Candied kumquat and caramel cake

Candied kumquat and caramel cake

Based on 6 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This cake is an absolute eye-catcher for special occasions. Don’t be scared off: Even with the caramel frosting and candied kumquats, it’s not overly sweet and something to enjoy in summer and winter."

Difficulty

Medium 👍

Preparation

80 min

Baking

35 min

Resting

30 min

Ingredients

2Servings
80 g
unsalted butter
100 g
sugar
33⅓ g
light crème fraîche
tsp
vanilla extract
½
eggs
½
egg whites
71⅔ g
dulce de leche
54⅛ g
flour
g
baking powder
tsp
ground nutmeg
tsp
ground allspice
tsp
salt
16⅔ g
chopped pecans
16⅔ ml
whole milk
58⅓ g
kumquats
vanilla bean
5 ml
dark rum
8⅓ ml
heavy cream
MetricImperial

Utensils

2 springform pans (9 in.), parchment paper, stand mixer with paddle, bowl (small), rubber spatula, cutting board, knife, pot (small), saucepan, offset spatula

How-To Videos

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How to level cakes

homemade-dulce-de-leche

Homemade dulce de leche

how-to-crumb-coat-a-cake

How to crumb coat a cake

how-to-caramelize-sugar

How to caramelize sugar

Nutrition per serving

Cal877
Fat50 g
Protein9 g
Carb93 g
  • Step 1/5

    Preheat the oven to 180°C/350°F. Line 2 spring form pans with parchment paper. To make the cake batter, add sugar and butter to a stand mixer fitted with a paddle, beat until creamy. Add eggs, egg whites, light crème fraîche and vanilla extract. Stir in the dulce de leche. Mix baking powder, ground nutmeg, and ground allspice with the flour, then add to the stand mixer a spoonful at a time. Add chopped pecans and milk. Mix everything together at low speed. Divide the batter equally between the two spring forms. Bake side by side in the oven at 180°C/350° for approx. 35min.
    • 30 g unsalted butter
    • 50 g sugar
    • ½ eggs
    • ½ egg whites
    • 33⅓ g light crème fraîche
    • tsp vanilla extract
    • 21⅔ g dulce de leche
    • g baking powder
    • tsp ground nutmeg
    • tsp ground allspice
    • 54⅛ g flour
    • tsp salt
    • 16⅔ g chopped pecans
    • 16⅔ ml whole milk
    • 2 springform pans (9 in.)
    • parchment paper
    • stand mixer with paddle
    • bowl (small)
    • rubber spatula

    Preheat the oven to 180°C/350°F. Line 2 spring form pans with parchment paper. To make the cake batter, add sugar and butter to a stand mixer fitted with a paddle, beat until creamy. Add eggs, egg whites, light crème fraîche and vanilla extract. Stir in the dulce de leche. Mix baking powder, ground nutmeg, and ground allspice with the flour, then add to the stand mixer a spoonful at a time. Add chopped pecans and milk. Mix everything together at low speed. Divide the batter equally between the two spring forms. Bake side by side in the oven at 180°C/350° for approx. 35min.

  • Step 2/5

    To make the candied kumquats, slice kumquats, and remove any seeds.  Scrape out seeds of vanilla bean. Add vanilla bean and seeds, sliced kumquats to a pot.  Then add sugar and rum. Simmer on low heat. Cook for approx. 15 min, or until kumquats are soft and candied.
    • 16⅔ g chopped pecans
    • 41⅔ g sugar
    • 5 ml dark rum
    • vanilla bean
    • cutting board
    • knife
    • pot (small)

    To make the candied kumquats, slice kumquats, and remove any seeds. Scrape out seeds of vanilla bean. Add vanilla bean and seeds, sliced kumquats to a pot. Then add sugar and rum. Simmer on low heat. Cook for approx. 15 min, or until kumquats are soft and candied.

  • Step 3/5

    To make the caramel sauce, heat sugar in a saucepan and let caramelize. Stir in cream until combined.
    • 8⅓ g sugar
    • 8⅓ ml heavy cream
    • saucepan

    To make the caramel sauce, heat sugar in a saucepan and let caramelize. Stir in cream until combined.

  • Step 4/5

    To make the frosting, add remaining butter to the stand mixer, beat at high speed for approx. 5 min. Stir in remaining dulce de leche gradually and beat until the mixture is creamy.
    • 50 g dulce de leche
    • 50 g unsalted butter

    To make the frosting, add remaining butter to the stand mixer, beat at high speed for approx. 5 min. Stir in remaining dulce de leche gradually and beat until the mixture is creamy.

  • Step 5/5

    Remove the cake from oven let cool down for approx. 30 min. Level cake tops with a sharp knife. Coat the bottom cake later with some of the caramel frosting and then add some of candied kumquats on top. Place the second cake layer on top and cover the top and sides of the with the remaining frosting. Pour caramel sauce over the cake and garnish with the remaining candied kumquats. Enjoy!
    • offset spatula

    Remove the cake from oven let cool down for approx. 30 min. Level cake tops with a sharp knife. Coat the bottom cake later with some of the caramel frosting and then add some of candied kumquats on top. Place the second cake layer on top and cover the top and sides of the with the remaining frosting. Pour caramel sauce over the cake and garnish with the remaining candied kumquats. Enjoy!

  • Enjoy your meal!

    Candied kumquat and caramel cake

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