Salty cream cake. Use a spatula to stir until cheese is melted. Add the sugar and the vanilla, beating well. Pulse until the mixture resembles very coarse sand.
Pulse them with brown sugar and then butter until combined. In a small bowl, combine the graham cracker crumbs and butter and mix until combined. Make the ganache: Place the sour cream and melted chocolate in a large bowl. You can cook Salty cream cake using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Salty cream cake
- You need of Egg yolk mixture.
- Prepare 90 g of Milk.
- Prepare 50 g of Corn oil.
- You need 90 g of Cake flour.
- Prepare 4 pcs of Egg yolk.
- You need of Egg white mixture.
- You need 4 pcs of Egg white.
- Prepare 60 g of Sugar.
- You need 4 drops of Lemon juice.
- It’s of Salty cream.
- Prepare 280 g of Cream.
- Prepare 25 g of Sugar.
- Prepare 2 g of Salt.
Immediately remove the pot from the heat and carefully whisk in the heavy cream (pour slowly, whisk quickly). It will bubble up a LOT, so be prepared. Once all the cream is whisked in, add the butter and whisk until incorporated. At this point I remove the pot from the heat and set it aside to cool.
Salty cream cake instructions
- Mix milk and oil.
- Sift flour, add yolk.
- Beat egg white and lemon juice, add sugar in 3 batches, beat until peaks form. Mix with yolk mixture.
- Bake 180C for 25min.
- Mix cream, sugar and salt.
Beat softened cream cheese, confectioners' sugar, and vanilla extract together until completely smooth. (Below left.) As the mixer is running, slowly pour in cold heavy cream. Turn the mixer up to high speed and beat until thick and airy. (Below right.) It holds a sturdy peak! In a parchment lined pan, pour the batter and bake the cake according to the box directions. Let it cool and gently poke some holes in it with a fork. Pour half the jar of Caramel Sauce over the poked cake.