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Ce Gâteau Glaçage au Caramel à l’Ancienne est une véritable madeleine de Proust, rappelant les douceurs d’antan avec sa texture moelleuse et son glaçage caramel riche et fondant. Parfait pour les amateurs de saveurs authentiques, ce dessert apporte une touche réconfortante et chaleureuse à chaque bouchée. Le glaçage doré qui coule doucement sur les côtés ajoute un charme rustique, faisant de ce gâteau une pièce maîtresse pour toute occasion.
Gâteau Glaçage au Caramel à l’Ancienne
Ingredients:
2 cups sugar
1 cup unsalted butter, softened
3 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla extract
Caramel Glaze:
1 cup brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream the sugar and butter together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Stir in the vanilla extract until the batter is smooth.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Caramel Glaze:
- In a small saucepan, combine the brown sugar, heavy cream, and butter.
- Bring to a boil over medium heat, stirring constantly.
- Reduce the heat and let simmer for 2-3 minutes until thickened.
- Remove from heat and stir in vanilla extract.
- Pour the warm caramel glaze over the cooled cake, allowing it to drip down the sides for a rustic look.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal per slice | Servings: 8-10 servings