Ingredients:
For the shortcakes:
Flour - 250 g
Sugar - 150 g
Butter - 100 g
Eggs - 3 pcs.
Leavening agent - 1.5 tsp.
Vanilla extract - 1 tsp.
Milk - 100 ml
For caramel:
Sugar - 200 g
Cream (30-35% fat content) - 150 ml
Butter - 50 g
Salt - a pinch
For the cream:
Cream cheese - 300 g
Powdered sugar - 100 g
Whipping cream (30-35% fat content) - 200 ml
For the nut layer:
Nuts (walnuts, almonds, hazelnuts) - 200 g
Preparation:
Preparation of the shortcakes:
Preheat the oven to 180 degrees Celsius.
Beat the butter with the sugar until puffy.
Add the eggs one at a time while continuing to beat.
Stir in the flour with the baking powder and vanilla extract.
Pour in the milk and mix until smooth.
Pour the batter into the mold and bake for 25-30 minutes. Cool and cut into two layers.
Preparing the caramel:
Melt the sugar in a saucepan until caramel colored.
Pour in the hot cream, stirring, then add the butter and salt. Stir and refrigerate.
Preparing the cream:
Beat the cream cheese with the powdered sugar.
Whip the cream to stiff peaks and gently stir into the cheese mixture.
Preparing the nuts:
Toast the nuts in a dry pan and cool.
Assembling the cake:
Brush one cake with caramel and sprinkle with nuts.
Spread the cream and cover with the second cake.
Spoon the remaining cream over the cake and decorate with caramel and nuts.
Serving:
Place the cake in the refrigerator for a few hours before serving.