Have you ever seen a recipe in a magazine, or newspaper, or cookbook, and marked it with a sticky note with the intentions of making it — tomorrow ? Then life passed you by, and you just didn’t have the time. Sounds familiar? Welcome to my life.
The recipe featured in this post has been in back of my mind for a long time, and it got me thinking …
The other day, I was talking to a friend of mine who was lamenting how he really let his real love pass him by. He met a lady. They seemed attracted to each other. They started a very interesting conversation. He asked for her number. But he was so afraid of changes, or something new, that when he finally realized how much they clicked, and tried calling her—a few months later, she never answered his e-mail.
Years went by, and he still didn’t forget that lady. Had he called her the day after they met, would his life had changed completely? We’ll never know.
What is the relation between the story of this man and this recipe? Nothing. Nothing at all. But I am just so glad that recipes aren’t like people. If you want to get back to the same recipe, it’ll be there, documented, unchanged. And I may recover the feeling I had at the moment I marked the recipe, full of excitement to cook and bake.
Here is a recipe (adapted from Fine Cooking Magazine) that I have been thinking about for a long time, and life got too busy. Glad it still there.
Triple Caramel Cake
Serves 8 to 10 people
3 cups heavy cream
2 1/2 cups granulated sugar, divided
6 oz. (12 tablespoons) unsalted butter, softened
4 large eggs, at room temperature
2 cups all-purpose flour
1 1/2 teaspoons baking powder
Equipment: one 12-cup bundt or tube pan greased with baking spray.
1- Prepare the Caramel: Pour 2 cups of the cream into a medium saucepan and slowly bring it to a boil. Lower the heat and keep at a bare simmer.
2- Put 1 cup of the sugar in a heavy-based medium saucepan over medium heat. Leave undisturbed until the sugar begins to melt and darken. Gently shake the pan to distribute the sugar and to keep the melted sugar from burning. When all has melted and the caramel is a very dark amber, remove from the heat. Carefully add the hot cream, stirring constantly with a wooden spoon. Don’t worry if the caramel hardens; it will melt as the sauce boils. Return the pan to the heat and keep the sauce at a gentle boil for about 5 minutes, stirring constantly. Set aside for at least 30 minutes, stirring often, until the sauce is cool. Measure 1 cup of the caramel to add to the cake batter and refrigerate the rest.
3- Prepare the Cake: Heat the oven to 325°F. With an electric mixer, cream the butter and the remaining 1-1/2 cups sugar until fluffy. Add the eggs, one by one, waiting until each is incorporated before adding the next. Sift together the flour, baking powder, and salt. With a rubber spatula, gently but thoroughly fold the dry ingredients into the butter and eggs alternately with the reserved 1 cup caramel, beginning and ending with the dry ingredients
4- Bake the Cake: Pour the batter into the prepared pan
and bake until a skewer comes out clean, 35 to 40 minutes. Set on a rack for about 10 minutes and then unmold and let cool completely on the rack. Bring the rest of the caramel sauce to room temperature. When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top
5- Whip the remaining 1 cup cream until it holds firm peaks. Fold in the last third of the caramel gently, leaving streaks visible. Serve with the cake.