Caramel cream cake

Caramel Cream Cake: A Delight for Special Moments

On Bogdan's birthday, I wanted to surprise him with a cake that was not only delicious but also memorable. So, I decided to experiment with caramel, creating a simple yet flavorful cake. This recipe is perfect for anyone looking to add a touch of magic to their celebrations. Let's get started!

Preparation Time: 20 minutes
Baking Time: 35 minutes
Total Time: 55 minutes
Number of Servings: 10-12

Ingredients:

For the base:
- 6 eggs
- 6 tablespoons raw sugar
- A pinch of salt
- 3 tablespoons flour
- 3 tablespoons chocolate pudding powder (e.g. Dr. Oetker)
- 1 teaspoon vanilla extract
- 3 tablespoons sunflower oil

For the caramel:
- 150 ml water
- 150 g white sugar
- 70 g butter
- 100 ml heavy cream

For the cream:
- 500 ml milk
- 3 egg yolks
- 3 tablespoons cornstarch
- 1 packet gelatin
- 50 ml cold water
- 200 ml heavy cream
- 3 tablespoons powdered sugar

For decoration:
- Colored candies (optional)

Necessary Utensils:
- An electric mixer
- A double-bottomed saucepan
- A baking pan (preferably 24 cm)
- A spatula
- A whisk
- A fine sieve
- A serving plate

Step by Step:

1. Preparing the Base
To achieve a fluffy and airy base, we will separate the egg whites from the yolks. In a bowl, add the egg whites and a pinch of salt. Whip for a few seconds, then gradually add the raw sugar. Continue whipping until you achieve a firm, shiny meringue.

In another bowl, mix the egg yolks with the oil and vanilla extract. Add this mixture to the meringue and mix until well combined.

Practical Tips: Using sunflower oil gives the base a soft texture. Make sure the egg whites are at room temperature for a more stable meringue.

2. Mixing Wet and Dry Ingredients
In another bowl, combine the flour with the pudding powder and sift them through a fine sieve. Add the dry ingredient mixture to the wet mixture, gently folding with a spatula from the bottom up to maintain the air in the egg whites.

3. Baking the Base
Pour the mixture into a baking pan lined with butter and flour (or a silicone pan). Gently tap the pan on the table to remove air bubbles. Preheat the oven to 160°C and bake for 30-35 minutes. Check for doneness with a cake tester; it should come out clean.

4. Preparing the Caramel
While the base is baking, prepare the caramel. In a saucepan, add the sugar and water. Put it on high heat, then reduce the flame when the water starts to evaporate. Stir gently to achieve even caramelization. When the sugar turns amber, add the butter and stir. Once the butter has melted, add the cream and let it cook for another 2-3 minutes until you achieve the desired consistency. Let the caramel cool completely, preferably in the fridge.

5. Preparing the Cream
In a double-bottomed saucepan, heat 400 ml of milk. When it starts to boil, remove it from the heat. In another bowl, combine the remaining milk with the egg yolks and cornstarch, mixing well. Add this mixture to the hot milk, continuing to whisk. Put the mixture back on the heat until it starts to boil and becomes a pudding.

Tricks for Perfect Cream: Using a double-bottomed bowl helps prevent the cream from burning. Cover the cream with plastic wrap directly on the surface to prevent a crust from forming.

6. Finalizing the Cream
Hydrate the gelatin in 50 ml of cold water for 10 minutes, then dissolve it over low heat. Let the cream cool, then add the gelatin, mixing well. Incorporate half of the cooled caramel into the pudding, mixing well. Add the remaining caramel and stir until well combined.

7. Assembling the Cake
Cut the base into two equal parts. Place the first slice on a platter and add half of the cream. Mix the remaining cream with the whipped cream and powdered sugar. Cover the cake with this mixture and decorate with colored candies.

Serving and Variations
This caramel cream cake is perfectly served with a scoop of vanilla ice cream or alongside a cup of aromatic coffee. If you prefer moister cakes, you can soak the base with a syrup made from caramelized sugar and water.

Frequently Asked Questions:
1. Why shouldn't I soak the base? The base is very fluffy and moist due to the ingredients, so it is not necessary to add syrup.
2. How can I customize the caramel flavor? You can add a pinch of salt for a salted caramel, or flavors like rum or orange.
3. How do I store the cake? Keep it in the fridge, covered, to maintain its freshness.

Nutritional Benefits
This cake offers a delicious combination of carbohydrates and healthy fats from the cream and butter. Additionally, the egg yolks provide essential proteins and vitamins.

Whether it's a celebration or you want to treat someone special, this caramel cream cake will bring a touch of elegance and flavor. Try it and enjoy every slice!

 Ingredients: For the base: 6 eggs, 6 tablespoons raw sugar, a small pinch of salt, 3 tablespoons flour, 3 tablespoons chocolate pudding powder from Dr. Oetker, 1 teaspoon vanilla essence, 3 tablespoons sunflower oil. For the caramel: 150 ml water, 150 g white sugar, 70 g butter, 100 ml whipped cream. For the cream: 500 ml milk, 3 egg yolks, 3 tablespoons cornstarch, 1 packet gelatin, 50 ml cold water, 200 ml whipped cream, 3 tablespoons powdered sugar. For decoration: various candies.

 Tags:  caramel cream cake