Caramel Cream Cake

Cake with layers and caramel cream: a holiday delight

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

This cake with layers and caramel cream is a dessert that combines the crunchy texture of the layers with the creaminess and unmistakable sweetness of the caramel cream. Perfect for holidays or a special occasion, this recipe is an excellent choice for all cooking enthusiasts who want to impress. Whether you prepare it for Christmas or for a gathering with friends, this cake will surely be the star of the table.

Ingredients:

For the layers:
- 250 g of butter
- 250 g of sugar
- 4 eggs
- 500 g of flour
- 1 packet of baking powder
- 1 vanilla essence

For the caramel cream:
- 300 g of sugar
- 100 ml of water
- 500 ml of milk
- 4 egg yolks
- 50 g of cornstarch
- 1 vanilla essence

Preparation:

1. Start by preparing the layers. In a large bowl, mix the soft butter with the sugar until you get a fluffy composition. This step is essential to obtain tender layers. It is recommended to use quality butter for a more intense flavor.

2. Add the eggs, one at a time, mixing well after each. Then, incorporate the vanilla essence. This will add a pleasant aroma to the preparation.

3. In another bowl, mix the flour with the baking powder. Then, gradually add this mixture to the butter composition, mixing with a spatula until you obtain a homogeneous dough. If the dough is too sticky, you can add a little more flour.

4. Preheat the oven to 180°C. Divide the dough into two equal parts and roll out each part on a baking tray lined with parchment paper. Bake the layers for about 15-20 minutes, or until they turn golden. Let them cool completely.

5. Meanwhile, you can prepare the caramel cream. In a saucepan, combine the sugar with the water and let it boil over medium heat, stirring constantly, until the sugar caramelizes. Be careful not to burn it, as the caramel can become bitter.

6. Once the sugar has caramelized, carefully add the milk, stirring continuously to avoid forming crystals. In a separate bowl, beat the egg yolks with the cornstarch and gradually add the warm milk mixture. Put everything back on the heat and stir until the cream thickens. Add the vanilla essence for an extra flavor.

7. Once the layers and cream have cooled, you can start assembling the cake. Place one layer on a platter, spread the caramel cream evenly, then cover with the second layer. It is important to let the cake rest in the refrigerator for a few hours, ideally overnight, so that the layers absorb moisture from the cream and become more tender.

Serving suggestions:
To add a touch of elegance, you can sprinkle a little cocoa or powdered sugar on top of the cake. Also, a slice of orange or a few fresh berries alongside the cake can provide a delicious contrast of flavors.

Possible variations:
For those who want to experiment, you can add ground nuts or almonds to the layer composition or replace the caramel cream with chocolate cream for a more decadent version. You can also try adding a little coffee liqueur to the caramel cream for a special note.

This recipe for cake with layers and caramel cream is not only simple but also very satisfying. With a little effort and a lot of passion, you will create a dessert that will surely win the hearts of everyone who tastes it. Prepare it with love and enjoy special moments with your loved ones!

In a bowl, I put the 2 eggs with the sugar and mixed them well. After mixing the eggs with the sugar, I added the 9 tablespoons of milk. Then I added one tablespoon of oil at a time, mixing well after each addition. I added the baking powder and the baking soda extinguished with vinegar, then I started to add the flour, first continuing to mix with a whisk, then I began to knead until the dough no longer stuck to my hands. I divided the dough into 6 equal parts, from which I rolled out six sheets that I baked on the back of the tray at 175°C. 2. Caramel Cream I put the sugar with 4 tablespoons of water in a pan over heat and waited for it to turn into caramel. In a bowl, I put the 3 eggs and 4 tablespoons of flour and mixed them without making lumps, then I added the milk and poured it over the caramel that was still on low heat. I left it on the heat until the caramel melted and the cream became thick like pudding. Then I let it cool but not completely, then I added 200 grams of margarine in cubes, little by little. I let the cream cool completely, then on a platter, I started to layer sheets, cream, sheets... until they formed a stack. I made a glaze from 50 grams of margarine, 100 grams of granulated sugar, 7-8 tablespoons of water, and 100 grams of sweetened cocoa. I put it on top and then sprinkled coconut. The cake is extraordinarily delicate and I assure you that it melts in your mouth! Enjoy your meal! Recipe The cake with sheets and caramel cream was proposed by atia on the recipe forum.

 Ingredients: For the sheets (6 sheets): 2 eggs, 12 tablespoons of sugar, 9 tablespoons of milk, 12 tablespoons of oil, 2 teaspoons of ammonia extinguished with vinegar (I used one teaspoon of baking powder and one of baking soda because I didn't have ammonia and they turned out the same), flour as needed, approximately 750-800g. For the caramel cream: 3 eggs, 4 tablespoons of flour, 350g of sugar for caramelizing, 1 liter of milk, 200g of vegetable margarine.

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