caramel cream cake

Burnt Sugar Cream Cake: The Classic Delight of Desserts

Who doesn't fondly remember the sweet and silky aroma of burnt sugar cream? This burnt sugar cream cake recipe combines the airy texture of sponge cake with the richness and delicacy of burnt sugar cream, creating a truly special dessert. Whether you're celebrating an important event or simply want to indulge yourself, this cake is sure to impress everyone.

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10 servings

Ingredients

For the burnt sugar cream:
- 7-8 eggs (depending on their size)
- 1 cup of sugar (approximately 200 g) + 150 g of sugar
- 300-400 ml of milk (preferably whole for a creamier texture)
- 1 packet of vanilla sugar

For the sponge cake:
- 3 eggs
- 125 g of sugar
- 100 g of flour
- 1 teaspoon of grated lemon zest
- 1 packet of vanilla sugar
- 1 tablespoon of lemon juice

The History of the Dessert

Burnt sugar cream is a dessert with a vast history, appreciated over time in many cultures. It is said to have been created in Antiquity, consumed by nobles from various civilizations. This recipe combines tradition with innovation, transforming a classic dessert into a cake variant that will win everyone's hearts.

Step by Step: How to Prepare the Burnt Sugar Cream Cake

1. Preparing the burnt sugar cream:
- In a large bowl, beat the eggs with 150 g of sugar and the packet of vanilla sugar. Use a whisk or fork to achieve a smooth emulsion.
- Add warm milk (not hot, to avoid curdling the eggs) and mix well. This will give creaminess to your dessert.

2. Caramelizing the sugar:
- In a pot, add one cup of sugar (approximately 200 g) and place it on low heat. Stir constantly to avoid burning the sugar.
- When the sugar has melted and has taken on a golden color, remove the pot from the heat and swirl it to coat the inner walls with caramel. Be careful, as the caramel is extremely hot!

3. Assembly:
- Pour the egg mixture over the caramel in the pot. Cover with aluminum foil to prevent a crust from forming.

4. Preparing the sponge cake:
- Separate the egg whites from the yolks. Beat the yolks with the vanilla sugar, lemon zest, and lemon juice until they become a smooth paste.
- Beat the egg whites with a pinch of salt until they form peaks. This will help achieve a fluffy sponge cake.
- Combine the egg whites with the yolk cream, mixing with a wooden spatula, gradually adding the remaining flour. Do not use a mixer, as the air in the egg whites is essential for the final texture.

5. Baking:
- Preheat the oven to 160°C.
- After the burnt sugar cream has been in the oven for about 20 minutes, carefully pour the sponge cake batter over it.
- Continue baking for 20-30 minutes until the sponge cake is well done (test with a toothpick).

6. Cooling and serving:
- After baking, let the cake cool for 10-15 minutes before inverting it onto a platter.
- You can decorate the cake with slices of fresh fruit or whipped cream for an even more tempting appearance.

Practical Tips

- Choose quality ingredients: Use fresh eggs and whole milk to achieve a rich and flavorful burnt sugar cream.
- Milk temperature: Ensure that the milk is warm, not hot, to avoid curdling the eggs.
- Cooling: It is essential to let the cake cool completely before inverting it; otherwise, it risks breaking.

Delicious Pairings

This burnt sugar cream cake pairs wonderfully with a scoop of vanilla ice cream or a berry sauce. Additionally, an espresso coffee or herbal tea can perfectly complement this dessert, bringing a pleasant contrast to the sweetness of the cake.

Frequently Asked Questions

1. Can I use plant-based milk?
- Yes, almond or soy milk can be used, but make sure you are not allergic to them.

2. How can I make the cake less sweet?
- You can reduce the amount of sugar in the burnt sugar cream or opt for brown sugar, which adds a caramelized note.

3. How long can the cake be stored?
- The cake can be stored covered in the refrigerator for 3-4 days, but it is best enjoyed fresh.

Nutritional Benefits

This cake contains valuable proteins from eggs, calcium from milk, and vitamins from lemon zest, which add extra antioxidants. However, it is important to enjoy it in moderation, considering the sugar content.

Now that you have all the necessary information, all that’s left is to get cooking! Each step is an opportunity to create something delicious and enjoy a moment of culinary indulgence. Bon appétit!

 Ingredients: For the burnt sugar cream: - 7-8 eggs (depending on their size) - one cup of sugar + 150 grams of sugar - 300-400 ml of milk - one packet of vanilla sugar For the sponge cake: - 3 eggs - 125 grams of sugar - 100 grams of flour - one teaspoon of grated lemon zest - one packet of vanilla sugar - one tablespoon of lemon juice

 Tags:  cake burnt sugar cream sponge cake