Caramel Poke Cake

Karamel Poke Cake Kookmutsjes

Prep Time

60 minuten

Porties

Serveert 14

Niveau

Easy

Get ready to be amazed by this caramel poke cake! A light, fluffy cake filled with caramel and topped with white chocolate ganache – sounds delicious, right? This recipe is easy to follow, and the result is unbelievably tasty!

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Ingrediënten


Porties:
CAKE BATTER
3 eggs (m)
100 g granula
16 g vanilla sugar 2 tbsp
100 ml milk
125 ml sunflower oil
140 g flour all-purpose flour
8 g baking powder
FILLING
225 g caramel bebogeen
TOPPING
125 g mascarpone
8 g whipping cream stabilizer 1 tbsp, klopfix
40 g granulated sugar
250 ml heavy cream
GANACHE
60 ml heavy cream
125 g white chocolate
GARNISH
20 g caramel bebogeen

Get ready to be amazed by this caramel poke cake! A light, fluffy cake filled with caramel and topped with white chocolate ganache – sounds delicious, right? This recipe is easy to follow, and the result is unbelievably tasty!

Stappenplan


Preparing the cake:

1

Crack the eggs into a bowl and add the sugar and vanilla sugar. Whisk the mixture until it's light and fluffy. Add the milk and mix. Then, add the sunflower oil and mix until smooth. Sift the flour and baking powder over the batter and mix until smooth.

Baking:

2

Pour the batter into a greased springform pan lined with parchment paper at the bottom. Bake the cake in a preheated oven at 160°C (320°F) for 12-18 minutes, or until done (the cake is done when a toothpick comes out dry). Keep an eye on the baking time, as every oven is different. Let the cake cool for 10-15 minutes.

Making cream:

3

Place the mascarpone, whipping cream stabilizer, and sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream (250 ml) and mix until the cream stiffens.

Fillinig:

4

Use the back of a (wooden) spoon to poke holes in the cake.

5

Fill a piping bag with caramel, snip off the tip, and fill the holes in the cake with caramel. Spread the cream evenly over the top of the cake until fully covered.

Garnish:

6

Heat the heavy cream until it’s almost boiling. Add the white chocolate and let it sit for 1 minute. Stir the mixture into a smooth ganache and let it cool slightly.

7

Pour the ganache over the cake and immediately pipe small dots of caramel on top for decoration. Cover the cake and refrigerate it for at least 2-3 hours, preferably overnight, to let the flavors develop.

8

Cut the cake into slices and enjoy.
Bismillah, enjoy!

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Ingrediënten


Porties:
CAKE BATTER
3 eggs (m)
100 g granula
16 g vanilla sugar 2 tbsp
100 ml milk
125 ml sunflower oil
140 g flour all-purpose flour
8 g baking powder
FILLING
225 g caramel bebogeen
TOPPING
125 g mascarpone
8 g whipping cream stabilizer 1 tbsp, klopfix
40 g granulated sugar
250 ml heavy cream
GANACHE
60 ml heavy cream
125 g white chocolate
GARNISH
20 g caramel bebogeen