Caramel custard cake with Florina apples

Burnt Sugar Cream and Florina Apple Cake

Preparation time: 30 minutes
Baking time: 90 minutes
Total time: 2 hours
Number of servings: 10

The world of desserts is filled with recipes that blend tradition with innovation, and the burnt sugar cream and Florina apple cake is a perfect example of this fusion. This cake combines the velvety texture of burnt sugar cream with the fresh and tangy flavor of apples, resulting in a dessert that not only delights the taste buds but also the eyes. It is ideal for special occasions, but also for turning an ordinary day into a memorable one.

Ingredients

For the burnt sugar cream:
- 150 g sugar (for caramel)
- 400 g sugar (for cream)
- 8 eggs
- 1 liter milk
- 2 packets vanilla sugar

For the base:
- 3 eggs
- 3/4 cup flour
- 50 ml water
- 1/2 packet baking powder
- 2-3 tablespoons cocoa
- 2 apples

Preparing the Burnt Sugar Cream

1. Caramelizing the sugar: Start by placing 150 g of sugar in a saucepan over medium heat. Stir constantly to avoid burning the sugar. When the sugar begins to melt and turns a brown color, remove the saucepan from the heat. Gently tilt the saucepan to distribute the caramel on its walls up to halfway. Let it cool until the caramel hardens and slightly cracks.

2. Preparing the cream: In another bowl, beat the eggs with the remaining sugar (400 g), milk, and vanilla sugar. Mix vigorously with a whisk or mixer until the mixture becomes frothy, similar to an omelet preparation.

3. Finalizing the cream: Pour the egg mixture over the cooled caramel in the saucepan. Place the saucepan in a preheated oven at 180°C and bake for 40-45 minutes, until the cream sets slightly on top.

Preparing the Base

1. Mixing the yolks: In a bowl, cream 3 yolks with 1/2 cup of sugar until the mixture becomes light in color and creamy. Gradually add 50 ml of water, continuing to mix as for mayonnaise.

2. Beating the egg whites: In another bowl, beat the egg whites with 1/4 cup of sugar until you achieve a firm and glossy foam. This step is crucial for the airy texture of the base.

3. Mixing the dry ingredients: In a separate bowl, combine 3/4 cup of flour with the baking powder and cocoa. Add half of the flour mixture to the yolk mixture and the other half to the egg white mixture. Use a spatula to gently fold, without deflating the egg whites.

Assembling the Cake

1. Adding the apples: After the burnt sugar cream has baked halfway, slice the apples very thinly. Arrange the apple slices over the burnt sugar cream, covering the entire surface.

2. Adding the base: Carefully pour the base mixture over the arranged apples.

3. Final baking: Continue baking the cake for another 40-45 minutes, until the base becomes firm. You can check if it is done by inserting a toothpick in the center; if it comes out clean, the cake is perfect.

Finishing and Serving

1. Cooling: After baking, let the cake cool completely before turning it out onto a serving plate. This is an important step, as it allows the cream to settle and integrate with the base.

2. Decorating: You can decorate the cake with whipped cream, grated chocolate, or even some apple slices for a more appealing look.

Practical Tips

- Sugar: Use quality sugar for caramelization to achieve an even color. If the caramel burns, it will give a bitter taste to the cake.
- Apples: Choose sweet-tart apples, such as Granny Smith or Golden Delicious, for a pleasant contrast with the sweet cream.
- Cocoa-free version: If you prefer a less chocolatey cake, you can omit the cocoa from the base, and the cake will have a simpler yet equally delicious flavor.

Calories and Nutritional Benefits

The burnt sugar cream and apple cake has approximately 350 calories per serving, depending on the ingredients used. It provides a good source of protein from the eggs and calcium from the milk. The apples add vitamins and fiber, making it a dessert that is not only delicious but also a bit healthier.

Frequently Asked Questions

- Can I use other fruits? Of course! You can experiment with pears, peaches, or even berries, depending on the season.
- How can I store the cake? The cake stores well in the refrigerator, in an airtight container, for 3-4 days.
- Can I freeze the cake? It is recommended not to freeze the cake, as the texture of the cream may change.

Delicious Pairings

This cake pairs perfectly with a fruit tea or a sweet wine. You can enjoy a slice of cake alongside a cup of coffee, and the contrast between the sweetness of the cake and the bitterness of the coffee will create an unforgettable tasting experience.

The burnt sugar cream and Florina apple cake is more than just a dessert; it is a story of flavor that blends tradition and innovation, and each slice will take you on a unique culinary journey. So, don’t hesitate, put on your apron and let yourself be carried away by the magic of cooking!

 Ingredients: Cream: 400 g sugar, 8 eggs, 1 liter milk, 2 packets vanilla sugar. Sponge: 3 eggs, 3/4 cup flour, 50 ml water, 1/2 baking powder, 2-3 tablespoons cocoa, 2 apples.