Fudge Carmel Shortcrust Cake

Fudge Caramel Shortcrust Cake

Fudge carmel cake is an easy-to-prepare dessert that often appears on my table during various family events. If you like caramel, toffee or dulce de leche cakes, you must try it. A simple recipe for shortcrust pastry that rolls very well.

Example modifications to the recipe:

  • Instead of dulce de leche, you can use sweetened milk in a can, which will need to be boiled for 2-3 hours. You can also melt the fudge candy to obtain a smooth mass to pour over the cake.
  • If you are a fan of salted caramel, add a pinch or two of salt to the dulce de leche.
  • Shortcrust pastry can be cooled in the fridge before baking to make it even more crispy, but it is not necessary.

Can the cake be baked the day before?
The crust can be baked the day before and the next day you can prepare the whipped cream and spread with dulce de leche. The fudge can easily be kept in the fridge for several days. Therefore, you can prepare the entire cake even a day or two before serving.

How to thicken cream?
Instead of 30% cream, use 36% cream, which is thicker. If you are still afraid that the cream will be unstable, you can thicken it with various additions:

  • Mascarpone – add 250 g of mascarpone cheese to 500 ml of cream. This will slightly change the taste of the cream, but the cream will definitely be stiffer.
  • Cream fix – i.e. modified starch with sugar – add 2 packages (approx. 18 g) of cream fix to 500 ml of cream while whipping.
  • Gelatin fix – (gelatin powder for desserts) the packaging recommends dissolving it first, but I prefer to pour it directly into the whipping cream (1 tablespoon of gelatin per 500 ml of cream).
  • Gelatin (crystals) – this gelatin needs to be soaked. Pour 1 tablespoon of gelatin with 5 tablespoons of cold water until it swells. Dissolve the swollen gelatin in a water bath or in a microwave, but be careful not to boil the gelatin. Once the gelatin is liquid it needs to cool down. To the slightly cooled gelatin, add about 3-5 tablespoons of cream whipped to ¾ (not completely, so that the cream is still loose) (to even out the temperature). When the gelatin and cream are combined, add the mixture to the rest of the cream, stirring constantly or whipping with a mixer until the cream is completely whipped.
  • Gelatin leaves – soak 2 gelatin leaves in cold water. When the gelatin has the consistency of rubber, squeeze out the water, put it in a bowl and dissolve it in a microwave or in a water bath. Cool the dissolved gelatin and temper it with cream and add it to the rest of the cream as in the case of regular gelatin.
  • Powdered milk – when whipping the cream, add a few teaspoons of powdered milk to obtain the right consistency. The addition of powdered milk will slightly change the taste of the cream to “kinder chocolate”.
  • Agar agar – 1 teaspoon is enough to strongly gel 250 ml of water. For 500 ml of cream you will need about 2-3 tablespoons of this gel. How to prepare the gel: pour 1 teaspoon of agar with 250 ml of water and boil for a few minutes, then pour it into another vessel. You can immediately pour 2 tablespoons of the gel at the end of whipping the cream. Whisking constantly at high speed. Or wait until the gel hardens and when needed, dissolve the required amount of gel in a microwave or a water bath and add it to the hot cream. AGAR curdles already at 40°C, so it must be hot and when adding the cream, it must be whipped quickly to avoid lumps.

Carmel cake contains gluten. The proportions given below will give us a cake pan measuring 40x25cm.
Read the step-by-step recipe on how to prepare kajmak cake and watch the video below the recipe.
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Fudge Caramel Shortcrust Cake (dulce de leche shortcrust cake)

A delicious shortcrust pastry that tastes like fudge thanks to the thick layer of dulce de leche and is light thanks to whipped cream. A very easy recipe that is so universal that you can modify it as you wish. Quick shortcrust pastry without refrigeration that always turns out perfect. You can prepare the dough up to 2 days in advance! Perfect for holidays and parties.
5 from 1 vote
Prep Time 20 minutes
Baking 20 minutes
Total Time 40 minutes
Course Desserts
Cuisine Polish
Servings 15 portions
Calories 394 kcal

Fudge Carmel Shortcrust Cake Recipe

Ingredients
 
 

Shortcrust

  • cup flour (approx. 380 g)
  • 250 g butter
  • 1 cup sugar (approx. 200 g)
  • 5 egg yolks
  • 1 heaping tablespoon starch
  • 2 tsp baking powder
  • salt

Additionally

  • 500 ml whipping cream (30% or 36% fat)
  • 1 can dulce de leche (approx. 500 g)
  • 1 handful almond flakes (opptional)

* The cream can be stiffened with the addition of creamfix, gelatin, gelatine-fix, agar, powdered milk or mascarpone.

    Instructions
     

    Shortcrust

    • Mix all the ingredients for the dough using a mixer, food processor or hands until you obtain a smooth dough. First, whisk the butter and sugar then add one egg yolk at a time. When all the yolks are combined with the butter, add the sifted flour, starch and baking powder and mix the ingredients (if you use a mixer, start mixing at low speed so that the flour does not fall out of the bowl). Do not mix the dough for too long, just until you obtain a uniform dough.
      2¾ cup flour, 250 g butter, 1 cup sugar, 5 egg yolks, 1 heaping tablespoon starch, 2 tsp baking powder, salt
    • Divide the dough into 2 parts and roll out into equal rectangles. To make it easier, you can roll out the dough immediately on baking paper, on which you can first trace the bottom of the baking tray in which we will bake the cake (roll the dough on the other side of the paper so that the pen ink or graphite does not come into contact with the dough). If you have two equal trays, you can bake both trays at the same time. Prick the dough with a fork to prevent bubbles from forming during baking. Place the dough in an oven preheated to 180 °C (conventional heating356 °F) and bake for approx. 20 minutes.
    • Leave the baked crust in the baking tray to cool.
      If you only have one baking tray, carefully remove the baked crust by grabbing the baking paper and set aside to cool. If the crust breaks, it's ok., it won't be visible in the end ;). Place the second layer of fresh paper with the dough on the baking tray and place it in the oven.

    Cream

    • Whip the cream (chilled for at least 12 hours!) until stiff.
      *If you want to stiffen it before whipping, read the instructions in the description above "How to thicken the cream".
      500 ml whipping cream
    • Spread the cooled layer with whipped cream and cover with another layer. Finally, spread with dulce de leche and decorate with almond flakes.
      1 can dulce de leche, 1 handful almond flakes

    Video

    Watch how to make homemade shortcrust with fudge caramel step by step video.
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    Nutrition

    Serving: 100gCalories: 493kcal (25%)Carbohydrates: 44g (15%)Protein: 6g (13%)Fat: 34g (52%)Saturated Fat: 20g (125%)Trans Fat: 1gCholesterol: 169mg (56%)Sodium: 88mg (4%)Potassium: 103mg (3%)Fiber: 1g (5%)Sugar: 18g (19%)Vitamin A: 1,180IU (24%)Vitamin C: 0mgVitamin D: 1µg (8%)Vitamin E: 1mg (8%)Vitamin K: 3µg (2%)Calcium: 89mg (9%)Iron: 1mg (7%)Manganese: 0mg (13%)Magnesium: 15mg (4%)Zinc: 1mg (3%)Folic Acid: 49µg

    Percent Daily Values are based on a 2,000 calorie diet

    Have you made this recipe?Show it off and add a photo in the comments!

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