Vanilla cream and caramel cake
Vanilla and caramel cream cake: a delight that will enchant your taste buds
Total time: 2 hours
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12-15
The history of this cake is fascinating, with deep roots in culinary tradition, where elaborate desserts were often created for special occasions. This vanilla and caramel cream cake is a modern reinterpretation of a classic, featuring a fluffy texture and a perfect combination of flavors. Get ready to impress everyone with this delicious dessert, which will quickly become the star of your meals.
Ingredients:
- 17 eggs
- 800 g sugar
- 21 tablespoons of flour
- 300 g Rama margarine
- 3 packets of vanilla pudding
- 5 packets of vanilla sugar
- 1 baking powder
- 1 liter of milk
- 50 g powdered sugar with vanilla flavor
- 6 tablespoons of water
Step 1: Preparing the layers
To obtain the three fluffy layers, we start by separating the eggs. In a large bowl, beat the egg yolks with 7 tablespoons of sugar and one packet of vanilla sugar until creamy and pale in color. This step is essential for getting an airy layer.
In another bowl, beat the egg whites with 2 tablespoons of water and a pinch of salt until you achieve a firm foam. This will add volume and texture to your layers.
Gently fold the egg whites into the yolk mixture using a wooden spatula, with delicate up-and-down movements to avoid deflating the egg whites. Then, sift 7 tablespoons of flour mixed with a little baking powder, adding them gradually while continuing to mix gently.
Pour the obtained mixture into a greased and lined baking tray (preferably a 45x35 cm tray for thinner layers) and bake in a preheated oven at 180°C for about 10-12 minutes. Repeat the process for the other two layers, being careful not to open the oven door during baking to prevent the layers from sinking.
Step 2: Caramelizing the layers
Once the layers have cooled, it’s time to caramelize two of them. In a saucepan, caramelize 250 g of sugar until it turns golden. Use a wooden spoon to stir, but be careful not to burn yourself. When the caramel is ready, coat the layers on the side that was in the tray and let them cool completely.
Step 3: Preparing the vanilla cream
In a double-bottomed pot (this will prevent the milk from sticking), pour in 800 ml of milk, 12 tablespoons of sugar, and 2 packets of vanilla sugar. Allow it to boil, stirring occasionally.
Meanwhile, in a bowl, whisk two egg yolks with 2 tablespoons of sugar until creamy. Add the pudding powder and 200 ml of cold milk, mixing well. When the milk in the pot begins to boil, add the yolk and pudding mixture, stirring continuously to prevent lumps from forming. Let it boil for 5 minutes, then set aside and let it cool, but not completely.
When the cream is warm, mix it with the Rama margarine until fluffy.
Step 4: Assembling the cake
Take the first caramel layer, add half of the vanilla cream, then place the second caramel layer on top. Add the remaining cream, and finally, place the third layer. Sprinkle powdered sugar with vanilla flavor on top.
Let the cake sit for 5-6 hours for the caramel sugar to melt and soak into the layers. If possible, let it sit until the next day at room temperature (not in the fridge) for the best results.
Step 5: Serving
After the caramel has been absorbed by the layers, you can cut the cake into desired shapes. Serve it with herbal tea or flavored coffee for a perfect combination of flavors.
Useful tips:
- You can add chopped nuts or almonds to the layer mixture for extra texture.
- If you want a chocolate note, you can add cocoa powder to the layer batter for a contrast of colors and flavors.
- Instead of Rama margarine, you can use butter for an even richer cream.
Nutritional benefits:
This cake contains a significant amount of protein from the eggs, carbohydrates from the flour and sugar, and fats from the margarine or butter. Consumed in moderation, it represents an indulgent dessert that can be enjoyed with pleasure.
Frequently asked questions:
- Can I use plant-based milk instead of cow's milk?
Yes, you can use almond or oat milk for a lactose-free version, but the texture of the cream may be slightly different.
- Can I replace sugar with a natural sweetener?
Yes, you can use honey or maple syrup, but adjust the quantities according to your desired sweetness.
In the end, this vanilla and caramel cream cake is a true treat that will win over any dessert lover. Whether you prepare it for a special occasion or simply to delight your family, each bite will bring a smile to the faces of your loved ones. Enjoy!
Ingredients: 17 eggs 800 g sugar 21 tablespoons of flour 300 g Rama margarine 3 vanilla puddings 5 packets of vanilla sugar 1 baking powder 1 l milk 50 g powdered sugar with vanilla flavor 6 tablespoons water
