Baking · Finnish
Kinuskikakku (Caramel Cake)
Caramel cake is perfect for the sweet tooth's coffee table. Try different berries in the filling according to your taste. For example, cranberries, cloudberries, and lingonberries go very well with caramel cake.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Whip the room-temperature eggs and sugar into a thick, pale foam. Combine the flour and baking powder. Sift them into the foam. Fold gently until smooth.
- 2
Pour the cake batter into a greased and breaded cake pan (volume approx. 2 ½ liters). A non-stick pan does not need to be breaded.
- 3
Bake the cake base at 175 degrees until done, about 35 - 40 min. Invert the cake base to unmold it when slightly cooled.
- 4
Cut the cooled cake base into 3 layers. Moisten the layers with the vanilla milk, moistening the top layer from its underside.
- 5
Whip the cream and quark into a foam. Season with vanilla sugar. Mash the bananas with a fork.
- 6
Spread first the mashed banana, then the raspberries, and finally an approx. 1 cm layer of the quark-whipped cream mixture between the cake layers. Place the top layer on and let the cake settle in the fridge for at least 1 h. Also put the remaining whipped cream and quark mixture in the fridge.
- 7
Prepare the caramel glaze: Boil the cream and brown sugar in a saucepan for 5 - 7 min. Stir occasionally so the mixture does not boil over. Drip drops of the mixture onto the cake. If the drops do not sink in, the glaze is thick enough. Remove the saucepan from the heat. Pour the slightly cooled caramel glaze over the cake. Spread by gently tilting and rotating the cake.
- 8
Spread the remaining quark-whipped cream mixture onto the sides of the cake with a palette knife. Pipe rosettes on top of the edge of the caramel glaze. Sprinkle flaked almonds on top.