Caramel cream cake

Burnt Sugar Cream Cake: A Classic Delight

Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10

Welcome to the world of sweet delicacies, where every ingredient tells a story. Today, I will share with you the recipe for a burnt sugar cream cake, a dessert that combines the fine texture of the cream with a light and fluffy sponge. This recipe is not only a treat for the taste buds but also a true visual feast. Let's get started!

Ingredients

*For the burnt sugar cream:*
- 7 eggs
- 7 tablespoons of sugar + 7 tablespoons for caramelizing + ½ teaspoon of water
- 800 ml of milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of rum extract

*For the sponge:*
- 5 eggs
- 5 tablespoons of sugar
- 6 tablespoons of flour
- 1 pinch of baking powder
- 1 teaspoon of vanilla extract
- 1 pinch of salt

Preparing the Burnt Sugar Cream

1. Caramelizing the Sugar: In a 26 cm diameter pot, add the 7 tablespoons of sugar and half a teaspoon of water. Place the pot over medium heat and gently stir until the sugar melts and turns golden. It is essential to be careful at this stage, as caramelized sugar can become bitter if left on the heat too long. Once the caramel is ready, tilt the pot so that the sugar evenly coats the sides.

2. Preparing the Cream: In a large bowl, beat the eggs together with a pinch of salt, then add the warm milk in which you have dissolved the sugar. Mix well until the composition is homogeneous. Add the vanilla and rum extracts, continuing to mix. Carefully pour the cream over the caramelized sugar in the pot.

Preparing the Sponge

3. Beating the Eggs: In another bowl, beat the 5 eggs with the 5 tablespoons of sugar using a mixer. Beat until the mixture becomes slightly frothy and lightens in color. This step will ensure a fluffy sponge.

4. Adding the Dry Ingredients: Add the vanilla extract, flour mixed with baking powder, and a pinch of salt. Use a spatula to incorporate the ingredients, mixing from bottom to top to avoid losing air in the mixture.

5. Combining the Cream with the Sponge: Gently pour the sponge mixture over the cream in the pot, ensuring not to disturb the layer of burnt sugar cream.

Baking the Cake

6. Baking: Preheat the oven to 180°C. Place the pot in the oven and bake for 20-25 minutes. It is recommended to check with a toothpick if the sponge is baked; if it comes out clean, the sponge is ready.

7. Cooling: Once the cake is baked, remove the pot from the oven and let it cool completely. Here, I have a small personal suggestion: it is best to let it chill overnight. The next day, when you flip it onto a plate, it will be much easier and will have a flawless appearance.

Serving the Cake

8. Flipping: With a firm motion, flip the cake onto a plate. At this stage, the caramel will beautifully flow over the fluffy sponge, creating a spectacular presentation.

9. Decoration: This cake can be served plain, but if you want to add a touch of elegance, you can garnish it with whipped cream. It offers a pleasant contrast with the burnt sugar cream and is perfect for special occasions.

Nutritional Benefits

This burnt sugar cream cake is not only delicious but also a source of nutrients. Eggs are an excellent source of quality protein, and milk provides calcium and vitamins. However, given the sugar content, it is best to enjoy this dessert in moderation, considering that a serving contains approximately 250-300 calories.

Variations and Practical Tips

- Variations: You can experiment with different flavors by adding a tablespoon of cocoa to the sponge mixture to create a chocolate cake. Additionally, adding fresh or candied fruits to the burnt sugar cream can provide a surprising taste and texture.
- Frequently Asked Questions:
- Can I use plant-based milk? Yes, you can replace the milk with almond or soy milk, but make sure to check the taste, as plant-based milk can influence the final flavor.
- How do I store the cake? This cake stores well in the refrigerator, covered, for a few days. The taste actually gets better after it has cooled for a while.

I hope this burnt sugar cream cake recipe quickly becomes your favorite, just as it has for me! Cooking is an art form, and every dessert you create is an opportunity to bring joy into the lives of your loved ones. So put on your apron and enjoy every step of this delicious process! Enjoy your meal!

 Ingredients: Burnt sugar cream: 7 eggs 7 tablespoons sugar + (7 tablespoons for caramelizing and half a teaspoon of water) 800 ml milk 1 teaspoon vanilla essence 1 teaspoon rum essence Base: 5 eggs 5 tablespoons sugar 6 tablespoons flour 1 pinch of baking powder 1 teaspoon vanilla essence 1 pinch of salt

 Tags:  caramel cream cake