Today we have a recipe of a very yummy and soft milk caramel (dulce de leche) sponge cake.

The sponge is moist and tender and has a nice caramel colour flavour.

We are going to make a small cakes (8 cm in diameter, for two portions) with caramel ganache and some chocolate praline.

As a cream I’ve used white chocolate ganache with milk caramel and spices. Chocolate drops are made of chocolate praline paste with some milk caramel as well.

Alright, here is the recipe:

Ingredients for the milk caramel sponge:

Directions for the batter:

Baking the milk caramel sponges:

Ingredients for the white chocolate ganache with milk caramel:

Directions for the ganache:

  1. Place the half of gelatin sheet in a cold water.
  2. Heat the white chocolate to 45°C  (113°F) to melt it (in a double boiler or in a microwave but with caution).
  3. Bring the 60 ml of cream to a boil, then remove from heat.
  4. Add the squeezed gelatin to the cream. Mix well.
  5. Pour the cream into the chocolate, mix well until completely blended.
  6. Add the milk caramel and spices and mix well to blend it in.
  7. Add the 130 ml of cream. Mix well.
  8. Cover with a plastic film and send to a fridge for 5-6 hours minimum.
  9. When completely cold, whip the ganache until creamy, but be careful not to overwhip it.

For the chocolate drops

Combine 50 g of chocolate praline paste and 50 g of milk caramel, mix well until the mixture is smooth and glossy.

For the sugar rum syrup

Preparing sugar syrup

  1. In a saucepan combine the sugar and water, stir and bring to a boil over moderate heat. Cook and stir until the sugar is completely dissolved.
  2. Remove any scum. Cool the syrup.
  3. After the syrup is cooled add some rum.

Assembling the cakes

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