Caramel Cream Cake

Burnt sugar cake - a classic delight that combines tradition with refined taste! This is a dessert that not only satisfies the sweet tooth but also brings a touch of nostalgia in every slice. Whether you are celebrating a special occasion or simply want to indulge yourself, this cake will surely be a hit. Let's begin the culinary adventure!

Preparation time: 20 minutes
Baking time: 70 minutes
Total time: 90 minutes
Number of servings: 12

Necessary ingredients:

For the burnt sugar cream:
- 15 tablespoons of sugar (for caramelizing and coating the pan)
- 10 eggs
- 7 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 liter of milk

For the sponge:
- 5 eggs
- 5 tablespoons of sugar
- 1 packet of vanilla sugar
- 5 tablespoons of flour

For decoration:
- 200 ml of whipped cream
- Chocolate candies (or other decorations of your choice)

Recipe history:
This burnt sugar cake recipe has its roots in the culinary traditions of many cultures, often associated with moments of celebration and family gatherings. By combining simple basic ingredients like eggs, sugar, and milk, a cake with a rich flavor and a fine texture has emerged. It is a symbol of creativity in the kitchen, transforming ordinary elements into a sweet masterpiece.

Preparation and techniques:

1. Caramelizing the sugar:
Start by placing the 15 tablespoons of sugar in a heavy-bottomed saucepan. Put the saucepan over medium heat and stir constantly with a wooden spatula. It is important not to let the sugar burn, so watch the color closely! When you achieve a golden hue, remove the saucepan from the heat. Quickly pour the caramel onto the bottom and sides of the pan, ensuring it is evenly distributed.

2. Preparing the cream:
In a large bowl, beat the 10 eggs with 7 tablespoons of sugar, the packet of vanilla sugar, and the milk. Mix well until the mixture becomes homogeneous. Carefully pour this cream over the solidified caramel in the pan.

3. Baking the cream:
Preheat the oven to 180°C. Place the pan with the cream in the oven and let it bake for 40 minutes. You can check if the cream has set using a toothpick; if it comes out clean, you're ready!

4. Preparing the sponge:
In another bowl, beat the egg whites of the 5 eggs until stiff peaks form. Add 5 tablespoons of sugar and the vanilla sugar, continuing to mix until the sugar completely dissolves. Gently fold in the flour, mixing with a spatula from top to bottom to preserve the air in the egg whites.

5. Baking the cake:
Carefully pour the sponge mixture over the burnt sugar cream in the oven. Bake the cake for about 30 minutes. Test with a toothpick again; if it comes out clean, the cake is ready!

6. Cooling and serving:
Let the cake cool at room temperature, then place the pan in the refrigerator. Ideally, let it sit overnight. This time will allow the burnt sugar syrup to soak into the sponge, giving it a moist texture and intense flavor.

7. Inverting the cake:
Once the cake has completely cooled, invert it onto a serving plate. Leave the pan on top for two hours to allow the syrup to absorb.

8. Decoration:
Whip 200 ml of cream until firm and use it to decorate the cake. Add chocolate candies or other preferred decorations for a festive look.

Useful tips:
- Use room temperature eggs for better texture.
- Ensure the sugar is completely caramelized to avoid a bitter taste.
- If you want extra flavor, you can add a bit of rum essence or lemon zest to the egg cream.
- The cake can be served with a scoop of vanilla ice cream for a delicious contrast between warm and cold.

Frequently asked questions:
1. Can I use skim milk?
- Yes, but for a richer taste, we recommend whole milk.

2. How can I store the cake?
- The cake keeps well in the refrigerator, covered, for up to 5 days.

3. What drinks pair well with this cake?
- A flavored coffee or herbal tea pairs excellently with the sweetness of the cake.

4. Can I use other types of sugar for caramel?
- White sugar is preferable, but brown sugar can provide an interesting flavor and darker color.

This is a cake that will delight not only your taste buds but also your soul. Try it and share it with your loved ones! Enjoy!

 Ingredients: For the caramel cream: 15 tablespoons of sugar for caramelizing and lining the pan, 10 eggs, 7 tablespoons of sugar, 1 packet of vanilla sugar, 1 liter of milk. For the base: 5 eggs, 5 tablespoons of sugar, 1 packet of vanilla sugar, 5 tablespoons of flour. For decoration: 200 ml of whipped cream, chocolate candies.

 Tags:  caramel cream cake