Oh my, I just LOVE caramel. Not in a store bought sweets (they always have a taste of coconut to me), but the real homemade caramel. There is something in that burnt sugary taste, blended with vanilla and salt for an extra kick that makes me wanna jump out of joy all day long. I even love it more than chocolate and chocolate is something I take very serious and is one of a few things I can’t live without. So, the other day I decided to combine my homemade caramel with few things I found in my kitchen and the result is this cute, little, simple caramel cake. Use your favourite recipe for caramel sauce and go ahead, dive into the sea of oh, so well blend tastes. Sorry, I have to take a quick peak into the fridge now.. mmmm… :)

 

Ingredients:

 

For 24 cm cake ring:

 

Caramel sauce (the recipe)

110 gr speculaas cookies

70 gr toasted hazelnut

45 gr butter

90 gr dark chocolate (70%)

400 ml heavy cream

 

Preheat oven at 180°C.

I made caramel sauce a day before. If you’re making it same day, be sure it has cooled down.

Using your kitchen blender, blend cookies and toasted almonds.

Pour melted butter over and combine well.

Put the mixture in a cake ring and even it with spoon. Lift the edges a bit.

Bake for 7 minutes and allow to cool.

Melt the chocolate and spread half of it over the cookie dough, but only the center of it. Leave the edges naked, uncovered.

Put the cake in the freezer to firm faster.

Meanwhile, beat heavy cream with 4 tbsp of caramel sauce.

Spread the half of it over chilled cake.

Carefully spread the other half of a melted chocolate all over the cream, and place it in the freezer again for a few minutes.

When done, spread the other half of the caramel cream over the chocolate and put it in the fridge for a few hours. Decorate as you wish, I wanted to use some whole toasted hazelnuts and dark cocoa, but instead I kept it simple using only caramel sauce and a dry flower.

Please, pour some warm caramel over your cake slice just before serving and enjoy.

 

Kada je u pitanju karamel, jednostavno izgubim glavu. Obožavam ga!! Ali ne karamel u kupljenim slatkišima jer mi uvijek ima okus na kokos, nego baš domaći karamel umak. Draži mi je čak i od čokolade, a ona je na vrhu popisa stvari bez kojih ne mogu živjeti. I tako sam od mog domaćeg karamela i još nekoliko divnih stvari koje sam pronašla u kuhinji, napravila ovu jako ukusnu i jednostavnu torticu. Nadam se da već imate svoj provjereni recept za karamel, ali nije problem ni ako ga nemate. Moj favorit je ovaj pa vam ga od srca preporučam.

Uživajte u predivnom skladu okusa… mmmm….

 

Sastojci:

Za tortu promjera 24 cm:

 

Karamel umak

110 gr speculaas keksa

70 gr tostiranih lješnjaka

45 gr putra

90 gr tamne čokolade (70%)

400 ml vrhnja za šlag

 

Zagrijte pećnicu na 180°C.

Karamel umak sam napravila dan prije. Ako ga radite isti dan, ostavite ga da se dobro ohladi.

U blenderu sameljite kekse i lješnjake. Dodajte im otopljeni putar i stavite smjesu u kalup za torte. Poravnajte žlicom i malo podignite rub.

Pecite 7 minuta i pustite da se ohladi.

Otopite čokoladu i pola smjese izlijte preko keksića ali samo na sredinu torte, krajeve pustite prazne. Stavite tortu u zamrzivač na kratko da se prije stvrdne čokolada.

Za to vrijeme izmiksajte zajedno vrhnje za šlag sa 4 žlice karamela.

Namažite pola smjese preko ohlađene torte i na to premažite ostatak otopljene čokolade, ovaj put do ruba. Stavite opet na kratko u zamrzivač i kad se čokolada stisne premažite ostatkom kreme.

Stavite tortu u frižider na nekoliko sati. Ukrasite po želji.

Ja sam htjela ukrasiti sa nekoliko cijelih prženih lješnjaka i malo gorkog kakaa ali sam na kraju samo stavila karamel i dragi mi suhi cvjetić.

Molim vas, netom prije konzumiranja prelite svoj komad torte karamel umakom kojeg ste lagano zagrijali u mikrovalnoj i guštajte u okusima.