Ingredients
Dough
Salted Caramel
Frosting
Instructions
Step 1
Heat the butter, sugar, eggs, and honey using a water bath or on low heat while continually stirring until the sugar is dissolved and the mixture starts to boil. Add the baking soda and heat for another 3 minutes, stirring continuously. Remove from heat, add all the flour, and stir until the mixture is smooth. The warm dough will be soft; if necessary, add additional flour when it has cooled. Wrap the dough in cling film and refrigerate for at least 2 hours. Tip: The dough is easier to handle when it is well chilled.
Step 2
Divide the dough into 10 or 11 pieces. Roll each ball thinly and cut into 16-cm (6.3-inch) diameter rounds. Prick each round with a fork and bake in a preheated oven at 356°F (180°C) for 5-7 minutes. Stack the baked rounds and allow them to cool. Tip: Use a cookie cutter or a plate to get consistently shaped rounds.
Step 3
Combine water and sugar in a saucepan and boil until it transitions to a caramel shade. Stir in the cold butter and then gradually add the hot cream in three stages to avoid splashing, stirring continuously. Cook until the mixture reaches 217°F (103°C) or for about 5 minutes, then remove from heat and add the salt. Beat with a blender and allow it to cool. Tip: Use a heat-resistant spatula to stir the caramel.
Step 4
Beat the cold sour cream and cream with sugar on high speed using a mixer until fluffy. Tip: Chill the mixing bowl and beaters for better results.
Step 5
Spread the frosting on each cake layer. For easier application, use a pastry bag for the caramel and place it on every second layer. Tip: Press gently on each layer to ensure the cake is stable.
Servings
Ready to Dig In? Here's How to Wow Your Guests! 😋🍽️
For a delightful presentation, serve your pastry on a rustic wooden board or a vintage cake stand. 🎂 **Top each slice with a sprinkle of powdered sugar or a drizzle of extra salted caramel for added flavor** and aesthetic appeal. Pair it with a cup of freshly brewed coffee or tea to balance the sweetness. 🍵☕
Want to add a bit more flair? Garnish the plating with fresh seasonal fruits such as berries or figs, and perhaps a *dollop of whipped cream* on the side to enhance the experience. 🍓🍇 Your pastry is also perfect for sharing at a brunch gathering or as a tantalizing dessert for dinner parties.
Equipment
Use large bowls for mixing dough and frosting to keep the ingredients contained.
A hand whisk for initial mixing and a stand mixer for whipping up frosting to fluffy perfection.
Essential for rolling out your dough evenly; opt for a non-stick rolling pin.
Non-stick or lined with parchment paper to bake your dough layers without hassle.
Great for piping precisely the salted caramel and frosting, adding that professional touch.
Ensure it is preheated and maintains a consistent temperature for even baking.
Variations
Gluten-Free Version 🌾
Replace regular flour with a gluten-free all-purpose flour blend. **Ensure your baking soda and other additives are labeled gluten-free.**
Vegan Delight 🌱
Opt for a plant-based butter and substitute eggs with flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water = 1 egg). Use coconut cream in place of dairy cream and sour cream. Remember, your sugar should be labeled vegan!
Faq
- Why did my dough turn out too sticky?
Chilling the dough for longer and adding a bit more flour should help it firm up nicely.
- How long can I store the pastry layers?
You can store the baked layers in an airtight container for up to 2 days before assembling the cake.
- What's the best way to make sure my caramel is smooth?
Be patient while stirring, and make sure the cream is hot before adding it to prevent crystallization.
- How can I prevent my frosting from becoming runny?
Use cold cream and beat it at high speed. If needed, add a stabilizer like whipped cream powder.
- Can I freeze the completed pastry?
Yes, you can freeze the assembled pastry in an airtight container for up to one month. Thaw it in the fridge before serving.
- How do I give my caramel a deeper flavor?
Cook it until it reaches a deep amber color, but be careful not to burn it!
