Best Sweet And Salty Pretzel Cakes Recipe By Tasty Recipes

FRUIT PRETZEL CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Make the crust: grind the pretzels in a food processor until mostly broken down into fine crumbs, about 30 seconds. You should get 1⅓ cup of crumbs, but this could differ depending on the brand of pretzels. Adjust as needed.
• Add the melted butter and brown sugar to the pretzel crumbs and continue to process until combined, about 30 seconds.
• Transfer the crumb mixture to an 8x8-inch ungreased baking dish and spread it out evenly across the bottom, then take a flat-bottomed measuring cup and lightly pack the mixture down. (This helps the crust stay together, although you want to avoid packing it too much or the crust will be hard to cut.)
• Bake until fragrant and the edges are just starting to brown, about 10 minutes. Remove from oven and let cool for 20 minutes.
• Make the middle layer: beat the cream cheese, sugar, and sour cream in a medium bowl with electric beaters on high until the mixture is fluffy and the sugar dissolves, about 2 min.
• Add the whipping cream and mix on low until just combined, then turn the beaters up to high and continue beating until soft peaks form, about 30 to 45 seconds.
• Spread the cream mixture evenly over the cooled crust and refrigerate to set, about 30 minutes.
• Make the top layer: dissolve the jello in the boiling water. Stir in the cold water and chill the mixture in the fridge or freezer until it thickens slightly and resembles unbeaten egg whites, about 60 - 90 minutes in the fridge and 20 - 40 minutes in the freezer.
• Mix the fruit into the thickened jello and pour the mixture evenly over the cream layer, using a spatula to level it out.
• Refrigerate until jello is fully set, about 2 hours or overnight.
• Enjoy!

SWEET-AND-SALTY CAKE

Steps:

• Preheat the oven to 350˚F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray.
• Pour the Devil's Food Cake batter into the prepared pans and bake as directed.
• While the cake layers are baking and cooling, prepare the Caramel Buttercream, if you have not already done so. Set it aside.
• Once the cakes are at room temperature (or are out of the refrigerator or freezer, if prepared in advance), ice the cakes with the caramel icing, reserving some of the icing for decorating the cake (see Icing a Cake, page 14). Don't refrigerate the cake after finishing the final coat.
• With the cake on cardboard, a turntable, or cake plate and working over a sheet of parchment or waxed paper to catch falling pretzels, gently press the chopped pretzels, a small handful at a time, into the sides of the cake until the sides are thoroughly coated.
• Fit a pastry bag with a medium round tip and fill it with the remaining caramel icing. Pipe dots along the perimeter of the cake top (see Filling a Pastry Bag and Piping, page 11).
• Lightly sprinkle fleur de sel over the tops of the piped dots. Inscribe the cake, if desired, and serve it immediately, or keep it refrigerated, covered or uncovered, for up to 3 days. Bring the cake back to room temperature for about 1 hour before serving.
• Polish your look
• For something slightly more traditional, leave out the pretzels and salt and instead drizzle Caramel Sauce (page 186) over the top of the cake for a pure chocolate-caramel combination.

SWEET AND SALTY PRETZEL CAKES RECIPE BY TASTY

Steps:

• Make a bain-marie by filling a pot with a little water. Rest a heatproof bowl on the rim of the pot, making sure that the water doesn't touch the bottom of the bowl.
• Cook on a low heat and when the water starts to simmer add the chocolate, butter, and golden syrup to the heatproof bowl and allow it to melt - when it's nearly there, give it a quick stir and take it off the heat.
• Stir the crushed pretzels in to the chocolate mixture.
• Line a muffin tin with muffin cases - if you have the time, you can line each muffin case with 5 pretzels to form a little holder for the mixture. one on the base, and 4 walls, but this isn't totally necessary, the mixture will hold on it's own when set. A single pretzel on top is a fairly good compromise!
• Fill the muffin cases with the chocolate mixture and allow to set in the fridge for at least 1 hour.
• Enjoy!