How to make
The dry ingredients - flour, cocoa and baking powder are sifted through a sieve and mixed.
Beat the egg whites along with half of the sugar, until a thick egg white mixture is obtained.
Beat the yolks with the remaining half of the sugar, until a white mixture is obtained. In a large bowl, combine the two egg mixtures and carefully add the dry ingredients, by mixing with a silicone whisk.
Finally, the oil is added. The mixture is divided into three equal parts and baked in a 9.5″ (24 cm) diameter mold, which has been lined with baking paper.
Each cake layer is baked for about 10-15 minutes at 360°F (180°C). It is checked whether the cake layer is ready with a wooden stick. This is how all three cake layers are baked.
They are left aside, until they cool down completely.
In a bowl, beat the liquid cream with a mixer, add sugar, vanilla sugar and cream cheese to it.
Then, with a silicone spatula, add the sour cream and mix, until a smooth mixture is obtained.
Place the first cake layer onto the serving plate, the cream on top, then the second cake layer, cream on top and finish off with the third cocoa cake layer and just a little bit of the cream that is left.
It is best to arrange the cake layers and cream in a cake ring. Place the cake in the fridge for a few hours to cool and harden.
The cream is placed in a saucepan on the stove, the white chocolate broken into pieces is added to it and stirred, until it is completely melted.
Then add the cream cheese and mix, until a homogeneous mixture is obtained.
After the caramel cake has set for a few hours and the glaze has cooled, the mixture is poured over the cake.
In the shape of a spiral, decorate with caramel topping and using a wooden skewer make a web for decoration.
