Caramel cream cake

Caramel Cream Cake: a classic delight that combines the smooth texture of the cream with the slight crunch of the sponge cake. This dessert has a rich history, often associated with moments of celebration and joy around the table. Preparing it may seem intimidating at first glance, but once you understand the steps and techniques, you will find it simpler than you thought. Let’s embark on this recipe together, which will transform any meal into an unforgettable feast.

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 10-12

Ingredients:
For the caramel cream:
- 150 g sugar for caramel
- 8 eggs
- 1 liter of milk
- 250 g sugar
- 1 packet of vanilla sugar

For the sponge cake:
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons flour
- 3 tablespoons water

Ingredient tips:
- Use fresh eggs for a firmer and tastier cream.
- Choose whole milk for a creamier texture. If you want to enhance the flavor, you can use almond or coconut milk.
- Vanilla sugar can be replaced with vanilla extract, but ensure it is of good quality for an intense flavor.

Step 1: Preparing the caramel cream
1. Start by caramelizing the sugar. In a saucepan, add the 150 g of sugar and place it over medium heat. Be careful, as the sugar will melt quickly. Do not stir with a spoon, but gently swirl the saucepan to prevent crystallization.
2. When the caramel reaches a golden color, remove the saucepan from the heat and carefully swirl it to coat the walls with caramel. Let it cool completely, as hot caramel can cause burns.
3. In another bowl, beat the eggs with a pinch of salt, add the 250 g of sugar, milk, and vanilla sugar. Mix until smooth.
4. Once the caramel has set, carefully pour the egg and milk mixture into the saucepan. Now, prepare a deep tray with hot water, then place the saucepan with the caramel cream in the water tray. This process is called "bain-marie" and helps to bake the cream evenly.

Step 2: Preparing the sponge cake
1. Start with the egg whites. Beat them with a mixer until stiff peaks form. Gradually add the cold water while continuing to mix.
2. In another bowl, beat the egg yolks with the 3 tablespoons of sugar until creamy and bright yellow.
3. Combine the egg yolks with the egg whites, gently folding with a spatula to retain the air in the egg whites. Finally, add the sifted flour and mix until homogeneous.

Step 3: Baking
1. Once the caramel cream is ready, you can place the saucepan in the preheated oven at 180°C. Bake for 40-50 minutes, until the cream is firm at the edges but slightly jiggly in the center.
2. After the cream has baked, carefully pour the sponge cake mixture over the cream. Bake for another 15-20 minutes, until the sponge cake is golden and cooked through.
3. After baking, let the cake cool to room temperature, then refrigerate for a few hours (ideally overnight) before inverting it onto a serving platter.

Step 4: Serving the cake
1. When you are ready to serve, carefully invert the cake onto a platter, leaving the caramel cream on top and the sponge cake underneath.
2. You can decorate the cake with whipped cream or fresh fruit slices, such as berries or kiwi slices, for a contrast of color and texture.

Personalized variant:
To add a personal touch, you can infuse the milk with cinnamon or lemon zest for a more intense flavor. You can also use brown sugar instead of white sugar for a deeper caramel flavor.

Frequently asked questions:
- How can I tell if the cake is baked? You can check with a cake tester – if it comes out clean, the cake is done.
- Can I use plant-based milk? Yes, you can adapt the recipe to make it vegan by using almond or soy milk.
- What can I do with leftover cake? The cake keeps well in the refrigerator for a few days and can be served with ice cream or caramel sauce.

Nutritional benefits:
This cake provides a significant amount of protein due to the eggs, while the milk offers essential calcium. Although it is a richer dessert, enjoying a moderate portion can be part of a balanced diet.

Now that you have gone through this delicious recipe, there is nothing left to wait for. Gather your ingredients, invite your loved ones to the table, and enjoy a caramel cream cake that will surely impress them!

 Ingredients: Burnt sugar cream: 150 g sugar for caramel, 8 eggs, 1 liter of milk, 250 g sugar, vanilla sugar. Sponge cake: 3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 3 tablespoons water.