Triple Caramel Cake
Ricardo’s recipe: Triple Caramel Cake
Ingredients
- 3 egg whites
- 2 cups (500 ml) sugar
- 3/4 cup (180 ml) canola oil
- 4 egg yolks
- 2 teaspoons (10 ml) vanilla extract
- 2 1/2 cups (625 ml) unbleached all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1 cup (250 ml) milk, hot
- 1 egg
- 1 egg white
- 1/4 cup (60 ml) water
- 3/4 cup (180 ml) sugar
- 2 tablespoons (30 ml) corn syrup
- 1/4 cup (60 ml) 35% cream, hot
- 1 1/4 cups (310 ml) unsalted butter, cubed and softened
- 1/4 cup (60 ml) water
- 1 cup (250 ml) sugar
- 1/4 cup (60 ml) unsalted butter
- A pinch of salt
- A pinch of baking soda
- 3/4 cup (180 ml) store-bought dulce de leche (see note)
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans. Line the bottom with parchment paper.
- In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of sugar and beat until stiff peaks form. Set aside.
- In another bowl, combine the oil, egg yolks, and vanilla. Set aside.
- In a large bowl, combine the flour, remaining sugar (375 ml / 1 1/2 cups), baking powder, baking soda, and salt. Make a well. Add the oil and egg mixture and hot milk, stirring with a whisk until smooth. With a spatula, gently fold in the meringue. Spoon the batter into the prepared pans. Bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on a wire rack.
Ricardo’s recipe: Triple Caramel Cake