Caramel Dream Cake
Recipe for caramel cake with mousse and a fruit layer
Prepare with me an exceptionally delicious caramel dream cake. This layered sponge cake filled with caramel mousse tastes wonderful with the addition of slightly tart preserves, fruit filling or jam. I combined my caramel cake with cherry fruit filling and it tasted wonderful with it! Be sure to check out my detailed recipe with step-by-step photos of the preparations and watch a short video where I show how to make a sponge cake with caramel mousse and make this cake for holidays or another occasion.
Table of content
Caramel Dream Cake recipe step by step
If you are looking for a unique and at the same time simple-to-prepare cake recipe that will delight everyone, then you must try this recipe!
Caramel dream cake recipe with video
Wyposażenie
- Baking pan approximately 24×24 cm or optionally a round springform pan with a diameter of 26 cm.
Składniki
ingredients for caramel sponge cake
- 4 egg whites (from size L eggs)
- 100 g sugar (½ cup)
- 4 egg yolks
- 3 packages toffee (caramel) pudding (40 g each – mine are sugar-free)
- 1 teaspoon baking powder
ingredients for caramel mousse
- approx. 500 g dulce de leche (cold – chilled in the refrigerator for several hours)
- 500 ml heavy cream (36% – well chilled)
- 2 teaspoons gelatin (powdered)
- a little water (for the gelatin)
additionally for the cake
- approx 300 g fruit preserve (jam or fruit filling with a slightly tart taste)
Instrukcja
How to make caramel cake with mousse step by step
Step 1 – preparation of the caramel sponge cake
- Preheat the oven to 170 degrees (convection) or 180 degrees (top/bottom heat mode).
- Line the bottom of the pan with baking paper, but leave the sides empty and dry.
- Whisk the egg whites with sugar on high speed until they turn white, become thick and fluffy.4 egg whites, 100 g sugar
- Then add the egg yolks to them and mix briefly – but only on the lowest speed of the mixer.4 egg yolks
- Sift the pudding powders and baking powder through a sieve into the bowl with the beaten eggs.3 packages toffee (caramel) pudding, 1 teaspoon baking powder
- Gently mix everything with a spatula.
- Transfer the sponge cake batter to the mold and place in the oven – bake for about 20 minutes.
- After baking, cool the sponge cake completely.
Step 2 – preliminary cake assembly
- Cut the cooled sponge cake into two layers.
- Place the bottom layer in a springform pan lined with baking paper.
- You can additionally moisten the sponge cake – I moistened it with water, sugar, and lemon juice.
- Spread the fruit preserve over the sponge cake.approx 300 g fruit preserve
Step 3 – preparing the caramel mousse
- Pour the cold heavy cream into a large bowl.500 ml heavy cream
- Whisk it for a few minutes on high speed until it becomes very fluffy and thick.
- Then add the cold dulce de leche, one spoonful at a time, and mix until combined into a smooth cream.approx. 500 g dulce de leche
- Cover the gelatin with a small amount of water – add just enough so that it is slightly above the gelatin level.2 teaspoons gelatin, a little water
- Set it aside for a few minutes to thicken.
- Then heat it briefly (e.g., in the microwave – for about 10-20 seconds) until it becomes liquid, add a tablespoon of caramel cream to it, and mix thoroughly.
- Pour the gelatin into the rest of the cream and immediately mix everything on high speed.
Step 4 – finishing the caramel cake
- Spread approximately half of the caramel mousse onto the sponge cake in the pan.
- Carefully place the second layer of sponge cake and soak it if desired.
- Spread the rest of the mousse and smooth the surface.
- Chill the cake in the refrigerator for about 4 hours – so that the mousse sets well and the flavors combine well.
Film
Uwagi
Wartości Odżywcze
Caramel cake with caramel mousse – notes
My cake today is already a first attempt and preparation before Easter :) I came up with a caramel layered cake prepared on a sponge cake base. Here I prepared a pudding caramel sponge cake – made with pudding powders instead of flour. To this, a very dulce de leche-rich and sweet mousse from heavy cream and canned dulce de leche. To break up the sweetness, I added a layer of cherry fruit filling, and that’s how this caramel dream was born :)
What ingredients are needed to prepare caramel cake with mousse?
To prepare this cake, you will need a few basic ingredients, but they are very easily available in any store. Below is a shortened list of products I used and possible substitutes.
- toffee pudding powder – I used sugar-free pudding powder from Dr. Oetker, each packet was 40g, so in total I used 120g of pudding powder. You can, of course, use pudding powder from another brand; if yours already has sugar added, then use less sugar when mixing with the egg whites – I think 50g (1/4 cup) would be enough then.
- dulce de leche / toffee spread – I used traditional dulce de leche from Gostyń, the can was 510g and the mousse was sweet. You can also use a different spread, even one with a lower weight – the mousse will then be slightly less sweet.
- whipping cream – I recommend using 36% cream – I used Łaciata in a carton. If you cannot buy 36% cream, use 30% and then use 3 teaspoons of gelatin instead of two to stabilize the mousse.
- fruit layer – I used cherries in gel from Helcom here. You can use other tart fruits – e.g., blackcurrants or raspberries. Instead of fruit in gel, you can use preserves or regular jam. You can also prepare homemade cherry fruit in gel, or other fruits.
How to streamline the preparation of caramel cake?
To make the cake preparation efficient and take as little time as possible, I highly recommend baking the caramel sponge cake the day before. A fresh sponge cake, right after cooling, is harder to slice into layers; it easily tears and crumbles. A sponge cake that has rested is easier to cut into layers.
This caramel pudding sponge cake is more delicate than a traditional sponge cake and may sink more after baking (which is why it’s worth adding baking powder to it). If it sinks, don’t worry, you’ll likely be able to cut it into two layers without a problem.
How to slice a caramel sponge cake into layers?
I use a cake leveler here, which cuts the cake nicely and evenly. If you don’t have a special cutting tool at home, I recommend using a thread or dental floss. First, make a shallow incision with a knife on one side at the height where you want the sponge cake to be sliced. Then, place the thread there and pull it towards you to cut the sponge cake.
How many calories does the ‘Caramel Dream’ cake with mousse have?
In the table below the recipe, I provided the calorie count for 100g of cake with dulce de leche mousse and cherries (using the products I used). If you divide the cake into approximately 20 equal portions, each slice will then have about 237 kcal (carbohydrates – 28g, proteins – 4g, fats – 12g). As you can see, despite using fatty cream and sweet dulce de leche, the cake as a whole is not as high in calories as it might seem :) So, I can only wish you bon appétit!
P.S. By the way, I highly recommend following my Instagram profile, where you will also find my recipes, and you can easily save them for later :)
Recommended caramel cake recipes
If you love dulce de leche, caramel in all its possible forms, then you absolutely must try my other recipes; here I recommend, among others, these three sweet baked goods:
Popularne Przepisy
Polecane przepisy
Caramel Sponge Cake with Mousse Recipe
Today, I invite you to try an exceptionally delicious and sweet caramel cake layered with kajmak mousse and slightly tart fruit. This cake features a caramel pudding sponge made with toffee pudding powder. Paired with that is a sweet, light, and heavenly kajmak mousse made from heavy cream and dulce de leche (kajmak).
The whole thing is balanced by slightly tart cherries in gel. This not only makes the cake look stunning when sliced but also makes it taste unimaginably good. You can confidently serve this caramel cake with kajmak mousse for Easter or various family celebrations—such as First Communion, Christening, or birthdays. You simply must try it!
