Candied kumquat and caramel cake

Based on 6 ratings
Johanna

Johanna

“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 👍
80
min.
Preparation
35
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
480 g unsalted butter
600 g sugar
200 g light crème fraîche
1 tsp vanilla extract
eggs
egg whites
430 dulce de leche
325 g flour
15 g baking powder
½ tsp ground nutmeg
¼ tsp ground allspice
½ tsp salt
100 g chopped pecans
100 ml whole milk
350 g kumquats
vanilla bean
30 ml dark rum
50 ml heavy cream
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
877
Protein
9g
Fat
50g
Carb
93g

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.
  • 180 unsalted butter
  • 300 sugar
  • 3 eggs
  • 3 egg whites
  • 200 light crème fraîche
  • 1 tsp vanilla extract
  • 430 dulce de leche
  • 15 baking powder
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 325 flour
  • ½ tsp salt
  • 100 chopped pecans
  • 100 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.
  • 100 chopped pecans
  • 250 sugar
  • 30 ml dark rum
  • 1 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.
  • 50 sugar
  • 50 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.
  • 300 dulce de leche
  • 300 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!