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Caramel Cream Cheese Cake

Caramel Cream Cheese Cake

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This Caramel Cake was made with a Zebra sponge, cream cheese and white chocolate frosting and decorated with Candied Caramel and homemade white chocolates.

Although my birthday is today we celebrated it yesterday, as today being the last week before Easter all the family will be fasting.

Thanks to everybody for sending me wishes on Facebook.

I made this cream cheese – white chocolate – caramel cake and although it tasted great it was not quite as I envisioned to make it and I am not 100% satisfied with the outcome.  I actually wanted the colour of the frosting to be darker and the taste of caramel in the cream to be more intense.

When I began making the sponge cake, I was planning to make it plain but the last minute I decided to add one extra egg.  When I added the meringue, I removed half the mixture in another bowl and mixed a couple of tablespoons of flour in one and a couple of tablespoons cocoa in the other.

I followed the procedure of the Zebra Cake, by adding a tablespoon of each batter in the middle of the baking tin and continued until I added it all.

Sponge image

I made most of the preparations of the cake from the previous day but I still had lots of other things to prepare, so when the cake was ready it was just before lunch.

Stripes in cake image

You can see the stripes in the cake but as we cut the cake after lunch the cream needed more hours to set. I did not make the caramel twice as given in the recipe but for those who are not experienced with caramel I think that it is better to make it twice as there is danger of burning, so I am separating each procedure.  However I made the whole amount of caramel and when the caramel was ready I carefully poured more than half in the mixer bowl and added the butter and heavy cream and made the caramel decorations with the remaining. The  ingredients and procedure given is with the sequence I made them.

Caramel Cream Cheese Cake


1 sponge cake with 7 eggs plus 2 tablespoons flour and 2 tablespoons cocoa powder, preferably prepared one day before 1/4 cup bergamot syrup (or make your own syrup and use it whenever you need it)

For the caramel:

  • 3/4 cup sugar
  • 3 tablespoons water
  • 1 tablespoon lemon juice
  • 1 teaspoon butter
  • 2 tablespoons heavy cream (out of 250 ml)


In a non stick frying pan add the sugar, water and lemon juice and stir until the sugar melts and becomes lightly brown.  Empty in the mixer bowl (only if it is heat resistant) and mix on low speed.  Add the butter and heavy cream immediately and mix for at least five minutes, until it cools.

Caramel decoration:

  • 1/4 cup sugar
  • 1 tablespoon water
  • 1 teaspoon lemon juice

Prepare caramel as above. Remove from the heat and keep mixing with a spoon until it cools (about 5 minutes) and begins to thicken.  With the spoon create patterns on parchment paper.


caramel decoration image

For the filling:

  • 600 grams Philadelphia cream cheese
  • 500 ml heavy cream minus 2 tablespoons used above.

Add the above ingredients in the mixer together with the caramel mixture and whip until peaks form.  Refrigerate.

Chocolate decoration:

  • 200 grams white chocolate (divided).

Melt half the chocolate in a double boiler and put about a tablespoon in a madeleine cake form where the pattern is.  Make about 20 and allow to cool before refrigerating.

Putting the cake together (next day)

For the Frosting:

  • 2 cups Cream cheese mixture
  • Remaining white chocolate, melted

Whip the cream again, adding the melted white chocolate, which should not be hot.

Divide the sponge cake in the middle and wet it with syrup.  Place half sponge in a platter and put the ring of the spring form baking tin and add the filling. 

Cover with the second sponge.

Decorate with the frosting and add the white chocolates on top.

Refrigerate and add the caramel decorations.

Caramel cake cut image


Kopiaste and Kali Orexi!

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Friday 2nd of April 2010

Looks beautiful - love the decorations on it!

Happy birthday too!


Thursday 1st of April 2010

Happy happy birthday to you Ivy! May all your days be filled with peace blessings and happiness!

As usual your sweets are fab! always layer once layer of flavours!

jen of a2eatwrite

Wednesday 31st of March 2010

Oh, Ivy, this looks divine! I'm sure it was a lovely treat.


Wednesday 31st of March 2010

happy birthday,ivy,your cake is gorgeous!and you,too!

m d yorgakopoulou

Tuesday 30th of March 2010

Ivy, happy Birthday, cheese cakel looks lovely. Have you ever trired tofu for a vegan cake, can be quite good, my Bulgarian friends made 2 lenten vegan 'cakes", one with orange, one chocolate , very good!

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