Caramel Cake
The perfect dessert for any occasion, caramel cake is a delicious combination of fluffy layers and rich caramel cream that will delight any sweet lover. This simple yet sophisticated recipe will transform you into a true pastry master. Get ready for a magical culinary experience where compliments will surely flow!
Total preparation time: 2 hours
Baking time: 35-40 minutes
Number of servings: 12
Necessary ingredients:
*For the sponge:*
- 8 large eggs
- 250 g flour
- 150 g sugar
- 1 packet of vanilla sugar
- 1 baking powder
- 1 pinch of salt
*For the cream:*
- 10 tablespoons of sugar
- 200 ml milk
- 300 ml whipped cream
- 3 eggs
- 1 tablespoon of cornstarch
- 10 g gelatin
- 200 g apricot jam (or any preferred jam)
*For the glaze:*
- 6 tablespoons of sugar
- 6 tablespoons of liquid cream
- 100 g butter
*For decoration:*
- 100 g roasted hazelnuts
- Caramelized sugar (optional, for a spectacular look)
Step-by-step instructions:
1. Preparing the sponge:
Start by preheating the oven to 180°C. In a large bowl, mix the egg yolks with the sugar and vanilla sugar until they become a creamy and light-colored mixture. Add a pinch of salt, flour, and baking powder, gently mixing to avoid lumps.
Separately, beat the egg whites until stiff peaks form. Gradually add them to the yolk mixture, folding gently with a spatula to keep the air in the egg whites. Pour the mixture into a greased and floured baking tray (approximately 30x20 cm). Bake for 35-40 minutes or until a tester inserted in the center comes out clean. Let the sponge cool completely.
2. Preparing the caramel cream:
In a saucepan, caramelize the 10 tablespoons of sugar over low heat, being careful not to burn it. Once the sugar has melted and reached a golden hue, extinguish it with the milk, stirring constantly. Let it boil until combined and smooth.
In another bowl, whisk the egg yolks with the cornstarch. Gradually add the warm caramel mixture to the yolks, constantly stirring to avoid cooking the eggs. Put everything back on the heat and cook over low heat, stirring until thickened. Remove from heat, add the previously hydrated gelatin, and mix well. Allow the cream to cool.
Once cooled, fold in the beaten egg whites and 150 ml of whipped cream. This is the secret to a light and airy cream.
3. Assembling the cake:
Cut the sponge into three horizontal layers. Spread a generous layer of jam on the first layer, followed by 150 ml of whipped cream (if desired, you can add a bit of red gelatin for stability). Place the second layer on top and spread the caramel cream. Place the last layer on top and press gently to adhere.
4. Preparing the glaze:
Caramelize the 6 tablespoons of sugar and, as soon as it turns golden, add the liquid cream and butter. Mix well until smooth. Let the glaze cool slightly before pouring it over the cake.
5. Decorating:
Once the glaze has set, decorate the cake with caramelized sugar and roasted hazelnuts for a crunchy and delicious look.
6. Serving:
Keep the cake refrigerated until serving. Each slice will reveal layers of flavor, and the combination of caramel and whipped cream will surely be the delight of the evening.
This caramel cake is perfect for holidays or to impress guests at a special dinner. You can experiment with different jams or add flavors like rum or vanilla to the caramel cream to give it a personal touch. Enjoy every bite and celebrate your success in the kitchen!
Ingredients: BASE: 8 eggs, 250g flour, 150g sugar, 1 packet of vanilla sugar, 1 pinch of baking powder, 1 pinch of salt. CREAM: 10 tablespoons of sugar, 200 ml milk, 300 ml whipped cream, 3 eggs, 1 tablespoon of cornstarch, 10g gelatin, 200g apricot jam. GLAZE: 6 tablespoons sugar, 6 tablespoons liquid cream, 100g butter. DECORATION: 100g hazelnuts, caramelized sugar.
