Caramelized Milk Cream Cake

Caramelized milk cream cake is a refined dessert that combines the delicious taste of milk cream with a fluffy texture and a caramel topping, bringing a touch of elegance to any special moment. This easy-to-make recipe will not only delight your taste buds but will also transform an ordinary occasion into a memorable moment.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Required ingredients

For the base:
- 4 large eggs (ideally at room temperature)
- 6 tablespoons of sugar
- 4 tablespoons of oil (preferably sunflower or canola oil)
- 4 tablespoons of warm water
- 6 tablespoons of flour (slightly heaped)
- 1 teaspoon of baking powder
- Grated orange zest (for extra flavor)
- A pinch of salt

For the cream:
- 8 tablespoons of sugar (for caramel)
- 500 ml of milk (preferably whole, for a richer cream)
- 150 ml of milk (for the second stage)
- 3 eggs
- 2 tablespoons of sugar
- 3 tablespoons of cornstarch
- 180 g of butter (at room temperature)
- 2-3 drops of orange essence (optional, but recommended for a distinct flavor)

For the caramel topping:
- 2 tablespoons of sugar
- 50 g of butter

Brief history
The caramelized milk cream cake is a dessert that blends classical pastry influences with modern ones, bringing to our table old traditions of making sweets. Caramel was discovered by chance, and its use in desserts was quickly adopted due to its unmistakable taste. Combining it with a fine milk cream has become a popular choice, being a true delicacy in many cultures.

Preparation steps

1. Preparing the base:
- Start by separating the egg whites from the yolks. This will allow you to achieve a fluffy meringue, making the base airier.
- In a clean bowl, beat the egg whites with a pinch of salt, gradually adding the sugar, one tablespoon at a time. Continue beating until you achieve a shiny and firm meringue.
- In another bowl, mix the yolks with the oil and warm water. This mixture will add moisture and flavor to the base.
- Using a mixer, gently incorporate the yolk mixture into the meringue, mixing carefully.
- Use a wooden spoon to add the flour and baking powder, mixing from the bottom up to avoid losing air in the mixture.
- Line a rectangular baking tray with butter and parchment paper, then pour in the mixture and level it. Bake at 180 degrees Celsius for 30 minutes. Use the toothpick test to check if it is baked.

2. Preparing the cream:
- First stage: In a saucepan, caramelize the 8 tablespoons of sugar. Be careful of the steam! Once the sugar turns golden, add the 500 ml of boiled milk. Stir quickly to prevent crystallization.
- Second stage: In a bowl, beat the eggs with the 2 tablespoons of sugar until they become a light foam. Add the cornstarch and 150 ml of milk, continuing to mix for homogenization.
- Add this mixture over the caramel in the saucepan and cook on low heat, stirring continuously, until the mixture thickens and reaches the consistency of pudding. Add the drops of orange essence and, after turning off the heat, incorporate the creamed butter.

3. Assembling the cake:
- Cut the base into two equal parts. On the first layer, spread half of the cream, then place the second layer on top and finish with the remaining cream.
- Caramel topping: Caramelize the 2 tablespoons of sugar together with 50 g of butter. When ready, pour the caramel over the cake, ensuring it is evenly distributed. This topping will add a pleasant contrast of textures.

Useful tips
- For a moister base: You can add a tablespoon of milk to the base mixture.
- Caramel: Caramelize the sugar over low heat to avoid burning it. You can use a cooking thermometer to reach an optimal temperature of 170 degrees Celsius.
- Variations: If you want to add a chocolate note, you can replace some of the flour with cocoa and add chocolate chips to the cream.

Serving suggestions
This delicious cake pairs perfectly with a cup of aromatic coffee or a fruit tea. You can also add some fresh fruits, such as raspberries or strawberries, for an extra touch of freshness and color.

Nutritional benefits
This dessert contains milk, which is a good source of calcium and protein, and eggs, rich in essential nutrients. When consumed in moderation, it can be part of a balanced diet.

Frequently asked questions
- Can I replace sugar with natural sweeteners? Yes, you can use honey or maple syrup, but you may need to adjust the liquid quantities.
- Can the cake be stored in the freezer? Yes, the cake can be frozen, but it is recommended to consume it fresh to preserve its texture.

The caramelized milk cream cake is not just a simple dessert, but a true cooking experience that will bring joy to you and your loved ones. So prepare your ingredients and start the culinary adventure!

 Ingredients: Base: 4 eggs, 6 tablespoons sugar, 4 tablespoons oil, 4 tablespoons water, 6 tablespoons flour (heaped), a pinch of baking powder, grated orange peel, a pinch of salt. Cream: 8 tablespoons sugar, 500 ml milk + 150 ml milk, 3 eggs, 2 tablespoons sugar, 3 tablespoons starch, 180 g butter, 2-3 drops of orange essence. Caramel topping: 2 tablespoons sugar, 50 g butter.