Caramel Espresso Cake
Makes 1x18x30″ tray.
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Uploaded by Renshaw Baking
- 1200 g Liquid whole egg
- 750 g Caster sugar
- 420 g Plain flour
- 80 g Cocoa powder
- 8 g Coffee flavouring
- Fine Semolina for dusting
- 2000 g Butter at room temperature (Buttercream)
- 2000 g Icing sugar (Buttercream)
- 1000 g Renshaw Creamy Injectable Caramel (Buttercream)
- 1000 g Renshaw Blendesi Mallow (Buttercream)
- 4800 g Renshaw Creamy Injectable Caramel (Caramel filling and coating)
- Gelatine leaves (Caramel filling and coating)
Baking the sponge:
Line 3 baking trays with baking parchment.
Pre heat the oven to 200°C.
Place the eggs and caster sugar into a mixing bowl with a whisk attachment & whisk on high speed for 5 to 10 minutes or until the mixture is at ribbon stage.
Add the coffee flavouring and mix in well.
Sieve the plain flour and cocoa powder together and fold it into the egg mixture gently.
Divide the mixture between all 3 trays, evenly spread the mixture to the edges of the tray.
Bake for 10 minutes or until the sponge is springy to the touch.
Turn the sponge out on to a silicon paper dusted with Semolina then gently peel off the paper from the back of the sponge.
Making the Buttercream:
Place the butter, icing sugar and Renshaw Blendesi in the bowl and attach the beater.
Beat on slow for 1 minute and then 5 minutes on fast, until all the ingredients are thoroughly mixed & aerated.
Add the Renshaw Creamy Injectable Caramel and mix for a further 1 minute.
Making the Caramel Filling/Coating:
Soak the gelatine leaves in cold water for 5 minutes.
Heat the Renshaw Creamy Injectable Caramel to 50°C and add the soaked gelatine leaves.
Stir well until all the gelatine has dissolved and dispersed evenly.
Divide the mixture into two jugs.
Assembling the Cake:
Using a deep sided baking tray, place a sheet of silicon paper in the base.
Place the first sheet of sponge in the tray semolina side down.
Spread 3kg of the buttercream evenly on to the sponge.
Place the second sheet of sponge on to the buttercream.
Pour one jug of the caramel mixture onto the sponge and then place in the fridge for 1 hour to set.
Once the caramel mixture has set, place the third layer of sponge onto the caramel mixture.
Spread evenly the remaining 3kg of buttercream onto the sponge.
Place the whole tray in the fridge for an hour to set the buttercream.
Gently warm the remaining jug of caramel mixture just enough for it to flow (approximately 21°C) and poor it over the buttercream and spread evenly.
Place back in the fridge for 1 hour to set.
Portion to desired size using hot damp knife and decorate as required.