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Spiral cake with caramel and vanilla cream

Spiral cake with caramel and vanilla cream

First we prepare spiral countertop .

We make the pandispan top from 6 yolks rubbed well with water and the 7 spoons of sugar. We rub well with the mixer for 3 minutes.

Beat the egg whites with a pinch of salt well.

To the beaten yolks, add one tablespoon of flour mixed with baking powder, until all the flour is incorporated.

Add 1/2 of the beaten egg whites, mix them carefully with a spoon, turning from top to bottom until the egg whites are homogenous, then add the other 1/2 of the egg whites and do the same.

In a large stove tray, greased with butter and lined with flour, pour the creamy pandispan and level it with a spoon.

Put it in the preheated oven at 180 degrees C until the top is baked.

Then take the top out of the oven and let it cool a bit in the form, then cut it into 4 horizontally, obtaining 4 strips that we roll in a damp towel.

prepare the cocoa top , we do exactly the same as for the spiral countertop, only that instead of one of the spoons with flour, we put a spoon with cocoa. Bake the cake-shaped top with a diameter of 23 cm, not 26 cm! After it has cooled, cut it in half horizontally.

prepare vanilla cream thus: the yolks are rubbed well with the sugar, then we add the powder from a pudding and 400 ml of milk.

Boil them all on the fire until they thicken, let them cool, then add the vanilla essence.

Rub the package with butter at room temperature, froth it with powdered sugar, then add it to the chilled cream.

Melt the sugar for caramel in a bowl of tuci, over low heat. When it starts to caramelize, add a tablespoon of water, no more and let it boil.

With a spoon, take the caramelized sugar and spread it on several strips from the spiral top.

Then put the cream on the strip and roll the spiral.

Meanwhile, the syrup top that I cut in half is syrupy with syrup which I obtained from the water boiled with the sugar until it boils, then left to cool and add the rum essence.

We place a sheet from the cocoa top on the serving plate, where we will assemble the cake. We syrup it and put a layer of cream on it, then we place the first spiral in the cake in the middle.

We do the same with the other 3 strips that we place in a spiral following the first one.

We put the remaining caramel with a spoon over the spiral over which we then place the cream and the second cocoa top that we syrup,

Grease the outside of the cake with cream and place the wafers with hazelnut cream, side by side.

Garnish the cake with whipped cream and candied cherries.

We leave it in the cold until the next day, so that the flavors blend in .... hmmmmm ... what a treat!

Vanilla caramel ... wonderful!

Great appetite!

Vanilla cake top & video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of vanilla cake top it is indispensable for anyone who wants to make a delicious cake at home. I simply hate commercial cake tops, they are dry, they have an artificial taste and I don't like the texture either. So I do not advise you to buy such a countertop but rather follow how to make the cake top with vanilla, easy and with very good results. Especially since it does not contain any chemical element, not even baking powder.

For this vanilla cake top, I chose not to separate the eggs. I find the whole version with whole eggs easier and I especially consider that the top comes out fluffier and taller in this way. When we beat the egg whites, we can beat them too much and we can get a strong and "dry" meringue, and when we add the rest of the ingredients, the volume of the egg whites can decrease considerably. On the contrary, if we beat whole eggs, they grow a lot, but they are not very strong either, but only good to incorporate flour in them.

The secret would be that the eggs are at room temperature and beat them well with the mixer until they triple in volume. You also have to be careful when incorporating the flour so as not to lose the air incorporated in the eggs. I put this vanilla cake top in a round tray with a diameter of 23 cm and let it bake until it is well browned on top. You must check it with a toothpick to make sure the countertop is ready. If the toothpick inserted in the middle of the countertop comes out clean, the countertop is baked.

If the top is left a little on top, do not despair, cut a lid to level the cake, then cut it as many parts as you need. If the countertop has sunk too much after you take it out of the oven, it means that it has not been baked well enough. I sincerely hope that the vanilla cake counter recipe will help you and prepare the best cakes with it.

Eclair cake with vanilla cream & # 8211 Karpatka cake & # 8211 ecler cake on the tray & # 8211 original, traditional recipe from Polish cuisine. It is a very simple recipe, easy to prepare, with choux / ecler top and a fragrant and fragrant cream with vanilla.

Ecler cake with vanilla cream & # 8211 Karpatka cake & # 8211 looks and prepares like a ecler urias and can be made both round and square or rectangular. It's kind of light the tray which you can prepare for the holidays or for the pampering of your loved ones whenever you want something simple and delicious.

The name of this cake refers to the Carpathian Mountains and is inspired by the appearance of the top that metaphorically brings mountains and valleys through the unevenness made intentionally to the dough before baking the top. If the Poles dedicated this cake to the Carpathian mountains, we have another cake: with sheets and caramel or chocolate cream (Carpathian cake) cut into a triangle, and you can read its recipe if click here.

Another simple, triangular-shaped cake is also roof cake / cottage cake.

Ecler cake with vanilla cream & # 8211 Karpatka cake & # 8211 was on my recipe list 5 years ago, when I was preparing Polish recipes, but there was always something more urgent to do and here's how late I prepared this cake. Cream can be found in many cakes: cream, tarts, cakes, cream cakes. Vanilla cream recipe & # 8211 patissiere cream & # 8211 you can read it explained step by step if click here.

My boys love vanilla cream eclairs so much eclectic cake & # 8211 Karpatka cake & # 8211 I prepared it especially for them.

The top is scalded, as for choux / eclairs. But, the good part is you don't have to bother to form them with the help of a pos. You don't even need the glaze for Tort Karpatka. If you keep it, you can do it, but it can also be served powdered with powdered sugar or some fruit, although, if I think about it, a little melted chocolate would work better.

If you want to add flavor, you can put raspberries in the cream and in a gourmet version you could try to turn it into a wrong ecler of chocolate by adding cocoa (I would put 30 g of black cocoa powder and take out 30 g of flour) on the counter and use a chocolate cream. Sounds good doesn't it?

I now leave the list of ingredients and how to prepare for eclair cake with vanilla cream & # 8211 Karpatka cake & # 8211 explained step by step:


(cake with a diameter of 20 cm or square shape with a side of 18-20 cm)

For the countertop:

4-5 eggs (210 g & # 8211 scales without shell)

For the cream:

1 vanilla pod or 1 teaspoon vanilla paste

I started preparing the cake with the countertops.

I put butter, milk and water in a small pot.

I left them on the fire until they reached the boiling point, then I added flour and mixed until the composition was homogenous. I left it on the fire until it came off easily from the bottom of the pot.

I turned off the heat and let the dough cool, then gradually incorporated the eggs, adding the next egg only after the first was completely absorbed. I divided the dough in two and put it in the shape of a cake. I made unevenness in the dough with a spoon, then I baked it in the preheated oven at 210 ° C for 20 minutes and another 10 minutes at 180 ° C, without opening the oven door at all during this time. You need to know your oven well. If it burns hard / has high power you can bake at 200 ° C instead of 210 ° C or, if you know it does not bake well and fast, you can let it bake at 180 ° C for an additional 10 minutes. Do not raise the temperature more than 210 ° C. Increase the baking time without opening the oven door.

While the tops were baking and I prepared the vanilla cream. I put 450 ml of milk with the sugar and the seeds in a vanilla bean to boil. When it started to heat up and the sugar dissolved, I poured it over the yolks previously mixed with the starch, flour and the rest of the milk. I mixed well, then I turned the milk with the eggs on the fire until the composition thickened. I used a mixer so that it does not form lumps and does not stick to the bottom of the pot.

I let the cream cool, and when it was still a little warm I incorporated the butter. I waited for both the cream and the tops to cool completely, then I went on to assemble the ecler cake with vanilla cream.

I put one of the countertops (with the uneven side up) in the shape in which I baked the cake. I put the cream on the countertop, then I arranged the second countertop over the cream, with the denivated side up. I pressed lightly to stick the cream tops very well.

I left the cake in the fridge for 6-8 hours, then I sliced ​​it. I didn't have the patience and I cut it in an hour, because I wanted to offer my family the dessert after lunch. It was the cake I made for my birthday.

A huge, delicious eclipse came out. I think this Karpatka cake is great!

I hope you try the recipe too! You will surely like it!

I also leave here the video recipe for vanilla cream. I invite you to subscribe to my youTube channel.

The greatest joy is to see that the recipes are tried and come out beautiful.

Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with

Ingredients Cake top with caramel

(for a cake top 22 cm in diameter)

  • 4 eggs
  • 1 pinch of salt
  • 100 grams of caster sugar
  • 1 sachet of vanilla sugar
  • 100 grams of caster sugar & # 8211 for burning
  • 120 ml. the water
  • 200 grams of flour
  • 1 tablespoon grated cinnamon (optional)
  • a little butter + 1 tablespoon of flour for form or baking paper

Caramel cake top, what types of cream we can combine it with

I filled the cake that was based on this wonderful caramel cake top with fruit, caramelized walnuts cut with a knife and whipped cream. It fits perfectly with all kinds of creams and first of all, I would recommend mascarpone cream and caramel. It fits just as well classic vanilla cream aerated with whipped cream but also with chocolate cream.

Caramel cake top, shape preparation

1. Switch on the oven and set at 180 ° C. Prepare the form, either by greasing it with butter on the whole surface, then lining it with flour, or by lining it with baking paper. I recommend a form of cake with removable walls, it is much easier to work with them than with fixed shapes.

Cake top with caramel, composition preparation method

2. Whole eggs, salt, vanilla sugar and 100 grams of caster sugar all put in a large bowl at once.

Note: a stand mixer helps a lot, you can put the eggs to beat without taking care of them. In the meantime, don't miss the burnt sugar. If you do not have a stand mixer, call someone for help.

3. Beat the eggs with the sugar, salt and vanilla sugar until a thick, aerated foam is obtained and the sugar crystals have completely dissolved.

4. While the eggs are beating, the rest of the sugar (100 grams) is put on a medium heat in a saucepan and left to caramelize until it has a golden-brown color. Add the water and let it boil until all the caramelized sugar has dissolved, obtaining a syrup. This will not last long, so do not get rid of burnt sugar during this time.

5. As soon as the burnt sugar has dissolved in the water, pour this hot syrup over the beaten eggs with the sugar, while the mixer is running at high speed. Beat the eggs with the syrup for 3-4 minutes.

6. Optionally, you can add to the countertop 1 tablespoon grated cinnamon, the taste of caramel goes with the extra cinnamon will intensify the color. Mix the cinnamon powder with the flour until smooth. If you do not want to add cinnamon, but still want a more intense color, you can add 1 teaspoon of cocoa instead.

7. Add the flour mixed (or not) with cinnamon over the beaten eggs, sprinkling it all over their surface. The flour is added all at once and homogenized with a flexible spatula, raising the composition from the bottom of the bowl to the surface, as shown in butter cake top (including video). It is very important to properly homogenize the composition, without sudden movements and mixed circularly, because it does not contain growth additives and the elimination of air accumulated in beaten eggs is the last thing we want.

Cake top with caramel, preparation & baking

8. Immediately after homogenization, pour the prepared cake form as shown in point 1 and level.

9. Bake the cake top in the preheated oven at 180 ° C, at a medium height. For my 22 cm countertop. diameter took a time of 40 minutes to bake until it passed the toothpick test. After 20 minutes, noticing how quickly the surface browns, I opened the oven door and covered it with a sheet of baking paper. I continued baking until a toothpick stuck in the middle of the countertop came out clean. Be careful, for larger countertops it will take a longer baking time.

Cake top with caramel, cooling

10. Remove the removable ring from the mold. Turn the worktop upside down on a grill, removing the disc from the base of the mold. Allow the countertop to cool on the cake rack until completely cold. In this phase, it can be wrapped and frozen, keeping perfectly in the freezer for 3 months. Before use, defrost the countertop slowly at room temperature.

Caramel cake top, as we slice it

As you can see above, this caramel cake top has grown dramatically during baking. At one point but I was really worried he would get out of shape, but that didn't happen. I got a caramel cake top about 7.5-8 cm high. The upper part was a bit drier, so I removed it with a serrated knife about ½ cm, on which occasion I perfectly straightened the countertop. I confess, I devoured what I cut, it tasted so good! Only then I sliced ​​the cake top into 3 equal slices, but you can even cut it into 4, with a good knife, patience and attention. Our caramel cake top is ready to fill.

Spiral cake with chocolate

For the chocolate top, 40 g butter, 3 large eggs, 75 ml milk, 1/2 teaspoon vanilla essence, 30 g flour, 30 g cocoa, 75 g sugar,, For the orange top, 40 g butter, 3 eggs, grated peel and juice from an orange, & nbsp1-2 tablespoons milk if needed, 1-2 teaspoon vanilla essence, & nbsp80 g flour, * 75 g sugar,, For orange and lemon icing, * 350 g butter without salt , at room temperature, * 600 g powdered sugar sifted, * grated peel and juice from 2 oranges and 2 smaller lemons,, For chocolate icing :, 100 g butter, 200 g powdered sugar, 100 g cocoa, 100 g dark chocolate, 200 mlsmantana for whipped cream, 1 teaspoon vanilla essence

Difficulty: high | Time: 4h

Recipe: Caramel sheets with vanilla cream

And another simple cake recipe taken from my old recipe book. Caramel sheets and coffee with vanilla cream are a delight. If you do not prefer coffee in cakes, then you can replace it with milk. As a measure, use a 150 ml glass of wine.

Ingredients for caramel and coffee leaves
& # 8211 for caramel preparation we need:
& # 8211 1 glass of caramel sugar
& # 8211 1 tablespoon water
& # 8211 1 glass of boiled coffee
& # 8211 for sheets we also need:
& # 8211 2 yolks
& # 8211 1 cup powdered sugar
& # 8211 1 glass of oil
& # 8211 1 tablespoon grated baking soda
& # 8211 flour as it contains

Vanilla cream ingredients for caramel and coffee leaves
& # 8211 2 yolks
& # 8211 150 grams of sugar
& # 8211 2 tablespoons flour
& # 8211 100 ml milk
& # 8211 2 sachets of vanilla sugar or 1 vanilla essence
& # 8211 2 egg whites + 3 tablespoons sugar
& # 8211 250 grams of margarine or butter

Glaze Ingredients for Caramel Sheets and Vanilla Cream
& # 8211 2 egg whites
& # 8211 5 tablespoons sugar

Preparation Caramel sheets and coffee
First prepare the coffee and let it cool. Like I said you need 1 glass of boiled coffee. Then prepare the caramel. Put 1 glass of sugar in a saucepan, sprinkle with 1 tablespoon of water and let it caramelize. Extinguish with the brewed coffee cup. Bring to the boil until the sugar melts and a syrup is made. The caramel syrup is allowed to cool.
Separately rub 2 yolks with 1 glass of powdered sugar. Add the oil, then the caramel syrup.

Preparation of caramel sheets and coffee

Add the baking soda and flour as needed to make a suitable dough for the sheets.

2 Make caramel and coffee leaves

The dough is divided into 4 equal parts and bake 4 sheets on the back of the greased tray and lined with flour.

Careful: The dough is slightly sticky and greasy. That's why sprinkle flour all the time on the work table.

Preparation of vanilla cream for caramel sheets
Mix the yolks with the sugar, vanilla sugar, flour and milk and simmer until thickened.

Preparation of cream for caramel sheets

Allow to cool, then mix with the rubbed margarine foam. Whisk the 2 egg whites with 4 tablespoons of sugar and mix with the yolk cream.

Preparation of glaze for caramel sheets with vanilla cream
Whisk the egg whites with the sugar.

Assembly Caramel sheets with vanilla cream
Vanilla cream is divided into three and put between the 4 caramel sheets.

Sprinkle with icing icing on top and sprinkle a little cocoa. You can grate the chocolate or simply leave the white icing.
Caramel sheets with vanilla cream are left until the next day to soften the sheets and dry the icing.

First prepare the composition for pancakes as follows:

put in a bowl the milk over which add the eggs, brown sugar, vanilla sugar, beer, melted butter and mix with the mixer well until all the ingredients are frothed. Then add the flour in the rain and mix until smooth. With this composition prepare the pancakes one by one.

We proceed to the preparation of vanilla cream as follows:

put in a saucepan the powder of Dr. oteker's pudding and the sugar over which the boiling milk is added before. Keep it on the heat for a while until smooth. Put the vanilla essence and let it cool.

Caramel cream is also prepared as follows:

put the liquid in the fire and when it starts to boil, add all the caramels and let it melt. After that, mix it and you will get a slightly viscous composition. It's getting cold.

After baking the pancakes, start filling them as follows:

place a pancake on a serving platter (I used one of the larger glass) and add vanilla cream and caramel cream and a sheet of pancake, vanilla cream and caramel cream. And so on until the last sheet, which is recommended to be covered with plenty of caramel cream, because it syrups the whole cake very well. Let it cool for 3-4 hours. After which it can be served with a few cups of ice cream.

Pancake cake with vanilla cream and caramel is cut into triangular cake slices, seasoned with 2 cups of ice cream of various flavors, slices of raw peach or compote, blueberries and a few green mint leaves if you have at hand.

Spiral cake with mascarpone cream and coffee is a delicious cake that can be served for any holiday or important family event, but also to pamper your loved ones. It was prepared by Oana Tepelin for the project & # 8220Gatesc cu amisii & # 8221 in the 40th edition.

Considering that the next day was a reason for celebration for all those named Mihai and Gavril, we thought together that the recipe would be quick, easy to prepare by anyone, but also very beautiful as a way of presentation. We must admit that the moment you cut this cake and see a slice with the countertops arranged vertically you are very pleasantly impressed by the appearance. And, for the good impression not to stop here, the taste must be just as impressive. A cream that can make you think of tiramisu, one of the most popular desserts, can be the key to success.

This was very well chosen by Oana, because the cake was really sensational. You can find her recipe on both as well as the you tube channel.

If you think about the fact that there is coffee in this cake and it would not work for children, well, the amount is so small that for children over 10 years it will not be a problem. Or, you can use caffeine-free coffee and the problem is permanently eliminated. All that remains is the aroma.

Returning to this delicious cake, I would like to emphasize once again that it is very easy to make. The top is a simple pandispan / roll with cocoa, the cream is very simple and delicious mascarpone with natural whipped cream, and the icing contains chocolate and the same natural whipped cream.

If you want to know how to prepare the spiral cake with mascarpone cream and coffee you have to follow the indications below, but you can see them both in the live on facebook at the end of the post, and on the you tube page

In conclusion, you can't say it won't work out. It will turn out perfectly!

My spiral cakes prepared in previous years can be found here: the one with chocolate


For the countertop:

2 teaspoons vanilla essence

For the cream:

500 ml whipped cream

1 teaspoon vanilla essence

1 teaspoon orange essence

For the glaze:

50 ml whipped cream

First we prepare the countertop. As long as it stays in the oven, then let it cool, we have time to prepare the cream.

Separate the eggs and start mixing the yolks with the sugar added gradually. We do this until the sugar melts and the composition doubles in volume. Then add the oil and cooled espresso. Incorporate flour previously mixed with cocoa and baking powder. Separately, mix the egg whites with a pinch of salt until they harden well and incorporate them into the dough, stirring gently from the bottom up. Pour the dough into the large baking tray, lined with baking paper.

Bake the top for 10 minutes in the preheated oven at 180 ° C. When it is ready, we put it over a damp towel and roll it with baking paper (peeled off beforehand).

To prepare the cream, start mixing the mascarpone with the sugar for 1 minute. Add the whipping cream and mix until it thickens and the mixture becomes fluffy. Add the grated orange peel and vanilla essence. We keep 1/3 of the cream for the final decoration.

We start assembling the cake. Remove the top from the towel, spread it and cut it lengthwise into 4 strips of equal size. Grease them with cream and start rolling one strip after the other until you get the cake. We cover it with preserved cream, then we glaze it. We obtain the icing by pouring hot cream over coffee and chocolate. Mix them until the chocolate melts, let them cool, then we can decorate the cake.

If you want to see how Oana prepared the cake, I leave the link below. I hope to inspire you and prepare you too.

Ep 40 I cook with friends with Oana Țepelin we prepare a spiral cake with mascarpone and chocolate at home at

Ep 40 I cook with friends with Oana Țepelin we prepare a spiral cake with mascarpone and chocolate at home at

Published by on Wednesday, November 7, 2018

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