Buttercream Cake – White Chocolate & Caramel

Step by step: Buttercream Cake – White Chocolate & Caramel

• Step1

  First, make the syrup for soaking the sponge. We are going to make a basic simple syrup, but you’ll find flavored syrup on our website videoculinary.com, like caramel or rum syrup. Combine 150 grams (4 oz) of sugar and 150 ml (4 fl oz) of water in a saucepot. Bring to boil, stirring until the sugar is dissolved. Cool completely.

• Step2

  Make the sponge: Place 4 eggs, 3 yolks, 250 grams (9 oz) of sugar and 2 teaspoons of vanilla sugar in a bowl. Place over simmering water and heat to 40°C (105°F), stirring constantly. Heating the eggs and sugar before whipping helps the mixture achieve maximum volume and creates a more stable foam.

• Step3

  Transfer the mixture to the mixer and whip on high speed for about 10 minutes, until increased in volume and stiff. Sift 250 grams (9 oz) of flour into the mixture and fold gently.

• Step4

  Mix some of the cake batter with 80 grams (3 oz) of melted butter, and fold back into the sponge batter until incorporated.

• Step5

  Transfer to a 24 cm (9 inch) cake pan lined with parchment paper and brushed with butter. Bake at 180°C (350°F) for 30 minutes. Test for doneness – an inserted skewer should come out clean. Cool slightly, invert onto a rack, unmold and cool completely for a few hours.

• Step6

  Make the buttercream: Melt 200 grams (7 oz) of white chocolate in a bowl set over barely simmering water. Heat 200 ml (1 cup) of heavy cream until it is almost simmering.

• Step7

  Place 50 grams (2 oz) of sugar in a saucepan, and heat over medium heat until it melts and turns to a deep amber color. Carefully, gradually pour the cream into the caramel- stirring constantly. Turn off the heat.

• Step8

  Separate five eggs. We will only use the egg yolks for this recipe. Visit our website www.videoculinary.com to find many ways to use up leftover egg whites- Brutti ma Buoni cookies (hazelnut meringue cookies), Coconut macaroons and more.

• Step9

  Place the egg yolks in a bowl, and gradually whisk the hot caramel into the yolks. Return to the saucepot, and cook the mixture to 68-70°C (155°F), stirring constantly.

• Step10

  Transfer to a mixer bowl, and whip on high speed.

• Step11

  Add the melted white chocolate into the whipping caramel mixture, and whip for another minute.

• Step12

  Continue whipping, and gradually add the soft butter. Whip on high speed until fluffy and light.

• Step13

  Slice the sponge into 3 equal parts.

• Step14

  Assemble the cake: Place a sponge layer on top of a serving plate. Moisten with one third of the syrup.

• Step15

  Spread ⅓ of the buttercream over the sponge. Place the second layer on top, brush with the syrup and spread another ⅓ of the buttercream evenly.

• Step16

  Place the third sponge layer flat side facing up, brush with the remaining syrup and spread the buttercream evenly on the top and sides of the cake. Use a spoon or a plastic bench scraper to make a swirl pattern.

• Step17

  We are going to decorate the cake with chocolate lace on the sides, and an quick design on top. You’ll find other decorating techniques and ideas on our website. Cut a piece of parchment paper that would be slightly higher and longer than the cake itself. You could use 2 pieces of parchment paper if you have to. Place the parchment paper on a tray that fits your fridge.

• Step18

  Make a parchment paper cone. Pipe random shapes or a specific. You could draw lines and shapes using a pencil first, then flip the paper and pipe the chocolate over the lines. Place the tray in the fridge for about 2 minutes. The chocolate should set partially.

• Step19

  Wrap the paper around the cake. Press very gently. Place the cake in the fridge for 5-10 minutes to set completely. Remove the parchment paper carefully and gently.

• Step20

  Pipe a buttercream border around the top and bottom edge of the cake.

• Step21

  The cake is ready to serve! Enjoy!