+Cake
°3 egg whites
°500 ml (2 cups) sugar
°180 ml (3/4 cup) canola oil
°4 egg yolks
°10 ml (2 tsp.) vanilla extract
°625 ml (2 1/2 cups) unbleached all-purpose flour
°7.5 ml (1 1/2 tsp) baking-powder
°2.5 ml (1/2 tsp) baking soda
°1 ml (1/4 tsp) salt
°250 ml (1 cup) milk, hot
°Caramel Buttercream
°1 egg
°1 egg white
°60 ml (1/4 cup) water
°180 ml (3/4 cup) sugar
°30 ml (2 tbsp. ) corn syrup
°60 ml (1/4 cup) 35% cream, hot
°310 ml (1 1/4 cups) unsalted butter, cubed and softened
+Caramel Crunch
°60 ml (1/4 cup) water
°250 ml (1 cup) sugar
°60 ml (1/4 cup) unsalted butter
°A pinch of salt
°A pinch of baking soda
°180 ml (3/4 cup) store-bought milk jam (dulce de leche)
* Methods :
Cake
Putting grill at center of oven. Preheat oven 180°C (350°F). Butter 2 20-cm (8-inch) springform pans. Line bottom with parchment paper.
In bowl, beating egg whites with an electric blender to soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar and beat until stiff peaks form. To book.
In another bowl, combine the oil, egg yolks and vanilla. To book.
In a large bowl, combine the flour, remaining sugar (375 ml / 1 1/2 cups), baking powder, baking soda and salt. Sink a well. Add the oil and egg mixture and the hot milk, stirring with a whisk until the mixture is smooth and homogeneous. Using spatula, sweetly fold in meringue. Divide the batter into the two pans. Bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool. Unmold & let cool on a wire rack.
Caramel Buttercream
Place the eggs in a large bowl.
In saucepan, bring water, sugar & syrup to a boil. Cook until the mixture caramelizes and takes on a golden color. Add the cream and mix well.
Beat the eggs with an electric mixer on medium speed until they become frothy. Drizzle the hot syrup over the eggs, avoiding the mixer beaters. Whisk continuously until completely cooled, about 15 minutes. Add the butter, one or two cubes at a time, beating until the mixture is very smooth.
Caramel Crunch
Line a 43 X 30 cm (17 X 12 in) cookie sheet with parchment paper.
In a saucepan, bring the water, sugar, butter and salt to a boil. Cook until the mixture caramelizes and takes on a golden color. Remove from the heat and immediately incorporate the baking soda with a whisk. Quickly pour onto the plate. Using a spatula, spread the caramel into a thin layer. Let cool completely and break into long pieces.
Assembly
In a bowl, whisk the dulce de leche to soften it if necessary.
Remove the top from the cakes to flatten them as needed. Frost a cake with a third of the buttercream. Spread half of the milk jam over it. Cover with the second cake. Entirely glaze the cake with the rest of the buttercream and spread the rest of the milk jam in a drizzle on top of the cake. Press the pieces of caramel crunch all around the cake, overlapping them.
Enjoy !
