Caramel cake

Caramel and Mascarpone Cream Cake Recipe

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

The caramel and mascarpone cream cake is a dessert that combines textures and flavors in an absolutely delicious way. Although it may not be the most visually appealing cake, its taste is truly remarkable. It is the perfect dessert for holidays or moments of indulgence, offering a combination of sweets that will delight any palate. This recipe is ideal for those who want to impress without spending hours in the kitchen.

The history of caramel cakes is fascinating, as caramel has deep roots in culinary traditions worldwide. Used as a key ingredient in many desserts, caramel adds not only sweetness but also a touch of sophistication. In this recipe, we will learn how to prepare caramel at home, giving it a personal touch and authentic taste.

Ingredients

For the base:
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons oil
- 2 tablespoons milk
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 1 packet vanilla sugar
- 1 pinch of salt

For the cream:
- 250 g mascarpone cream
- 300 ml liquid cream
- 1 can condensed milk
- 1 packet cream stabilizer

For the glaze:
- 300 ml liquid cream
- 1 packet cream stabilizer

Preparing the Caramel

1. Preparing the Caramel: Start by preparing the caramel, as it takes time to cool. Take a can of condensed milk and place it in a pot. Cover the can with water, ensuring the water exceeds the can significantly. Place the pot on medium heat and let it boil for 2 hours. It is important to monitor the water and, if it decreases too much, add a little hot water. After the time is up, remove the can from the water and let it cool completely.

Preparing the Base

2. Separating the eggs: Start by separating the egg whites from the yolks. This step is crucial for achieving a fluffy base.

3. Beating the egg whites: Beat the egg whites with a pinch of salt until you obtain a firm foam. Gradually add the sugar, continuing to mix until the mixture becomes glossy and firm.

4. Adding the ingredients: In a separate bowl, beat the yolks with the milk, oil, vanilla sugar, cocoa, and flour mixed with baking powder. Combine the two mixtures, being careful to fold gently, so as not to lose the air from the egg whites.

5. Baking the bases: Pour the mixture into a small tray lined with parchment paper. Place the tray in a preheated oven at 180 degrees Celsius and let it bake for about 30 minutes, or until the base is firm to the touch. After baking, remove the base and let it cool completely.

Preparing the Cream

6. Whipping the cream: In a bowl, whip the liquid cream with a packet of cream stabilizer until it becomes firm.

7. Adding the caramel: Add the caramel obtained from the condensed milk, then incorporate the mascarpone cream. Mix gently until well combined.

Assembling the Cake

8. Assembling: Place the cooled base on a serving platter. Spread the cream evenly over the cocoa base. Then, whip another packet of cream stabilizer with the remaining liquid cream and spread it on top of the cake.

9. Cooling: Place the cake in the refrigerator for a few hours so that all the flavors combine perfectly.

Variations and Serving Suggestions

If you want to add extra flavor, you can opt for a chocolate glaze instead of cream. Mix 150 g of cooking chocolate, 1 tablespoon of brandy, and 50 g of butter, melting everything in a bain-marie, then pour the glaze over the cake.

The caramel and mascarpone cream cake pairs wonderfully with a strong coffee or aromatic tea. You can try serving it with fresh fruits, such as raspberries or strawberries, to add a touch of acidity that balances the cake's perfect sweetness.

Nutritional Benefits

This cake brings with it a range of nutritional benefits. Mascarpone cream contains healthy fats and proteins, while condensed milk adds calcium and vitamins. However, it is good to know that the cake is high in calories, so it is recommended to consume it in moderation.

Frequently Asked Questions

1. Can I use another type of oil?
Yes, you can use sunflower oil or coconut oil, depending on your preferences.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and cream, or use dark chocolate for the glaze.

3. What can I do with leftover caramel?
The remaining caramel can be used as a topping for ice cream or pancakes.

I hope this caramel and mascarpone cream cake recipe brings you joy in the kitchen and moments of indulgence with your loved ones! Don’t forget to share your impressions of the result, and if you have variations or personal ideas, feel free to bring them up!

 Ingredients: BATTER: 5 eggs 5 tablespoons sugar 5 tablespoons flour 2 tablespoons oil 2 tablespoons milk 2 tablespoons cocoa 1 pinch of baking powder 1 sachet vanilla sugar 1 pinch of salt CREAM: 250 g mascarpone cream 300 ml liquid cream 1 can condensed milk 1 sachet whipping cream stabilizer GLAZE: 300 ml liquid cream 1 sachet whipping cream stabilizer

 Tags:  caramel cake