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.<\/p>\n\n\n\n
Example modifications to the recipe:<\/strong><\/p>\n\n\n\n
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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.<\/li>\n\n\n\n
If you are a fan of salted caramel, add a pinch or two of salt to the dulce de leche.<\/li>\n\n\n\n
Shortcrust pastry can be cooled in the fridge before baking to make it even more crispy, but it is not necessary.<\/li>\n<\/ul>\n\n\n\n
Can the cake be baked the day before?<\/strong> 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.<\/p>\n\n\n\n
How to thicken cream?<\/strong> 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:<\/p>\n\n\n\n
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Mascarpone<\/strong> – 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.<\/li>\n\n\n\n
Cream fix<\/strong> – i.e. modified starch with sugar – add 2 packages (approx. 18 g) of cream fix to 500 ml of cream while whipping.<\/li>\n\n\n\n
Gelatin fix<\/strong> – (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).<\/li>\n\n\n\n
Gelatin<\/strong> (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 \u00be (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.<\/li>\n\n\n\n
Gelatin leaves<\/strong> – 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.<\/li>\n\n\n\n
Powdered milk<\/strong> – 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”.<\/li>\n\n\n\n
Agar agar<\/strong> – 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\u00b0C, so it must be hot and when adding the cream, it must be whipped quickly to avoid lumps.<\/li>\n<\/ul>\n\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n
![\"Fudge](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/caramel-cake-18-1024x576.jpg\")
<\/a><\/figure>\n\n\n\n![\"Fudge](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/caramel-cake-05-1024x576.jpg\")
<\/a><\/figure>\n<\/figure>\n\n\n\n![\"Fudge](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/caramel-cake-18.jpg\")
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