Caramel cake

I made this caramel cake for the first time after finding the recipe from Edith. I found it interesting and, being a caramel fan, I wanted to see how it turns out. The decoration part didn't turn out perfect at first, but the taste compensated for everything. Since then, I've made it a few times and already know what to pay attention to, especially caramelization and the amount of syrup.

Quick Info

Total time: about 2 hours, plus overnight cooling
Preparation time: 40-50 minutes
Baking time: 30-35 minutes
Servings: 10-12 slices (medium cake)
Difficulty: medium
Recipe type: homemade cake with caramel cream

Ingredients

Base
5 eggs
200 g powdered sugar
4 tablespoons cold water
100 g flour
2 packets caramel pudding (standard, 40 g/packet)
1 packet baking powder

Cream
10 tablespoons sugar (for caramelization)
200 ml milk
250 ml liquid cream (for whipping)
3 eggs
1 tablespoon cornstarch (or flour if you don't have cornstarch)
10 g gelatin (sheets or granules)

Glaze
6 tablespoons brown sugar
6 tablespoons liquid cream
100 g butter

Syrup
1 tablespoon sugar
100 ml water

Preparation Method

1. Preparing the base
Separate the eggs. Whip the egg whites until stiff with the powdered sugar and the 4 tablespoons of cold water, until you get a firm meringue. Add the yolks one by one, gently mixing with a spatula, not with a mixer. Incorporate the flour mixed with the baking powder and the contents of the pudding packets. Mix until homogeneous, but do not overbeat.

Pour the batter into a greased and floured pan, or lined with baking paper. Bake in a preheated oven at medium heat (about 180°C) for 30-35 minutes. The base should be lightly browned and pass the toothpick test.

Let the base cool completely, then cut it into 3 equal layers. The easiest way is to use a long, thin knife.

2. Preparing the caramel cream
Put the 10 tablespoons of sugar in a thick-bottomed pot and caramelize them over low heat, without burning them. When the sugar is golden, carefully pour the 200 ml of hot milk over it (it will bubble and foam), stirring quickly until the caramel is completely dissolved. Remove from heat.

Separately, mix the yolks from the 3 eggs with the cornstarch (or flour if you don't have cornstarch) until it becomes a smooth paste. Pour the hot caramel syrup while continuously mixing.

Put the mixture on low heat and cook, stirring constantly, until it thickens like a pudding cream. Remove from heat. Dissolve the gelatin in a little cold water according to the instructions on the packet and pour it into the hot cream, mixing well to avoid granules.

Let the caramel cream cool to room temperature, but not in the fridge.

Separately, whip the liquid cream until it thickens, but not too stiff. Whip the remaining egg whites until foamy.

Gradually incorporate the cooled caramel cream into the whipped cream, mixing with the mixer on low speed. Finally, add the whipped egg whites and mix gently with a spatula.

3. Preparing the syrup
Caramelize 1 tablespoon of sugar in a small pot, then carefully pour 100 ml of water over it. Let it boil for a few minutes until the caramel is completely dissolved. Remove from heat and let it cool.

If you want the layers to be better soaked, double the amount of syrup. I usually make a double batch.

4. Assembly
Place the first layer of the base on a platter. Soak it with some of the syrup. Spread half of the caramel cream. Place the second layer of the base, soak it, and spread the remaining cream. Cover with the last layer of the base and drizzle with the remaining syrup.

Let the cake chill for at least 1-2 hours before pouring the glaze.

5. Caramel glaze
Caramelize the 6 tablespoons of brown sugar in a small pot over low heat. When the sugar turns golden, pour the liquid cream and butter (lightly warmed beforehand) over it. Stir vigorously until the caramel melts and becomes a homogeneous glaze.

For quick cooling, place the pot with the glaze in a bowl of cold water and stir until it starts to thicken, but not until it's rock solid.

Pour the glaze over the cake, level it, and refrigerate overnight.

Why I make the recipe often

This cake isn't the kind you'd make every week, but if you need a special caramel dessert, it's one of the safest options. The base remains fluffy, the cream is smooth, and it's not overly sweet. I like that I can easily adjust how syrupy it is, and it keeps well in the fridge for a few days.

Tips and variations

Tips
- If you want a lighter base, don't overmix after adding the flour.
- The base is easier to cut if you let it cool completely.
- When caramelizing, don't leave the pot; it burns very quickly.
- For the glaze, if it doesn't set at first, you can mix it more over low heat.

Substitutions
- The liquid cream can be any whipping variant, not necessarily dairy.
- The caramel pudding packets can be replaced with vanilla ones, but the final color and flavor will be slightly different.
- The cornstarch can be replaced with white flour if you don't have cornstarch on hand.

Variations
- If you don't want caramel glaze, you can just put a little whipped cream or leave the cake plain.
- The base also works with chopped nuts if you like denser cakes.
- The cream can also be used as a filling for pastries or rolls.

Serving ideas
- Take the cake out of the fridge 10-15 minutes before slicing to cut through the glaze more easily.
- It goes well with bitter coffee or simple milk coffee.

Frequently asked questions

1. Can I use gelatin sheets instead of powdered gelatin?
Yes, use the equivalent of 10 g of gelatin sheets, hydrated and dissolved according to the instructions on the package.

2. Can I make it a day in advance?
Yes, it is actually recommended to let it sit overnight in the fridge to set the glaze and stabilize the cream.

3. My base didn't rise. What did I do wrong?
Most likely either the meringue wasn't stiff enough, or it was overmixed after adding the flour and pudding, or the oven wasn't heated well enough at the start.

4. Can this cake be frozen?
I don't recommend it; the cream with gelatin and whipped cream doesn't behave well in freezing/thawing, the texture can become watery.

5. Can I skip the glaze?
Yes, the cake is good even without the caramel glaze, but it will be less intense in flavor.

Nutritional values (estimated)

Per serving (from 12): approximately 350 kcal
Carbohydrates: 40-45 g
Proteins: 5-6 g
Fats: 16-18 g

These are estimates, depending on the type of cream and how much syrup you use. It is a substantial cake, based on eggs, cream, and caramelized sugar.

Storage and reheating

The cake keeps well in the fridge, in a box or covered, for 3-4 days. It doesn't make sense to reheat it, it is served cold. I don't recommend freezing, the cream can separate. If you slice it, cover the slices to prevent them from drying out on the surface.

The recipe is exactly as I tried it and I keep coming back to it when I want a homemade caramel cake, without complicated steps or hard-to-find ingredients.

 Ingredients: Base: 5 eggs, 200g powdered sugar, 4 tablespoons cold water, 100g flour, 2 packets caramel pudding powder, 1 packet baking powder. Cream: 10 tablespoons sugar, 200 ml milk, 250 ml whipped cream, 3 eggs, 1 tablespoon cornstarch or flour, 10 g gelatin. Glaze: 6 tablespoons brown sugar, 6 tablespoons liquid cream, 100 g butter. Syrup: 1 tablespoon sugar, 100 ml water.

 Tags:  caramel cake cake