Christmas Collection A Caramel Sea Salt Glaze Cake

Christmas Collection A Caramel Sea Salt Glaze Cake

1. Bake a 6-inch chocolate chiffon cake in advance. Cut evenly into three to four pieces. The recipe for chocolate chiffon cake is as follows: http://m.meishichina.com/recipe/359853/#hmsr=app&hmpl=msc_ios&hmcu=share&hmkw=recipe&hmci=359853

2. Next, start to whip the whipped cream. The purchased whipped cream must be stored in the refrigerator for more than 24 hours. Remember not to freeze the whipped cream. Freezing will freeze the whipped cream and cannot be dismissed! (Frozen whipped cream can only be used for tarts, bread, etc.) Weigh 300 grams of whipped cream, 30 grams of caster sugar or powdered sugar, and beat the frosting to 70%, as shown in the figure, you can smear the cake. Up.

3. Beat the whipped cream till 7th and distribute 50% of it in another container for pasting and decorating. The remaining 50% will be beaten at a medium speed until 10 and distributed for the cake layer! About 10~20 seconds, be careful not to beat it! Distributing at 10 will prevent the cake from falling or bulging. Take a piece of cake, put it on a plate or decorating table, put the decorating bag on the cup, and fill it with whipped cream. Cut a piping bag about a 1 cent in size, use the piping bag to mount a few circles of cream, and smooth it with a spatula. Put on the sliced banana slices of uniform size, and squeeze the same height of cream as the fruit on the periphery of the banana slices around the cake base (to prevent the waist from collapsing)

4. Continue to the previous step, and then repeat 4 slices of cake. Then put the remaining 50% of the cream used to spread the noodles with a piping bag to cover the sides and sides of the cake with cream, and then use a spatula to smooth them. Novices can use a soft plastic scraper, first perpendicular to the cake wall, use the scraper surface to make an angle of 15 degrees with the cake, and then rotate the turntable to smooth it many times. Then wipe the scraper and the top surface of the cake at a 45-degree angle from top to bottom (that is, gently wipe from the edge to the center), and smooth the surface. (Note: Use paper to wipe off the cream on the scraper each time you wipe it) The cake that has been spread must be refrigerated for half an hour in winter, and more than 2 hours in summer.

5. Let’s make the caramel sea salt glaze while the cake is spreading in the refrigerator. First prepare two small pots, weigh 150 grams of whipped cream in one pot, put it on the fire and heat it to a boil. Soak the gelatin tablets in cold water.

6. In addition, it is best to take a small pot that is deeper, weigh 100 grams of sugar and 20 grams of water, wait until the water is completely submerged in the white sugar, and heat to make caramel. Be sure to let the water soak the sugar completely, and if there is anything that is submerged, it can be stirred evenly before ignition. Remember ⚠️Don’t stir until the fire starts to boil the sugar, it will return to the sand.

7. During the boiled sugar, medium and small fire, remember not to stir. Boil until golden brown appears at the bottom of the pot and quickly turn off the heat.

8. Add the whipped cream that has just been cooked into the caramel in a thin line, and stir quickly while adding it (the pan will appear at this time and a lot of heat will appear in the pan. It is best to wear gloves to prevent the heat from scalding). The boiling whipped cream is best to be added to the syrup several times, do not pour it all at once to prevent splashing.

9. 👋Finally, stir it to a more viscous state, and the caramel cream is ready. The best condition is to lift the scraper so that it can flow into a thin line. Similar to Ganash state, but better to operate. Add sea salt at this time and continue to mix well.

10. Take about 70 grams of caramel sea salt sauce, and the rest can be put into a sterilized bottle with no water for other purposes. 70 grams of caramel sea salt cream sauce is hot, put it into the soaked and squeezed gelatin slices, and stir until melted.

11. Wait until the caramel sea salt glaze sauce is cool to hand temperature, put it in a piping bag, and cut a small mouth for the glaze. The glaze is drenched first on the outside and then in the middle. It can also be poured directly in a small pot, and the effect is different.

12. When it is poured, try to handle it quickly or slowly. The caramel sauce with gelatine will freeze more quickly, so it will be easy to get uneven when it is poured. You can quickly wipe it with a spatula when it is uneven, or you can use decoration to cover it if it is uneven. This cake in the picture is made with some almond slices in caramel sauce, baked at 100 degrees for 15 minutes, decorated the surface, the green is pistachio nuts!

13. The remaining caramel cream can be stored in the refrigerator in a sterilized bottle, and can be used next time by heating it directly with water. I only drenched the sides, decorated with whipped cream in the middle, developed a brain hole, full and half drenched are very beautiful. The most important thing is that the taste is amazing! 😄

Tips:

1. What should I do if the wiping cream gets old and there are holes in the wiping cream?
Take a cup and pour hot boiling water into it, insert a steel spatula for a while, take out the spatula and wipe dry with a paper towel, immediately wipe it on the cake wall once with the cake surface, and repeat the above operation if it is still not level. Remember to wipe off the cream on the spatula every time you wipe it!