Caramel cream cake

Caramel Cream Cake: A Delicacy with a Taste of Memories

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Servings: 10

The story of this caramel cream cake has unfolded over the years, becoming a favorite in many households. Each slice brings with it a wave of nostalgia, and the sweet aroma of caramel reminds us of beautiful moments spent with loved ones. This cake is not just a simple dessert; it is a culinary experience that combines a fluffy sponge with a velvety cream, sharing joy and satisfaction.

Ingredients for Caramel Cream:
- 6 large eggs
- 14 tablespoons of sugar
- 1 heaping tablespoon of cornstarch
- 2 packets of vanilla sugar
- 700 ml of milk

Ingredients for Sponge:
- 4 eggs
- 1 cup of sugar (150 ml)
- 1 cup of flour (150 ml)
- 1 tablespoon of oil
- A pinch of salt

Ingredients for Topping:
- 200 ml of liquid cream
- 200 ml of cooking cream
- 2 tablespoons of sugar
- A pinch of saffron (optional, for a golden hue)

Step-by-Step Preparation:

1. Preparing the Caramel Cream:
In a double-bottomed saucepan, add 8 tablespoons of sugar to prepare the caramel. Heat over medium heat, stirring gently, until it transforms into a golden caramel with a rich amber color. It’s important not to leave it on the heat too long to avoid a bitter taste. Once the sugar has caramelized, tilt the saucepan to coat the sides with caramel. This will be the sweet base of the cake.

2. Boiling the Milk:
In a separate saucepan, bring the milk to a boil. It is essential for the milk to be warm to help homogenize the eggs and sugar.

3. Mixing the Ingredients for the Cream:
In a bowl, beat the eggs with the remaining 6 tablespoons of sugar, vanilla sugar, and cornstarch using a whisk. Gradually pour the hot milk into this mixture, continuing to stir. This step is crucial to prevent the eggs from curdling. Once you have a smooth mixture, pour it into the saucepan with the caramel.

4. Baking the Cream:
Place the saucepan in a preheated oven at medium temperature (about 160°C) and let it bake for 30 minutes. This is when the cream will set, becoming a delicious base for the cake sponge.

5. Preparing the Sponge:
After the cream has baked for 30 minutes, it’s time to prepare the sponge. Separate the egg whites from the yolks. Beat the egg whites until they form stiff peaks. Gradually add the sugar in 3 stages, ensuring each portion dissolves completely before adding the next. Then, fold in the yolks, flour, salt, and oil, mixing gently to avoid losing air in the mixture.

6. Adding the Sponge to the Cream:
Carefully pour the sponge mixture over the caramel cream in the saucepan. Smooth it out gently with a spatula to achieve an even surface. Then, return the saucepan to the oven and bake until the sponge is golden and passes the toothpick test (about 20-25 minutes).

7. Cooling the Cake:
Once the sponge is ready, remove the saucepan from the oven and allow the cake to cool completely, preferably for a few hours or even overnight. This step is essential for allowing the flavors to meld.

8. Inverting the Cake:
Ensure that the sponge is not stuck to the sides of the saucepan. Place a plate on top and with a firm motion, invert the cake. The caramel will flow beautifully over the top, creating an appealing look.

9. Preparing the Whipped Cream:
Whip the liquid cream with the sugar and add the cooking cream. If desired, you can add a pinch of saffron for a special look and flavor. Decorate the cake with this delicious mixture, as your creativity inspires you.

10. Chilling and Serving:
After decorating, place the cake in the refrigerator to chill thoroughly before serving. It pairs perfectly with a cup of coffee or tea.

Suggestions and Variations:
- You can add a splash of rum or orange essence to the cream for a distinct flavor.
- The sponge can be replaced with a cocoa version for a chocolate cake.
- Add fresh fruits, such as strawberries or raspberries, to enhance the flavors.

Nutritional Information:
This caramel cream cake recipe contains approximately 300 calories per serving, but it also offers a good source of protein and calcium from the eggs and milk. It is a rich dessert that can be enjoyed in moderation.

Frequently Asked Questions:
1. Can I use almond or soy milk?
Yes, but the taste will be different, and the texture may change slightly.

2. How can I prevent the sponge from being too wet?
Make sure the sponge is completely baked and allow it to cool thoroughly before inverting.

3. Is it possible to make the cake a day in advance?
Absolutely! The cake becomes even more delicious after sitting in the refrigerator, as the flavors have time to meld.

This caramel cream cake is not just a dessert; it is a sweet memory that you can share with family and friends. Each slice brings a smile to faces, and you are the creator of this delicious wonder! Enjoy every moment spent in the kitchen and savor the result of your hard work. Bon appétit!

 Ingredients: Burnt sugar cream 6 large eggs 14 tablespoons of sugar 1 heaping tablespoon of starch 2 packets of vanilla sugar 700 ml of milk Base 4 eggs 1 cup of sugar 1 cup of flour (measured with the same cup, 150 ml capacity) 1 tablespoon of oil a pinch of salt Decoration 200 ml of liquid cream 200 ml of cooking cream 2 tablespoons of sugar a little saffron to give the mixture a slightly yellow hue

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