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Delicate Caramel Cracker Cake: Simple elegance with creamy layers

Delicate Caramel Cracker Cake: Simple elegance with creamy layers

Discover the delicious simplicity of this delicate Caramel Cracker Cake, a dessert that combines minimal ingredients for maximum flavor. With its soft, creamy layers sandwiched between crunchy caramel crackers, this cake offers a textural contrast that pleases the palate. Its ease of preparation makes it a perfect choice for those looking for a quick but impressive dessert option. Whether it's caramel or even a hint of saltine crackers, this cake adapts to your taste preferences with its versatile and indulgent recipe.

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Why you'll love it: The charm of this cake lies in its simple but satisfying composition. The creamy filling, made from a mixture of sour cream and sweetened condensed milk, pairs wonderfully with the light crunch of the caramel crackers, creating a harmonious pairing of sweet and slightly salty. The methodical layering of this cake not only enhances its aesthetic appeal but also ensures that each bite is infused with a balanced blend of textures and flavors.

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Perfect occasion: This Caramel Cracker Cake is ideal for casual get-togethers, afternoon tea or as a comforting treat to end any meal. It is also perfect for celebrations where a light, non-overwhelming dessert is desired. Its elegant simplicity makes it suitable for both beginners and experienced bakers to prepare for any occasion.

Decorating Tips: For a beautifully finished look, sprinkle the top with crushed caramel crackers for added texture and visual appeal. A drizzle of caramel sauce or a dusting of powdered sugar can also enhance its elegance. If you're feeling adventurous, add a pinch of coarse sea salt to accentuate the caramel flavors.

Ingredients:

  • Crackers: 300g (approximately 54 pieces, fitted to the mold)
  • Cream:
    • 700 g sour cream, 20% fat
    • 200 g sweetened condensed milk
  • Icing:
    • 140g of cream
    • 4g gelatin (180 blooms)
    • 20g water (for the gelatin)

Preparation:

  1. Line a 15×15 cm mold with plastic film and insert a sheet of acetate.
  2. Cut the crackers to fit the size of the mold.
  3. Preparation of the cream: Mix sour cream with sweetened condensed milk until smooth. Adjust the sweetness if desired.
  4. Assembly: Arrange a layer of crackers in the mold, then spread 130g of cream. Repeat the layering five times, ending with a thin layer of 50g cream on the top layer for optimal soaking. Cover and refrigerate overnight to stabilize.
  5. Reserve around 200 g of cream in the refrigerator, covered with plastic film.
  6. The next day: Hydrate the gelatin in cold water for 15 minutes, then heat gently until dissolved without boiling. Mix the dissolved gelatin with 140 g of reserved cream, pour over the set cake and return to the refrigerator to set for 30 minutes.
  7. Once set, remove the cake from the mold and the acetate. Apply a thin layer of the remaining cream to the edges and top, then sprinkle with crushed cracker crumbs.
  8. Slice and serve, savoring the creamy layers and crunchy texture of this exquisite Caramel Cracker Cake.

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