Violet Cake
Natalia Castalsi
A cake for mom, on this special day a beautiful cake is a must, and if it's floral you have the perfect gift.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 200 grams cream cheese
  • 125 milliliters cow's milk
  • 1/2 liters clotted cream, or heavy cream
  • 100 grams caramel, of violets
  • 1 envelope unflavored gelatin powder
  • 1 Biscuit
  • 1/2 envelopes unflavored gelatin powder, for the topping
  • 150 milliliters water, for the topping
  • 50 grams caramel, violet, for the topping
  • food coloring, violet, for the topping
Preparation
1h 40 mins
0 mins
Medium
  • Crush 100 grams of caramels.
  • In a glass of cold water, put our gelatin until it dissolves.
  • Whip the cream or heavy cream in a very cold bowl, then beat well until creamy.
  • Gradually incorporate the caramel into the bowl with the cream, mixing at a low speed.
  • In another large bowl, put the hot milk and the already dissolved gelatin, and mix well.
  • Once the gelatin is dissolved in the milk, let it cool and then add the cheese to it, mixing well.
  • Once mixed, gently fold in our cream mixture and the caramels.
  • Prepare the mold for our cake with aluminum foil at the bottom and parchment paper on the sides; it's important that it be a removable mold.
  • Place the cake at the bottom of the mold and add our mixture to it. Put it in the refrigerator until it sets well.
  • For the topping: dissolve 1/2 packet of gelatin in water.
  • Once dissolved, in a saucepan over medium heat, add the 150 milliliters of water and the gelatin.
  • Once dissolved, add the 50 grams of caramels.
  • Once the caramels are dissolved in the gelatin, add a drop of violet food coloring and mix well.
  • To the mixture that we left in the refrigerator and is well set, carefully add our topping.
  • Before unmolding, put it back in the refrigerator to ensure the topping sets well.
  • Finally, carefully unmold and decorate to your mom's taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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