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.

At the end you will find instructions how I made this recipe many years later.

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.

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.

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 (made in 2010)

Ingredients:

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:

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

Directions:

In a non stick frying pan add the sugar, water and lemon juice and stir until the sugar melts and becomes lightly brown.  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.

Put it back on the heat and add the butter and heavy cream.  Mix until smooth and empty it in the mixer bowl (only if it is heat resistant) and mix on low speed.   

 

For the filling:

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

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

Chocolate decoration:

• 200 grams white chocolate (divided).

Melt 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 from above
• Remaining white chocolate, melted

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

Cut 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 half the filling. 

Cover with the second sponge and refrigerate.

Remove the ring from the cake.  Whip the leftover cream, adding the leftover melted white chocolate. Decorate the cake with this cream and add the white chocolates on top.

Refrigerate the cake.

Before serving add the caramel decorations on top.

New Caramel Cream Cheese Cake (made in November 2024 for my son’s birthday)

To prepare the Sponge Cake

A day before assembling, bake a sockerkaka sponge cake. 

As I used a smaller baking tin 22 cm diametre, I lined the baking tin with parchment paper on the sides as well, which was 12 cm high.  This way the cake came out higher. 

I sliced it into three layers, and brush each slice with syrup from a fig preserve I had, for added moisture and flavor.

To make the Caramel

• In a non-stick frying pan, I heated 1 cup sugar with 2 tablespoons caramel syrup until it turned into a deep, rich brown colour.

• I created decorative patterns with the caramel on parchment paper and, once dried, I add melted white chocolate on top.  

• For the remaining caramel, I stirred in 1 tablespoon cornstarch (dissolved in milk) and 1 tablespoon butter to create a thicker texture.

To prepare the Caramel Cream Cheese Mixture

• I poured half of the caramel into the mixer bowl with leftover (out of 180 grams) of white chocolate. I beat for about five minutes for the mixture to cool.
• I then added 600 grams Philadelphia cream cheese and 200 ml heavy cream, and whipped them until thick. I transferred a portion of this cream into the empty Philadelphia container of 300 grams. which I refrigerated, in order to use it later on.
• I then added a second 200 ml of heavy cream to the remaining mixture in the mixer and whipped it until thick.

To assemble the Cake Layers

• Spread about one-third of the caramel cream mixture on the first cake layer and another third on the second layer.
• Place the last third of the cream into a piping bag and refrigerate.

Top and Decorate the Cake

• Spread the darker caramel cream cheese mixture (stored in the Philadelphia container) over the top layer and sides of the cake.
• Use the caramel decorations and remaining piped frosting to add decorative touches.

Kopiaste and Kali Orexi!

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