Caramel Cream cake

1. In a large bowl, sift flour with baking powder and cocoa powder, pour sugar here as well. In a separate bowl, break the chicken eggs, pour low-fat cream, add vegetable oil and vanilla extract, beat with a mixer until smooth. Pour the resulting mass into a bowl with the dry ingredients, whisk until a homogeneous and smooth mass is formed. We brew coffee with the specified amount of boiling water, pour it into the dough, while stirring vigorously, as if brewing the dough. Pour the dough into two prepared molds of the same diameter, send it to the oven preheated to 180 degrees. Bake cakes for one hour, you need to focus on your oven. We check the cakes for readiness by piercing them with a wooden skewer in the center, if the skewer is dry, then they are ready. We let the cakes cool down, remove them from the molds, pack them in plastic wrap and send them to the refrigerator overnight.

2. To prepare salted caramel, pour sugar into a saucepan with a thick bottom, pour water, send it to the fire, bring it to a boil and cook until the sugar dissolves and the color of the mass changes to amber. Remove the pan from the heat, pour the cream - at this stage, the mass will sizzle and rise strongly, this is normal, and it should be. Add the softened butter, beat with a mixer until smooth and smooth consistency. And now we return the pan with caramel to a low heat, mix all the time with a hand whisk so that the mass does not burn to the bottom. We cook the caramel in this way for 3-4 minutes, then add salt, taste it, if necessary, add more. Remove from heat, cool.

3. Now let's prepare the cream, for this we beat the egg whites with sugar in a water bath for about 5 minutes, the mass should turn out lush, the sugar will completely dissolve. The temperature of the protein mass should be about 60 degrees, not higher. Remove the container with the protein mass from the water bath and continue to whisk for another 10 minutes before cooling to room temperature. In the cooled proteins, add the oil not all at once, but in parts, whipping the cream after each added portion. At the very end, add vanilla extract and salted caramel (we do not take all the caramel, but about 100 grams), whisk.

4. We take the cakes out of the refrigerator, cut each in half with a long bread knife or with a thread. Thus, we get four cakes, one of which is placed on a serving dish. Spread a part of the cream on the cake, then pour one or two tablespoons of caramel, cover with another cake. Thus we collect the whole cake. With the remaining cream, we smear the surface of the cake and the sides so that the crumbs from the cakes do not get into the ganache. While we are preparing the ganache, we send the cake to the refrigerator.

5. We break the chocolate into small pieces, put it in a bowl, pour the cream into a separate saucepan and send it to the fire, bring it to a boil but do not boil it! Pour the chocolate with hot cream, mix until the chocolate is completely dissolved. We leave the ganache until it cools down to room temperature, during which time it will not become so liquid. Now beat the ganache with a mixer until fluffy. Cover the surface of the cake and sides with ganache, and then pour the remaining caramel.

We send the cake to the refrigerator for impregnation for 2 hours, after which it can be served on the table.

Help yourself!