Cake covered in Caramel Cream

Caramel Cream Covered Cake

If you're looking for a dessert recipe that impresses with both taste and appearance, this caramel cream covered cake is the perfect choice. The combination of the fluffy sponge cake with the delicious caramel and white chocolate cream makes every slice a true treat for the taste buds. Let's embark on this culinary journey together step by step, learning and enjoying each stage.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 10

Ingredients:

*For the sponge cake:*
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 2 tablespoons of cocoa powder
- 1 packet of vanilla sugar
- 1 teaspoon of baking powder

*For the white cream:*
- 1 package of cream cheese (250 g)
- 1 bar of white chocolate
- 200 g Hulala whipped cream

*For the caramel ganache:*
- 2 bars of caramel chocolate
- 300 g Hulala whipped cream

Recipe Story:
Caramel cream cakes have a fascinating history, symbolizing the sweetening of special moments. Over time, these delights have become an integral part of celebrations and family gatherings, bringing people together around a table full of treats. Today, we will enjoy a version that combines fluffy sponge cake with decadent creams, turning any occasion into a memorable moment.

Preparing the sponge cake:
1. Separating the eggs: Start by separating the egg whites from the yolks. It's essential to have a clean bowl for the egg whites, as any trace of fat can prevent them from whipping properly.
2. Beating the egg whites: Using a mixer, beat the egg whites until they start to become firm. Gradually add the sugar and vanilla sugar, continuing to mix until the egg whites are so stiff that you can turn the bowl upside down without them spilling out.
3. Preparing the yolks: In another bowl, beat the egg yolks with a pinch of salt until they become a creamy yellow emulsion.
4. Combining: Add the beaten yolks to the egg whites, gently folding with a spatula to avoid losing the air in the mixture.
5. Incorporating the flour: Sift the flour along with the baking powder and cocoa powder, then fold them into the egg mixture. Use slow, gentle movements from top to bottom to maintain the airy texture of the sponge.
6. Preparing the pan: Place a piece of parchment paper at the bottom of a 26 cm pan. It's important that the sides remain ungreased and uncovered, allowing the cake to rise evenly.

Baking the sponge:
7. Baking: Pour the mixture into the pan and place it in a preheated oven at 180°C. Bake for 25-30 minutes, or until the sponge is well risen and passes the toothpick test.

Preparing the creams:
8. White cream: In a bowl, place the cream cheese. Add about 100 g of the liquid whipped cream and mix until smooth. Melt the white chocolate and add it to the mixture, stirring well. Finally, fold in the remaining whipped cream, being careful not to let it deflate.
9. Caramel ganache: In a saucepan, place the whipped cream over a double boiler. Stir constantly to prevent burning. When the cream is very hot, add the broken caramel chocolate bars. Mix until well combined, then let it cool and refrigerate for a few hours. Ideally, prepare it the night before. Once cooled, whip it with a mixer until it becomes a fluffy cream. If it's too thick, you can add 2-3 tablespoons of whipped cream.

Assembling the cake:
10. Assembly: Once the sponge has cooled, cut it in half. Optionally soak the bottom half with a fruit syrup or sugar water and spread the white cream on top. Place the other half of the sponge on top.
11. Covering the cake: Coat the cake with the caramel ganache, ensuring it's evenly distributed.

Decorating and serving:
12. Decoration: You can decorate the cake with melted white chocolate, adding a bit of red food coloring for an attractive visual effect. Fresh fruits can also be used to add a color contrast and enhance the flavors.
13. Serving suggestion: Serve the cake with a drizzle of caramel sauce or a scoop of vanilla ice cream on the side to enhance the tasting experience.

Frequently Asked Questions:
- How can I keep the cake fresh? I recommend storing it in the refrigerator in a closed container to prevent it from drying out. It can be enjoyed the next day when the flavors have intensified.
- Can I use other types of chocolate? Absolutely! You can experiment with dark chocolate or milk chocolate for a different flavor.
- What other recipes can I try? A chocolate mousse or a caramel cheesecake would perfectly complement this cake.

Nutritional benefits:
This cake, while decadent, also offers some benefits. The cream cheese provides protein, while the white chocolate adds a touch of antioxidants. However, it is a calorie-rich dessert, so enjoy it in moderation.

In conclusion, this caramel cream covered cake is not just a simple recipe, but a cooking experience that will reward you with a spectacular result. Don't forget to enjoy the cooking process and share this delicacy with your loved ones!

 Ingredients: Dough: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 tablespoons cocoa, vanilla sugar, baking powder. White cream: 1 package of fatty sweet cheese (250 gr.), 1 white chocolate, 200 gr. Hulala whipped cream. Caramel ganache cream: 2 caramel chocolates, 300 gr. Hulala whipped cream.