New Year's cake Candle - homemade biscuit cake with salted caramel

Preparing for the New Year's Eve, I want to keep the theme of the evening in the design of the dessert. So I had the idea to create a New Year's cake with salted caramel Svechka. In a delicious and beautifully decorated dessert, caramel biscuit cakes alternate with delicate creamy caramel mascarpone cream and fruit filling. True, I had to make some effort and allocate time. 🙂 You will also be able to make such a biscuit cake for the New Year at home, if you just use my step-by-step recipes with photos. Many stages are described in detail and presented in separate recipes, which can be accessed simply by clicking on the appropriate links.

For a fruit and caramel New Year's cake, we need:

• 1 serving of salted caramel ;
• 120 grams of canned peaches;
• 5 medium-sized fresh kiwis;
• 1 serving of caramel cream with mascarpone ;
• 1 Butter cake with salted caramel;
• 1 serving of white chocolate mirror glaze
• red food coloring;
• chocolate satin gold;
• shiny red glitter.

For caramel mousse:

• 1000 grams of 33% cream;
• 100 grams of chicken egg protein;
• 190 grams of vanilla powdered sugar;
• 90 grams of caramel ;
• 12 grams of gelatin + 60 ml of water.

How to Make Salted Caramel Christmas Cake Candle

Place chopped peaches and kiwi slices in a deep bowl. Fill them with hot (approximately 55 ° C) salted caramel, mix and leave everything on the table until the caramel reaches room temperature. Separately soak the gelatin.

We put the first biscuit cake on a cutting board, which was covered with cling film. We apply a layer of creamy caramel cream with mascarpone and distribute it throughout the cake. Then, using a pastry bag, we make a border around the edge of the biscuit.

Spread half a serving of caramel with fruit on the first cake.

We repeat the same with the second tier of the cake. And we close the entire collected cake with the third cake. We remove the collected semi-finished product in the refrigerator.

From the cut top of the biscuit, we cut out three round blanks with a diameter no larger than the central hole in the form into which we will pour the mousse for the second tier. Lubricate each blank with cream and assemble a mini-cake. We pierce it with a skewer and put it in the freezer.

Cooking caramel mousse

First of all, we will prepare the molds for pouring the mousse. Place the silicone mold on a hard surface. We cut a few pieces of peach and kiwi, put the rest of the biscuit top next to it. We put a confectionery ring on the cake itself 2 cm larger than the diameter of the cake. From the inside lay it out with acetate tape.

Whisk the egg whites to a light peak and add the powdered sugar. Then, transfer the entire mass to the steam bath. Whisk and boil the egg whites at the same time. You should get well whipped proteins with the name "bird's beak".

Dissolve gelatin on a steam bath and add it to whipped proteins, mix. Cool completely, so that even signs of a warm state do not remain. Add caramel and whisk again.

Separately, whip the cream until soft, slightly firm peaks.

With a spatula, fold the cream into the egg whites. Now, we work very quickly, as the gelatin can seize and the mousse will begin to harden. First, we place the mousse on half of the silicone mold for the second tier, in which the candle will stand, put the pieces of fruit, close them with mousse. In the mousse, slightly drown the pieces of the remaining biscuit. Place the silicone mold in the freezer overnight. The photo shows the caramel mousse already frozen and unshaped. In more detail, the preparation similar to the above is described in the recipe for mousse with currant compote under marble glazing .

Now, pour the main cake with the remaining mousse and also send it all night to the freezer. Then, when the cake is completely frozen, remove the ring and remove the acetate tape to cover it with glaze.

We cover the cake with a mirror glaze (working temperature 33-35 ° C). Let the icing drain and remove the residue from the bottom of the cake with a hot and wet spatula. Only then can the cake be transferred to the substrate.

We also cover the mousse tier of the cake with a mirror glaze. I covered it with different colors of glaze, transferred it to the first tier and decorated it with chocolate satin ribbons.

Then, glaze the frozen candle. We do this in several stages to get the effect of smudges of a melted candle. We install the candle in the hole in the mousse layer.

Place a white chocolate wick on the top of the candle.

On the surface of the New Year's cake, we apply a decoration from confectionery glitter and leave the dessert for 5 hours in the refrigerator to defrost and serve.

Here is such a handsome cake turned out in a section.

Homemade New Year's cake with salted caramel Candle has become a real decoration of the sweet table for the New Year, although I had to tinker with it. 🙂

By the way, you can make such a cake as a birthday present. The design of the dessert is fully consistent with the spirit of this celebration.