramel decorations with the remaining. The ingredients and procedure given is with the sequence I made them.
Caramel Cream Cheese Cake
1 sponge cake with 7 eggs plus 2 tablespoons flour and 2 tablespoons cocoa powder, preferably prepared one day before 1/4 cup bergamot syrup (or make your own syrup and use it whenever you need it)
For the caramel:
- 3/4 cup sugar
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon butter
- 2 tablespoons heavy cream (out of 250 ml)
In a non stick frying pan add the sugar, water and lemon juice and stir until the sugar melts and becomes lightly brown. Empty in the mixer bowl (only if it is heat resistant) and mix on low speed. Add the butter and heavy cream immediately and mix for at least five minutes, until it cools.
- 1/4 cup sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
Prepare caramel as above. Remove from the heat and keep mixing with a spoon until it cools (about 5 minutes) and begins to thicken. With the spoon create patterns on parchment paper.
For the filling:
- 600 grams Philadelphia cream cheese
- 500 ml heavy cream minus 2 tablespoons used above.
Add the above ingredients in the mixer together with the caramel mixture and whip until peaks form. Refrigerate.
200 grams white chocolate (divided).
Melt half the chocolate in a double boiler and put about a tablespoon in a madeleine form where the pattern is. Make about 20 and allow to cool before refrigerating.
Putting the cake together (next day)
For the Frosting:
- 2 cups Cream cheese mixture
- Remaining white chocolate, melted
Whip the cream again, adding the melted white chocolate, which should not be hot.
Divide the sponge cake in the middle and wet it with syrup. Place half sponge in a platter and put the ring of the spring form baking tin and add the filling.
Cover with the second sponge.
Decorate with the frosting and add the white chocolates on top.
Refrigerate and add the caramel decorations.
Kopiaste and Kali Orexi!