Recipe book

CARAMEL

М A R U S Y A М А N K O
C O N T E N T S

Honey cake

"Caramel with prunes and walnuts" 3

"Snickers" 10

Cheesecake

"Snickers" 17

"Pure caramel" 25

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2
C A R A M E L
H O N E Y C A K E W I T H
PRUNES AND WALNUTS
 List of ingredients

350 g granulated sugar 400 g caramel condensed milk (dulce

50 g icing sugar de leche)

130 g honey 500 g drained sour cream 30 % = ~650 g

not drained (regular) sour cream 30 %
10 g baking soda
560 g cream cheese 60-65 %
15 g lemon juice
7 g salt 20 g molasses or glucose syrup

165 g whole eggs (~3 pcs.) 4 g gelatin 200-220 Bloom

450 g all-purpose flour 24 g cold water

330 g butter 82 % 125 g walnuts

340 g heavy cream 33-36 % 225 g prunes

List of tools
and equipment

Thick-bottomed saucepan Probe kitchen thermometer

(d = 22-28 cm)
Planetary / hand mixer
Whisk
Turntable
Sieve for sifting flour
Cutting board for chopping prunes
Strainer for draining the sour cream
Plastic dough scraper
Rolling pin Round cake base (thick, d = 25-30 cm)
Fork, spoon, knife Round cake base (thin, d = 18-20 cm)
Heat-resistant silicone spatula Acetate film (h = 15 cm)
Offset spatula (8-10 cm long)
Cheesecloth for weighing sour cream
Cake scraper for smoothing
(h = 15-20 cm) Сling film

Cake ring (d = 20 cm) Parchment paper

Adjustable cake ring (h = 15-20 cm) Disposable pastry bag (medium-sized
Kitchen and jewelry scales 30-40 cm)

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Caramel Honey
Cake Layers
10 pcs d = 20 cm

150 g granulated sugar In a saucepan, combine 150 g of sugar with 60 g of honey and
cook the caramel over high heat. Cook it for about 3-5 minutes after
140 g honey the sugar dissolves, not more, until the mixture acquires an amber
color.
110 g butter 82 %
Then reduce the heat and, stirring actively, add the butter in two-
10 g baking soda three portions and the remaining honey. Mix well. Remove the
saucepan from the heat, add baking soda, lemon juice and salt. Mix
15 g lemon juice thoroughly and let the honey caramel cool down a bit (up to ~95 °C).

4 g salt In a separate bowl, lightly beat the cold eggs with a whisk. While
actively stirring the honey caramel with a whisk, quickly pour in the
165 g whole eggs (~3 pcs.) eggs in one go. Add the sifted flour, mix the dough with a spoon
and set it aside for 10-15 minutes.
450 g all-purpose flour
The finished dough can be wrapped tightly with cling film
and stored for up to 3 days in the fridge or up to 3 months
in the freezer.
Dough yield ~1000 g
As soon as the dough has stopped sticking to your hands, divide
Cake layers' yield ~812 g it into 10 equal parts (~100 g) and shape each of them into a ball.
Roll out each dough ball on a piece of parchment paper using a
rolling pin, sprinkled with some flour, into a thin layer ~ 21-22 cm
in diameter. Prick the layers with a fork and bake them in the
preheated oven for about 6-7 minutes at 180 °C until golden brown.
180 °С with "top-bottom" mode / "bottom" mode
160 °С with "fan" mode
Cut circles 20 cm in diameter out of the still warm cake layers
using a cake ring and a knife.
When the cake layers have cooled down completely they
can be arranged one onto another, wrapped in cling film
and stored for up to 3-4 months at room temperature.

Filling
125 g walnuts Lightly roast the walnuts in the oven, preheated to 170-180 °C, for
about 7-8 minutes until they turn aromatic and a light brown. Let
225 g prunes them cool down, then chop them slightly.
Wash the prunes, let them dry completely and cut them into
small pieces.
yield ~350 g

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Salted Caramel

80 g butter 82 % Cut the butter into 6-8 pieces and leave it at room temperature.
Soak the gelatin in cold water and leave to swell.
4 g gelatin 200-220 Bloom
Pour sugar into a thick-bottomed saucepan, add molasses or
24 g cold water glucose syrup, and then place it over high heat. At the same time,
bring the cream to a boil (~ 95 °C).
200 g sugar Shaking the saucepan occasionally, wait until the sugar has
20 g molasses or glucose completely melted and a dry caramel of a light amber color has
been obtained. Slightly reduce the heat and gradually add the
syrup
butter, stirring the mixture all the time.
140 g heavy cream 33-36 % Switch the heat to medium and gradually, in small portions, pour
in the hot cream, actively stirring the mixture. Cook the caramel
3 g salt
over low heat, stirring constantly, until it reaches 106 °C.
Remove it from the heat and add salt. Cool the caramel down
to ~70-80 °C and add the bloomed gelatin. Mix thoroughly until
yield ~380 g smooth. Pour the finished caramel into a separate container, cover
it with cling film in contact and leave it to cool to room temperature.
The finished caramel can be stored for no more than 3 days
in the fridge or up to 1 month in the freezer. Warm it to room
temperature in a microwave or over a water bath before use.

Caramel Sour Cream

Frosting

400 g caramel condensed Put well-chilled caramel condensed milk, sour cream, heavy
milk cream and cream cheese into the mixer bowl. Beat with the whisk
attachment at high speed until a homogeneous and stable creamy
500 g drained sour cream mass is formed.
30 % Use sour cream with a fat content of at least 30 % that has
been previously drained through a piece of cheesecloth on
200 g heavy cream
a strainer for at least 8 hours in the fridge. In the process
33-36 % of draining the 30 % sour cream, for example, should lose
about 23 % of whey, after which its fat content will increase
160 g cream cheese
to 39 %.
60-65 %
It is also possible to use mascarpone cheese instead of
cream cheese.

yield ~1260 g The finished frosting cannot be stored in the freezer or

fridge, so make it right before the cake assembly.

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Variations of frosting
sour cream / crème fraîche
with different fat content

Percent 35-40 % sour 30 % sour 25 % sour 20 % sour

of fat cream or cream or cream cream
crème fraîche crème fraîche
(not drained) (drained for (drained for (drained for
Ingredient
8 hours) 8-10 hours) 10-12 hours)

Caramel 400 g 400 g 400 g 400 g

condensed
milk

Sour cream 500 g 500 g 360 g 300 g

Heavy cream 200 g 200 g 300 g 340 g

33-36 %

Cream cheese
60-65 % or 160 g 160 g 200 g 220 g
Mascarpone
80-85 %

Buttercream for Coating

400 g cream cheese Place room temperature butter in a mixer bowl, add icing sugar.
60-65 % Beat it on high speed until very smooth and fluffy. Reduce speed to
minimum and gradually add cool cream cheese (at about 10-12 °C).
150 g butter 82 % Combine the mass until smooth on low speed.
It’s better to use cream cheese not straight out of the fridge,
50 g icing sugar
but after 15-25 minutes at room temperature.
Stop the mixer and mix the buttercream with a silicone spatula,
carefully scraping it from the sides and the bottom of the bowl.
yield ~600 g
Then mix the buttercream again on low speed until a homogeneous
mass is obtained.
Do not mix the buttercream for a long time and at high
speed to avoid forming a lot of air bubbles.
The finished buttercream cannot be stored in the freezer or
fridge, so make it right before the cake coating.

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Assembly
Smear a small amount of frosting over the
center of a cake base board. Put the first cake
layer on the board, press on it and evenly spread
1/9 of the frosting (~140 g) over it using an offset
spatula. Randomly scatter 25 g of walnuts and
45 g of prunes over it. Cover it with the second
cake layer and apply 140 g of frosting over it,
using an offset spatula. Using a pastry bag, pipe
about 45 g of caramel on top of the frosting
in a spiral motion, not reaching the edges by
1.5 cm. Cover it with the third cake layer and
lightly press it down.
Assemble the cake like this, alternating the
layers with prunes and nuts with the layers
with caramel. You should use about half
(~ 180-190 g) of the amount of the caramel.
Wrap the cake with acetate film, put it in an
adjustable cake ring and tighten it to reach
d = 20 cm. Lightly press on the cake with a cake base
d = 18-20 cm to remove the excess air. Leave the
cake in the fridge to stabilize for 10-12 hours or
better overnight.
If desired, you can put a thin cake base
of the same diameter as the cake on
top and place a small weight on it for
several hours. Also, it is possible to cover
the top of the cake with cling film so
that the top cake layer does not dry out
and absorb foreign odors, if any, in your
fridge.
Take the assembled cake out of the fridge,
remove the cake ring and the acetate film. Coat
the cake with the first layer of buttercream,
smooth it and put it in the fridge for
30-60 minutes. Then coat the cake with the
second thin layer of very soft room temperature
buttercream and level it well on a turntable
with a scraper.
Warm the leftover caramel a little so that
it becomes slightly fluid, and transfer it to a
pastry bag. Make drips of caramel on a well-
chilled cake. Pour the rest of the caramel into
the center of the cake and evenly spread it over
its surface. Sprinkle the cake with walnuts and
prunes on top.
The finished cake weighs about 3400 g.

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S N I C K E R S
H O N E Y C A K E
 List of ingredients

510 g granulated sugar 27 g glucose syrup

300 g unsalted butter 82 % 1220 g heavy cream 33-36 %
130 g honey 260 g drained sour cream 30 % = ~340
8 g baking soda not drained sour cream 30 %

12 g lemon juice 160 g cream cheese

8.7 g salt 85 g peanut paste

110 g whole eggs 25 g vanilla paste

320 g all-purpose flour 620 g milk chocolate 33 %

40 g alkalized cocoa powder 22-24 % 255 g roasted salted peanuts

List of tools
and equipment

Thick-bottomed saucepan Kitchen scales

(d = 22-28 cm)
Thermometer probe / infrared
Whisk
Planetary / hand mixer
Sieve for sifting flour
Turntable
Strainer for draining the sour cream

Plastic scraper
Round cake base (thick, d = 25-30 cm)
Rolling pin
Round cake base (thin, d = 18-20 cm)
Fork, spoon, knife
Acetate film (h = 15 cm)
Silicone spatula

Offset spatula (8-10 cm long) Cheesecloth for draining the sour

cream
Cake scraper for smoothing
(h = 15-20 cm) Cling film

Cake ring (d = 20 cm) Parchment paper

Adjustable cake ring (h = 15-20 cm) Piping bags 2 pcs. (h=30-40 cm)

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Honey Cake Layers
8 pcs d=20 cm

125 g granulated sugar Put sugar, honey and butter into a thick-bottomed saucepan. Put
it over medium heat and, stirring, bring to a boil, then add baking
130 g honey soda and lemon juice, mix thoroughly and remove the mixture
from the heat. Add salt and let the mixture cool down slightly
80 g unsalted butter 82 % (~5 minutes).
8 g baking soda While whisking the hot mixture vigorously, quickly pour in the
lightly beaten eggs and mix until smooth. Add the sifted flour
12 g lemon juice mixed with cocoa powder, mix the dough with a spoon and set it
aside for 10-15 minutes.
3 g salt
The finished dough can be wrapped tightly with cling film
110 g whole eggs and stored for up to 3 days in the fridge or up to 3 months
in the freezer.
320 g all-purpose flour
As soon as the dough has stopped sticking to your hands, divide
40 g cocoa powder it into 8 equal parts (~100 g) and shape each of them into a ball. Roll
out each dough ball on a piece of parchment paper using a rolling
pin, sprinkled with some flour, into a thin layer ~21-22 cm in diameter.
Prick the layers with a fork and bake them in the preheated oven for
dough yield ~820 g,
about 5-6 minutes at 180 °C.
cake layers' yield ~660 g 180 °C with "top-bottom" / "bottom" mode
160 °C with "convection" mode
Cut circles 20 cm in diameter out of the still warm cake layers
using a cake ring and a knife.
When the cake layers have cooled down completely they
can be arranged one onto another, wrapped in cling film
and stored for up to 3-4 months at room temperature.

Salted Caramel

285 g granulated sugar Pour sugar into a thick-bottomed saucepan, add glucose syrup,
and then place it over medium heat. At the same time, bring the
15 g glucose syrup cream almost to a boil (~90-95 °C).

300 g heavy cream Shaking the saucepan occasionally, wait until the sugar has
completely melted and a dry caramel of a light amber hue has
33-36 %
obtained. Carefully, in small portions, add hot cream to the saucepan
220 g unsalted butter 82 % with dry caramel, stirring the mixture all the time.
Cook over low heat, stirring constantly, until the caramel reaches
4.5 g salt
106 °C. Remove it from the heat and add salt. Cool the caramel down
to ~50-60 °C and gradually add soft butter (14-16 °C). Mix thoroughly
until smooth.

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255 g roasted salted pea- The finished caramel can be stored for no more than 3 days
nuts in the fridge or up to 1 month in the freezer.

yield ~ 600 g

Caramel-Peanut
Frosting

100 g granulated sugar Put sugar into a thick-bottomed saucepan, add glucose syrup
and place it over medium heat. Shaking occasionally, wait until the
12 g glucose syrup sugar has completely melted and a dry caramel of a light amber
hue has formed.
320 g heavy cream 33-36 %
At the same time, in a separate saucepan heat the cream almost
1.2 g salt to a boil, and then pour about 1⁄3 of it into the saucepan as soon
as dry caramel has formed in it. Don't stir it! After 30-40 seconds,
160 g drained sour cream slowly pour in the remaining cream, then remove the saucepan
30 % from the heat and set it aside for about 5 minutes.

160 g cream cheese Add salt and mix thoroughly until smooth. Pour the caramelized
cream into a separate container, cover it with cling film in contact
40 g peanut paste and put it in the fridge for at least 7-8 hours to stabilize, preferably
overnight.
25 g vanilla paste
Place the well-chilled sour cream and cream cheese into the
mixer bowl, pour in the caramelized cream, add the peanut and
vanilla pastes and whip at high speed with the whisk attachment
yield ~725 g until a homogeneous and stable creamy mass is formed.
Use sour cream with a fat content of at least 25-30% that has
been previously drained through a piece of cheesecloth on
a strainer for at least 6-8 hours in the fridge. In the process of
draining the 30% sour cream, for example, should lose about
18% of whey, after which its fat content will increase to 36%.
If desired, the peanut paste can be substituted for hazelnut
paste.
The finished frosting must not be placed in the freezer or
fridge, so make it right before the cake assembly.

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Chocolate-Peanut
Frosting

200 g milk chocolate 33 % Place the chocolate and peanut paste into a blender bowl. Pour
150 g of heavy cream (1) into a saucepan and, stirring, heat it until
45 g peanut paste hot, but do not boil. Then pour it over the chocolate and peanut
paste. Leave for a couple of minutes and then mix with a silicone
150 g heavy cream spatula.
33-36 % (1)
Process the ganache with an emulsion blender until smooth if
170 g heavy cream needed, add 170 g of cold heavy cream (2), mix thoroughly with the
33-36 % (2) spatula and cover with cling film in contact. Put it in the fridge for
at least 10-12 hours to stabilize.
100 g drained sour cream Put the well-chilled sour cream and the chocolate and peanut
30 % ganache into the mixer bowl and whip at medium speed until a
thick, homogeneous and stable creamy mass is formed.
If desired, the peanut paste can be substituted for hazelnut
yield ~660 g paste.
The finished frosting must not be placed in the freezer or
fridge, so make it right before the cake assembly.

Milk Chocolate Ganache

for Coating

420 g milk chocolate 33 % Pour 280 g of cream into a saucepan and bring almost to a boil.
Then pour it over the chocolate and leave it for a couple of minutes.
280 g heavy cream Mix until smooth.
33-36 % If necessary, you can process the ganache with an emulsion
blender.
Spread the finished ganache into a thin layer and wrap it with
yield ~700 g cling film. Leave it to stabilize slightly in a cool place (ideally at
16-18 °C) for 3-6 hours.
The finished ganache can be stored for no more than 2 days
in the fridge. You can freeze it after it has been applied to
the products.

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Assembly
Put ~300 g of chocolate-peanut frosting into
a piping bag and tip it off about 1.5-2.0 cm.
Smear a small amount of caramel frosting over
the center of a cake base. Put the first cake
layer on the cake base, press on it and apply
1⁄4 of caramel frosting (~180 g). Spread the
frosting evenly using an offset spatula, put
the second cake layer on top and slight press
on it. Pipe borders along the edge of the
cake using ~1⁄3 of chocolate-peanut frosting
(~100 g), placed into the piping bag. Evenly
spread 85 g of roasted salted peanuts on top of
the cake layer. Then, using a pastry bag, apply
1⁄3 of salted caramel (~200 g) in a spiral motion
forming a uniform thin layer which completely
covers the nuts. Apply ~100-120 g of chocolate
frosting on top of the caramel, spreading it
evenly over the entire surface.
Cover it with the third cake layer, press lightly
on it and top it with ~180 g of caramel frosting.
Assemble the cake in the same way till the end,
alternating layers with frosting only and the
layers with nuts and caramel. Wrap the cake
with acetate film, put it in an adjustable cake
ring and tighten it. Lightly press on the cake
to remove the excess air. Leave the cake in
the fridge to stabilize for 10-12 hours or better
overnight.
If desired, you can put a matching thin
cake base on top of the cake and place
some weight on it for several hours.
Take the assembled cake out of the fridge,
remove the cake ring and the acetate film.
Place the cake on a turntable and coat it with
a soft, not fully stabilized ganache. Smooth it
using a scraper. Decorate the finished cake
with pieces of Snickers bars, nougat, chocolate
honeycombs and peanuts.

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C H E E S E CA K E
S N I C K E R S
 List of ingredients

135 g whole eggs (~2.5 pcs) 100 g roasted salted peanuts

125 g all-purpose flour 80 g peanut butter
10 g cornstarch 150 g butter 82 %
25 g alkalized cocoa powder (22-24 % 10 g milk 3.2 %
cocoa butter)
120 g caramel condensed milk (dulce
120 g icing sugar de leche)
150 g caster sugar 230 g heavy cream 33-36 %
20 g glucose or glucose-fructose syrup 550 g cream cheese 60-65 %
4 g salt 345 g milk chocolate 33 %
40 g ground hazelnuts or almonds 30 g cocoa butter

List of tools
and equipment

Kitchen and jewelry scales Thick-bottomed saucepan for dry

caramel (d = 18-20 cm)
Planetary and hand mixer
Thick-bottomed saucepan for cream
Heat-resistant silicone spatula
(d = 16-18 cm)
Silicone pastry brush
Heat gun or hairdryer
Sieve for sifting flour
Glazing rack or small cake ring
Dough scraper (metal and plastic)
Offset spatula (16-18 cm long)
Parchment paper
Blender (bowl with knives) / food
processor Cling film

Cake ring (d = 18 cm, h = 6 cm) Foil

Bent tablespoon Pastry bag, medium (30-40 cm) 2 pcs

Oven thermometer Round cake base (thick, d = 20-25 cm)

Kitchen thermometer Round cake base (thin, d = 16-18 cm)

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Basic Chocolate
Crumble
90 g butter 82 % Mix soft butter and icing sugar until combined. Add eggs
(melange) and mix again. Add flour sifted with cornstarch and
60 g icing sugar cocoa powder, ground nuts, salt and mix everything for 30-40
seconds until crumbs have formed. It is important not to knead the
25 g whole eggs (~0.5 pcs) dough for too long.
125 g all-purpose flour In order to weigh 25 g of eggs, you should first prepare the
egg melange. To do this, beat an egg (egg white + egg yolk)
10 g cornstarch with a whisk until completely homogeneous. Alternatively,
you can process an egg in a blender.
25 g alkalized cocoa pow-
der (22-24 % cocoa butter) For mixing 1-2 portions, use a hand mixer fitted with whisk
attachments. For mixing 3-4 or more portions, it's better to
40 g ground hazelnuts or use a planetary mixer with a flat beater attachment with
almonds silicone or rubber edge in order to combine butter, icing
sugar and eggs well. Switch to paddle attachment after
2 g salt adding flour and nuts.
Put the shortcrust crumbs on a baking sheet lined with a piece
of parchment paper, distribute them evenly and put in the freezer
dough yield ~375 g, for at least 30 minutes. Bake the crumbs in an oven preheated to
170-180 °C for about 15-20 minutes. Let the crumble cool down
crumble yield ~320 g completely.
I advise you to bake the crumbs in 2 stages. First, bake the
crumble for about 8-12 minutes at a higher temperature
(180 °C). Then take the baking sheet out of the oven and,
using a metal dough scraper, mix and lightly chop the
crumble. Finally, place the baking sheet in the oven for
another 10-12 minutes at a lower temperature (160-170 °C)
for even browning and drying.
It is very convenient to prepare a double portion of shortcrust
dough at a time. Bake a cheesecake using one portion and
store the other in a zip-lock bag in the freezer for up to
3 months.

Cheesecake Crust
d=18 cm, h=6 cm

320 g basic chocolate Grind the crumble in pulses into fine crumbs in a food processor
crumble or blender. Add 30 g of peanuts, ground into flour with small pieces
of nuts, and mix to combine.
30 g roasted salted pea- Place milk chocolate in a small bowl, add butter and milk. Melt
nuts the mixture over a water bath or in a microwave until smooth,
constantly stirring, add to the crumble and peanut mixture and mix
25 g milk chocolate 33 %
thoroughly.

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20 g butter 82 % The reconstituted shortcrust dough should stick well and
hold its shape when squeezed in hand, while remaining
10 g milk 3.2 % crumbly.
Grease the walls of the baking ring with coconut or regular butter
(the bottom of the ring should be tightly covered with foil in advance).
yield ~400 g Form the base of the cheesecake by pressing the reconstituted
shortcrust crumbs against the sides and bottom of the cake ring.
Then level it and make it smooth using a bent tablespoon. Put the
cheesecake crust in the freezer for at least 30 minutes.

Caramel Cream
Cheese Layer
275 g cream cheese In a mixer bowl mix cream cheese until creamy with a silicone
60-65 % paddle attachment on low speed. Add caramel condensed milk
and mix until combined. Add peanut butter, mix. Then incorporate
120 g caramel condensed egg melange and pour in the cream. Mix thoroughly until smooth.
milk (dulce de leche) Peanut butter can be substituted for hazelnut butter if
desired.
40 g peanut butter

55 g whole eggs (~1 pc.)

25 g heavy cream 33-36 %

yield ~510 g

Chocolate Cream
Cheese Layer
275 g cream cheese In a mixer bowl mix cream cheese until creamy with a silicone
60-65 % paddle attachment on low speed. Add peanut butter, mix. Then
incorporate egg melange.
40 g peanut butter Peanut butter can be substituted for hazelnut butter if
55 g whole eggs (~1 pc.) desired.
Melt milk chocolate over a water bath or in a microwave, pour in
100 g milk chocolate 33 % the cream and mix. Then add ganache to the cream cheese mixture
and mix thoroughly until smooth.
40 g heavy cream 33-36 %
Take the ring with cheesecake crust out of freezer and pour in
caramel cream cheese mixture. Then, using a pastry bag, carefully
apply the chocolate cream cheese layer to it. Bake the cheesecake
yield ~510 g
for about 80-120 minutes at 110-130 °C with a water bath, or for 50-
60 minutes at 140-160 °С without a water bath, depending on your

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 oven. The finished cheesecake should jiggle slightly in middle, like
a pudding. Cool it down at room temperature, and then put it in the
fridge for 10-12 hours.
110-130 °С with a water bath (~80-120 min)
140-160 °С without a water bath (~50-60 min)
Take the cheesecake out of the fridge and carefully peel off the
foil. Place the cheesecake on a thick cake base and warm up the
sides of the cake ring with a heat gun or regular hairdryer. Then
carefully unmold the dessert taking off the ring with a progressive
upward movement.
Cheesecake should be unmolded only after it has completely
stabilized in the fridge.

Peanuts
70 g roasted salted If necessary, cut the nuts into halves with a knife.
peanuts Peanuts can be substituted for roasted and lightly salted
hazelnuts if desired.

yield ~70 g

Caramel
150 g caster sugar Pour sugar into a thick-bottomed saucepan, add glucose or
glucose-fructose syrup and place the saucepan over high heat.
20 g glucose or glu- Meanwhile, in a separate container bring heavy cream almost to a
cose-fructose syrup boil (~95 °C).

165 g heavy cream 33-36 % Shaking the saucepan occasionally, wait until the sugar has
dissolved and dry caramel of a light amber hue has formed.
40 g butter 82 % Carefully, in small portions, pour the hot cream into the dry caramel,
stirring actively.
1.5 g salt
Bring the mixture to 106 °C over low heat, stirring constantly
(it will take you about a minute or even less). Remove it from the heat
and add salt. Let the mixture cool down to 50-60 °С, incorporate soft
yield ~300 g butter (14-16 °С) and mix until homogeneous. Transfer the finished
caramel to a piping bag.
Caramel can be stored for 3-4 weeks in the fridge. Freeze it
already in a finished product.
Pipe 1⁄3 of the caramel in a spiral way on top of the chocolate cream
cheese layer. Sprinkle roasted salted peanuts on top. Then apply the
remaining salted caramel in a thin layer so as to completely cover
the nuts. The caramel layer should be even with the cheesecake
crust. Place the cheesecake in the fridge for 1-2 hours to stabilize.

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 If you are using caramel after it has been refrigerated, warm
it up in the microwave before applying.

Milk Chocolate
Glaze
220 g milk chocolate 33 % Melt chocolate with cocoa butter over a water bath, stirring
constantly, or heat it in pulses in microwave. As soon as the mass
30 g cocoa butter becomes homogeneous, pour glaze in a narrow measuring cup.
Cover work surface with cling film. Transfer the cheesecake to a
thin cake base and place it on a glazing rack or small cake ring.
yield ~250 g
Pour the glaze on top of the cheesecake, and, using an offset
spatula, spread it evenly so that the glaze completely covers the
sides of the cheesecake. Let the excess coating drip and place the
cheesecake in the fridge for 30 minutes to stabilize.
Before coating, place the cheesecake in the freezer for
40-60 minutes to temper the chocolate and make the top
layer crispy.

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C H E E S E CA K E
P U R E C A R A M E L
 List of ingredients

80 g icing sugar 25 g coconut butter

160 g caster sugar 35 g glucose / glucose-fructose syrup

4 g salt
190 g butter 82 %
145 g whole eggs (~2.5 pcs)
365 g heavy cream 33-36 %
150 g all-purpose flour

5 g cornstarch 720 g cream cheese 60-65 %

60 g chopped hazelnuts 280 g caramel condensed milk

List of tools
and equipment

Kitchen and jewelry scales Thick-bottomed saucepan for dry cara-

mel (d = 16-18 cm)
Planetary and hand mixer

Heat-resistant silicone spatula Thick-bottomed saucepan for cream

(d = 16 cm)
Silicone pastry brush
Heat gun or hairdryer
Sieve for sifting flour

Dough scraper (metal and plastic) Rose petal piping tip, large (Ateco 128)

Blender (bowl with knives) / food pro-

cessor
Parchment paper
Cake ring, d = 18 cm, h = 6 cm
Foil
Bent tablespoon

Oven thermometer Pastry bag, medium (30-40 cm) 2 pcs

Kitchen thermometer Round cake base (thick, d = 20-25 cm)

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Base
d=18 cm, h=6 cm

90 g butter 82 % (1) Mix soft butter (1) and icing sugar until combined. Add the eggs
(melange) and mix again. Add the flour sifted with cornstarch,
80 g icing sugar chopped hazelnuts, salt and mix everything for 30-40 seconds until
crumbs have formed. It is important not to knead the dough for too
25 g whole eggs (~0.5 pc) long.
150 g all-purpose flour In order to weigh 25 g of eggs, you should first prepare the
egg melange. To do this, beat an egg (egg white + egg yolk)
5 g cornstarch with a whisk until completely homogeneous. Alternatively,
you can process an egg in a blender.
60 g chopped hazelnuts
For mixing 1-2 portions, use a hand mixer fitted with whisk
2 g salt attachments. For mixing 3-4 or more portions, it's better to
use a planetary mixer with a flat beater attachment with
10-20 g butter 82 % (2) silicone or rubber edge in order to combine butter, icing
20-25 g coconut butter sugar and eggs well. Switch to a paddle attachment after
adding flour and nuts.
Put the shortcrust crumbs on a baking sheet lined with a piece
of parchment paper, distribute them evenly and put in the freezer
dough yield ~410 g,
for at least 30 minutes. Bake the crumbs in an oven preheated to
crumble yield ~ 320 g 170-180 °C for about 15-20 minutes. The baked shortcrust crumbs
should be golden-brown and crispy.
I advise you to bake the crumbs in 2 stages. First, bake the
crumble for about 8-12 minutes at a higher temperature
(180 °C), until some of the crumbs are browned. Then take
the baking sheet out of the oven and, using a metal dough
scraper, mix and lightly chop the crumble. Finally, place the
baking sheet in the oven for another 10-12 minutes at a lower
temperature (160-170 °C) for even browning and drying.
Let the crumble cool down completely and grind it in pulses into
fine crumbs using a food processor. Add 10-20 g of soft butter (2),
20-25 g of coconut butter and mix thoroughly.
The reconstituted shortcrust dough should stick well and
hold its shape when squeezed in hand, while remaining
crumbly.
If desired, you may use either butter or coconut butter to
reconstitute the shortcrust dough. With coconut butter
only the base will be crumblier and crunchier.
Grease the walls of the baking ring with coconut butter (the
bottom of the ring should be tightly covered with foil in advance).
Form the base of the cheesecake by pressing the reconstituted
shortcrust crumbs against the sides and bottom of the cake ring.
Then level it and make it smooth using a bent tablespoon. Put the
cheesecake base in the freezer for at least 30 minutes.

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 It is very convenient to prepare a double portion of shortcrust
dough at a time. Bake a cheesecake using one portion and
store the other in a zip-lock bag in the freezer for up to
3 months.

Toffee
100 g caster sugar Pour sugar into a thick-bottomed saucepan, add glucose syrup,
and place the saucepan over medium heat. Meanwhile, bring the
20 g glucose / glucose- heavy cream in a separate saucepan almost to a boil (~90-95 °C).
fructose syrup Shaking the saucepan occasionally, wait until the sugar has
dissolved and the dry caramel of a light amber hue has formed.
110 g heavy cream 33-36 %
Carefully, in small portions, pour the hot cream into the dry caramel,
1-2 g salt (to taste) stirring actively.
Bring the mixture to 106 °C over medium heat, stirring constantly.
85 g butter 82 %
Remove it from the heat and add salt. Let the mixture cool
down to 50-60 °С, incorporate soft butter (14-16 °С) and mix until
homogeneous. Transfer the finished toffee to a piping bag and
yield ~250 g leave it at room temperature.
The finished toffee can be stored for up to 1 month in the
fridge. Freeze it already in a finished product.

Caramel Cream
Cheese Layer
550 g cream cheese Using a silicone paddle attachment, mix the cream cheese and
60-65 % caramel condensed milk in the mixer bowl until combined. Add
the eggs one by one and mix again. Pour in the cream and mix
280 g caramel condensed thoroughly until smooth.
milk Take the ring with the cheesecake base out of the freezer. Pipe
the toffee layer in a spiral way to the bottom of the cheesecake
120 g whole eggs (~2 pcs)
base. Then pour the caramel cream cheese mass over it. Bake the
55 g heavy cream 33-36% cheesecake for 80-120 minutes with a water bath at 110-130 °C.
The finished cheesecake should jiggle slightly in the middle, like a
pudding. Cool it down at room temperature, and then put it in the
fridge for at least 10-12 hours.
yield ~1000 g
Carefully peel off the foil, place the cheesecake on a thick cake
base and warm up the sides of the cheesecake ring with a heat gun
or regular hair dryer. Then carefully unmold the dessert taking off
the ring with a progressive upward movement.
The cheesecake should be unmolded only after it has
completely stabilized in the fridge.

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Caramel Frosting
60 g caster sugar Pour sugar into a thick-bottomed saucepan, add glucose syrup
and then place the saucepan over medium heat. Shaking the
15 g glucose / glucose- saucepan occasionally, wait until a dry caramel of a light amber
fructose syrup color is obtained.
Meanwhile, in a separate container bring the cream almost to a
200 g heavy cream
boil, and then pour about 1⁄3 of it into the saucepan as soon as dry
33-36 %
caramel forms in it. Do not mix!
170 g cream cheese In 30-40 seconds, slowly pour in the remaining cream, remove the
60-65 % saucepan from the heat and leave it aside for about 3 minutes. Mix
the mixture thoroughly, pour it into a separate container, cover with
cling film in contact and cool down to room temperature. Place it in
the fridge for further stabilization for at least 8 hours.
yield ~380 g
Put the cream cheese in a mixer bowl, pour in the caramel cream
and whip it into a thick, fluffy and creamy mass. Pipe a zigzag or spiral
pattern of caramel frosting on top of the well-chilled cheesecake
using a Rose petal piping tip.
The finished frosting must not be stored in the freezer or
fridge, so make it right before the cake decoration and
serving.

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