Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 1/2 teaspoon cream of tartar
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Stand mixer
- Candy thermometer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to high and cook, without stirring, until the mixture turns amber in color and reaches 350°F on a candy thermometer.
3. Remove the pan from the heat and add the butter, stirring until melted and combined. Pour the caramel into the prepared cake pan and swirl to coat the bottom.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In the bowl of a stand mixer, beat the eggs and vanilla extract on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture.
6. Pour the batter over the caramel in the cake pan and smooth the top with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. In a medium bowl, beat the heavy cream, caramel sauce, powdered sugar, and cream of tartar on medium-high speed until stiff peaks form.
9. Cut the cake horizontally into two layers. Spread half of the caramel whipped cream on the bottom layer, then top with the second layer. Spread the remaining caramel whipped cream on top and around the sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 380
Fat per serving: 22g
Carbohydrates per serving: 43g
Protein per serving: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use a store-bought caramel sauce instead of making your own.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the caramel sauce before pouring it into the cake pan.
- You can add a layer of sliced bananas or strawberries between the cake layers.
Tips and tricks:
- Be careful when making the caramel, as it can be very hot and sticky.
- Make sure the cake is completely cooled before adding the caramel whipped cream, or it will melt and slide off the cake.
- To make the cake easier to slice, chill it in the refrigerator for at least 30 minutes before serving.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, let it come to room temperature, then place it in a preheated 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar before serving.
- Top the cake with fresh berries or a drizzle of extra caramel sauce.
Garnishes:
- Fresh berries
- Chopped nuts
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the caramel sauce hardens too quickly in the cake pan, place the pan in a warm oven for a few minutes to soften it.
- If the cake sticks to the pan, run a knife around the edges to loosen it before inverting it onto a wire rack.
Food safety advice:
- Use a candy thermometer to ensure the caramel reaches the correct temperature and is safe to eat.
- Store the cake in the refrigerator to prevent bacterial growth.
Food history:
The Princess Cake, also known as Prinsesstårta, is a traditional Swedish cake that was first created in the 1930s. It typically consists of layers of sponge cake, whipped cream, and pastry cream, topped with marzipan and powdered sugar. This version adds a caramel twist to the classic recipe.
Flavor profiles:
Sweet, creamy, caramel, vanilla.
Serving suggestions:
Serve the cake as a dessert after a dinner party or special occasion.
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Taste: Sweet, Creamy, Buttery, Caramel, Rich, Caramel-Flavored