Rustic Caramel Drip Cake with Whipped Vanilla Cream & Fresh Berries -

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Indulge in the delightful experience of baking a Rustic Caramel Drip Cake with Whipped Vanilla Cream & Fresh Berries. This cake isn’t just a feast for the taste buds; it’s a visual masterpiece perfect for any special occasion. The rich caramel, soft cake layers, and fresh fruit combination make it a showstopper. Whether you’re celebrating a birthday, an anniversary, or simply treating yourself, this recipe will have everyone raving.

Why You Will Love This Recipe

This Rustic Caramel Drip Cake transcends ordinary desserts with its luscious texture and flavor combinations. The use of light brown sugar gives the cake a subtle caramel flavor, while the whipped vanilla cream adds a fluffy finish. Fresh berries not only provide a refreshing burst of flavor but also contribute vibrant colors that enhance the cake’s rustic aesthetic. Furthermore, the homemade caramel sauce, with its perfect balance of sweetness and saltiness, takes the cake to a whole new level. This recipe is not just easy to follow, but it also allows for creativity in toppings and presentations.

Pro Tips for Making Rustic Caramel Drip Cake

Ensure your ingredients are at room temperature for optimal mixing and texture.
For a more complex flavor profile, consider adding a dash of cinnamon or cardamom to the cake batter.
Using stabilized whipped cream will help maintain the whipped texture for longer, especially in warm weather.
If you prefer a crunch, roll the outer edges of the cake in crushed caramelized nuts.
Let the caramel sauce cool a bit before pouring it over the cake to achieve a more controlled drip effect.

Ingredients

Here’s what you’ll need to create a delectable Rustic Caramel Drip Cake:

For the Cake Layers:

200g unsalted butter, softened
200g light brown sugar
4 large eggs, room temperature
200g all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
60ml whole milk

For the Whipped Vanilla Cream:

400ml heavy cream, cold
3 tbsp powdered sugar
1 tsp vanilla bean paste or extract

For the Caramel Sauce:

200g granulated sugar
90g unsalted butter, room temperature
120ml heavy cream, warm
Pinch of salt

Topping & Decoration:

Blackberries, cherries, strawberries, red currants
Edible flowers (optional): chamomile, pansies
Whipped cream rosettes
Caramel shards or spun sugar (optional)
Golden plums or small apples (optional for color)

Instructions

Step 1: Start by preheating your oven to 170°C (340°F). Grease and line two 8-inch (20cm) cake pans with parchment paper.

Step 2: In a large mixing bowl, cream together the softened butter and light brown sugar until fluffy and pale. This process generally takes about 4 to 5 minutes with a hand mixer or stand mixer.

Step 3: Add the eggs one at a time, mixing thoroughly after each addition. Ensure the vanilla extract is mixed in well before moving to the next step.

Step 4: Sift the flour, baking powder, and salt into the mixture, folding it gently to avoid overmixing. Gradually add the whole milk to loosen the batter, ensuring a light texture.

Step 5: Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake in the preheated oven for 25-30 minutes or until the cakes are golden brown and spring back when touched.

Step 6: Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: To make the caramel sauce, melt the granulated sugar in a saucepan over medium heat, stirring constantly until it turns amber in color. Be cautious, as it can burn quickly.

Step 8: Once the sugar is melted, carefully add the room temperature butter, stirring continuously until melted and combined. Slowly pour in the warm heavy cream, stirring until the mixture is smooth. Add a pinch of salt to enhance the flavor and set aside to cool.

Step 9: For the whipped cream, in a separate bowl, beat the cold heavy cream with powdered sugar and vanilla bean paste until stiff peaks form. Keep the whipped cream in the fridge until you are ready to assemble the cake.

Step 10: To assemble, place one cooled cake layer on a serving stand or plate. Spread an even layer of whipped vanilla cream on top. Carefully place the second cake layer on top.

Step 11: If desired, press toasted chopped nuts onto the sides of the cake for extra crunch. Drizzle the cooled caramel sauce over the top, allowing it to drip down the sides.

Step 12: Pipe rosettes of whipped cream on top of the cake for decoration. Finish by topping with an array of fresh berries, cherries, and edible flowers. Optionally, you can add mini plums or apples for an extra pop of color.

FAQ

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked a day before and stored in an airtight container at room temperature or refrigerated to save time on assembly day.

How do I store leftover cake?

The cake can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or in an airtight container to maintain freshness.

Can I use other fruits for decoration?

Absolutely! Feel free to get creative with your choices. Peaches, raspberries, or even pomegranate seeds would work wonderfully.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend. Just ensure the blend has a one-to-one replacement ratio for the best results.

Can I freeze the cake?

Yes, you can freeze the unassembled cake layers wrapped tightly in plastic wrap and aluminum foil. Thaw them in the refrigerator before assembly.

Conclusion

The Rustic Caramel Drip Cake with Whipped Vanilla Cream & Fresh Berries is a magnificent dessert that combines taste and visual appeal flawlessly. By following this straightforward recipe, you can create a stunning centerpiece for any special occasion. Whether served at a gathering or enjoyed on a quiet evening, each bite promises a delightful explosion of flavors that will leave a lasting impression. Share your creation with loved ones and savor this delectable masterpiece together!

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