Caramel Cake

Caramel cake is a true delicacy, a perfect combination of a fluffy and elastic base, delicious caramel, and a smooth cream cheese frosting. This recipe was born out of the desire to create a dessert that impresses but is also balanced in sweetness. So, get ready to enjoy a simple yet sophisticated dessert that will surely become the star of any meal!

Preparation time: 45 minutes
Baking time: 30 minutes
Total: 1 hour and 15 minutes
Number of servings: 12

Ingredients

Base
- 5 eggs (about 300 g)
- 150 g sugar
- 150 g flour or 120 g caramel pudding and 50 g flour
- 1 vial of rum essence

Simple Caramel
- 400 g sugar
- 1 tablespoon honey
- 450 g liquid cream
- 50 g butter

Caramel with nuts, walnuts, and almonds
- 200 g sugar
- 3 eggs
- 180 g butter
- 300 g sugar
- 100 g chopped peanuts
- 100 g chopped walnuts
- 100 g almonds crushed in a food processor

Cream Cheese
- 250 g cream cheese
- 250 g condensed milk
- 250 g liquid cream
- 12 g gelatin (soaked in 50 g water)
- 1 vial of vanilla essence

Instructions

1. Preparing the base
The first step is to prepare the fluffy base. Start by weighing the eggs, as their weight can vary. Beat the egg whites with a pinch of salt until foamy. Then, add the yolks, rum essence, and sugar. Continue mixing until the mixture becomes creamy and light in color.

To achieve a fine texture, combine the flour with the caramel pudding (if you choose to use it) and fold them into the egg mixture using a wooden spatula, from top to bottom, to avoid losing air from the batter. Divide the batter into two and pour it into a large 40x28 cm baking tray lined with parchment paper. Bake each sheet for about 15 minutes at 180°C, or until golden and passes the toothpick test.

2. Preparing the simple caramel
In an old pot (or saucepan), caramelize 400 g of sugar until it turns golden. Be careful, as the sugar can burn quickly! Once it reaches the desired color, remove it from the heat and add the liquid cream and butter. Mix the composition well, then put it back on the heat to boil for 7-8 minutes. Add the honey and continue boiling, stirring constantly, for about 17 minutes.

To check the consistency of the caramel, do the drop test: drop a drop into a bowl of cold water. If the drop does not spread immediately, the caramel is ready. Once ready, let it cool in a bowl of cold water.

3. Preparing the caramel with nuts, walnuts, and almonds
While the simple caramel cools, coarsely crush 100 g of peanuts and 100 g of walnuts. Grind another 50 g of peanuts and 50 g of walnuts in the food processor. In a saucepan, add 200 g of sugar, the eggs, and the butter, stirring over low heat until the mixture thickens.

Burn 300 g of sugar until it becomes fluid, then slowly pour it over the egg cream on the heat, stirring constantly. Finally, add the peanuts, walnuts, and almonds, mixing well.

4. Preparing the cream cheese
Meanwhile, soak the gelatin in cold water. Beat the cream cheese until creamy, and in another bowl, whip the cream until foamy. Melt the gelatin in the microwave and mix it with the condensed milk, then with the cream cheese. Add the whipped cream and vanilla essence, mixing gently.

5. Assembling the cake
In a baking pan lined with parchment paper and a removable bottom, place the first layer of sponge cake. Spread 2/3 of the cream cheese over the base and refrigerate to set. After that, pour the simple caramel, followed by the caramel with nuts, walnuts, and almonds. Cover with the remaining cream cheese and refrigerate again for a few hours.

Serving and variations
You can decorate the cake with grated chocolate, nuts, or whole peanuts, depending on your preferences. Serving is ideal alongside a cup of coffee or a flavored tea, which will complement the rich taste of the caramel.

Useful tips
- If you don’t like soaked layers, cover them with a damp towel after baking to retain moisture.
- The caramel can also be made with other nuts or seeds, depending on your preferences. You can also try pecans or pistachios for a different flavor.
- If you want a lighter dessert, you can reduce the amount of sugar in the recipe or use a natural sweetener.

Nutritional benefits
This cake contains ingredients rich in proteins (due to the eggs and cream cheese) and healthy fats (from nuts and peanuts). It also has a significant content of calcium and B vitamins.

Frequently asked questions
1. Can I use another type of nuts?
Yes, you can experiment with different types of nuts, such as cashews or pistachios, to give a personalized touch to your cake.

2. How can I store the cake?
Keep the cake in the refrigerator, covered, to maintain its freshness. Consume it within 3-4 days for best results.

3. Can the cake be frozen?
Yes, you can freeze the cake, but it is recommended to cut it into portions before freezing to facilitate thawing.

The caramel cake is more than just a dessert; it is an experience to share with loved ones, bringing joy and unforgettable moments with every bite. I encourage you to try this recipe and let your creativity shine in the kitchen!

 Ingredients: BLAT5 eggs 150 g sugar 150 g flour or 120 g caramel pudding and 50 g flour 1 vial of rum essence SIMPLE CARAMEL 400 g sugar 1 tablespoon honey 450 g liquid cream 50 g butter CARAMEL WITH HAZELNUTS, WALNUTS, AND ALMONDS 200 g sugar 3 eggs 180 g butter 300 g sugar 100 g chopped hazelnuts 100 g chopped walnuts 100 g ground almonds in a food processor CHEESE CREAM 250 g cream cheese 250 g condensed milk 250 g liquid cream 12 g gelatin soaked in 50 g water 1 vial of vanilla essence