Caramel cream cake

Caramel Cream Cake - A Delicacy That Will Delight Your Taste Buds

Who doesn't love a cake with tender layers and a rich caramel cream? This cake is not just a simple recipe, but a journey of flavors and a sweet tradition passed down through generations. Perfect for celebrating special moments in our lives, it brings joy to every meal. Today, I will guide you step by step in making this delicious caramel cream cake, which will surely become a favorite in your family.

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

Ingredients

For the layers:
- 2 large eggs (or 3 small)
- 10 tablespoons oil (preferably sunflower oil)
- 9 tablespoons sugar
- 9 tablespoons milk (preferably whole milk for a richer texture)
- 1 teaspoon baking soda (quenched with vinegar)
- Flour (approximately 600-700 g, the amount may vary depending on humidity)
- A pinch of salt

For the caramel cream:
- 1 liter milk
- 450 g sugar
- 8 tablespoons flour
- 2 tablespoons water
- 1 pack margarine (or butter, for a richer taste)

For decoration:
- Coconut flakes (optional, but recommended for an attractive appearance)

Nutritional information:
This cake offers a serving that contains approximately 300 calories, being a good source of carbohydrates and fats. Make sure to consume it in moderation, especially if you are following a balanced diet.

Step 1: Preparing the layers
Start by gathering all the necessary ingredients for the layers. In a large bowl, beat the eggs with the sugar and a pinch of salt until you achieve a smooth and fluffy mixture. Then, add the oil and milk, mixing well to combine the ingredients.

A useful tip: Make sure the oil is at room temperature to avoid clumping in the dough.

Quench the baking soda with vinegar before adding it to the mixture, then quickly incorporate it. Begin adding the flour gradually, mixing with a spoon until the dough becomes harder to stir.

Now comes the fun part: knead the dough with your hands until you achieve a non-sticky consistency. Divide the dough into 5 equal pieces and roll each piece on a floured surface to form thin layers. Before placing them in the oven, cut each layer in half lengthwise.

Place the layers on the back of a baking tray lined with parchment paper and brush them with a little oil. Bake them in the preheated oven at 180°C for 8-10 minutes or until golden.

Step 2: Preparing the caramel cream
In a large pot, caramelize the sugar together with the two tablespoons of water over low heat. Be careful with this step, as the sugar can burn quickly. Once the sugar becomes liquid and has a golden hue, add one tablespoon of flour at a time, stirring vigorously to avoid clumping.

Now, with great care, pour in a little milk, as the mixture will start to boil and puff up. Remove the pot from the heat, mix well, and gradually add the remaining milk. Put it back on low heat and stir continuously until the cream thickens, having the consistency of pudding.

Once the cream has thickened, remove it from the heat and add the margarine, mixing with a mixer or whisk to achieve a smooth and creamy texture.

Step 3: Assembling the cake
Now that you have all the components ready, it's time to assemble the cake. Make sure the cream is warm while the layers are completely cooled. Start by placing the first layer on a tray. Add 3-4 tablespoons of cream over the layer, spreading it evenly. Continue alternating layers with cream, repeating this process until the last layer, which will remain uncovered.

After finishing the assembly, place a weight on top of the cake (you can use a tray or a heavy bowl) to help the layers soften. Let the cake rest for a few hours, ideally overnight, in the refrigerator.

Step 4: Finishing the cake
After the cake has cooled and the layers have softened, you can cover it with the remaining cream. Sprinkle coconut flakes on top for an attractive appearance and delicious aroma. Portioning is done with a sharp knife to achieve nice and even slices.

Serving suggestion: Served alongside a cup of tea or coffee, this caramel cream cake truly becomes a delight. You can also add some fresh fruits for a contrast of textures and flavors.

Possible variations: If you want to experiment, you can add flavors like vanilla or rum essence to the caramel cream. You can also replace the coconut flakes with ground nuts or grated chocolate for another dimension of taste.

Frequently asked questions:
1. Can I use butter instead of margarine?
Yes, butter will give a richer taste to the cream, but make sure it is at room temperature to incorporate well.

2. How long does the cake last?
The cake keeps well in the refrigerator for 4-5 days, but the taste is best if consumed within the first 2 days.

3. Can I freeze the cake?
It is recommended not to freeze the assembled cake, but you can freeze the separate layers and cream. Thawing should be done gradually in the refrigerator.

With this caramel cream cake recipe, you will bring a touch of sweetness and joy into your life, as well as into the lives of your loved ones. Try it and turn every occasion into a celebration! Enjoy!

 Ingredients: Dough: 2 eggs, 10 tablespoons oil, 9 tablespoons sugar, 9 tablespoons milk, 1 teaspoon baking soda (dissolved in vinegar), flour as needed (about 600-700 g), 1 pinch of salt. Caramel cream: 1 l milk, 450 g sugar, 8 tablespoons flour, 2 tablespoons water, 1 pack margarine. Decoration: coconut flakes.

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