Caramel cake
Caramel cake is one of those desserts that invites you to sit at the table and enjoy every bite. With a fluffy base, a delicate caramel cream, and a shiny glaze, this dessert not only looks spectacular but is also a true delight for the taste buds. Let's embark on the adventure of preparing this cake together, step by step!
Preparation time: 45 minutes
Baking time: 40 minutes
Total time: 1 hour and 25 minutes
Number of servings: 12
Ingredients
For the base:
- 8 eggs
- 250 g flour
- 150 g sugar
- 1 packet vanilla sugar
- 1 pinch of baking powder
- 1 pinch of salt
For the cream:
- 10 tablespoons sugar
- 200 ml milk
- 300 ml whipped cream
- 3 eggs
- 1 tablespoon cornstarch
- 10 g gelatin (soaked in cold water)
- 200 g apricot jam (or other preferred jam)
For the glaze:
- 6 tablespoons sugar
- 6 tablespoons liquid cream
- 100 g butter
Decoration:
- 100 g hazelnuts
- Caramelized sugar (for decoration)
Preparation
1. Preparing the base
We start with the simple, yet essential, base of the cake. In a large bowl, mix the egg yolks well with the sugar and vanilla sugar. Important! Use fresh eggs for better taste. Add a pinch of salt, flour, and baking powder, mixing gently to avoid lumps.
In another bowl, beat the egg whites until frothy. This is a key step that will make the base fluffy. Once the egg whites are well beaten, carefully fold them into the yolk mixture using a spatula to maintain the air in the egg whites.
Pour the mixture into a greased and floured baking pan to prevent sticking. Place the pan in a preheated oven at 180°C for 35-40 minutes, or until the base passes the toothpick test. Allow it to cool completely before cutting it into three horizontal slices.
2. Preparing the caramel cream
Now let’s focus on the divine cream. In a small saucepan, caramelize the 10 tablespoons of sugar over low heat. Here, patience is essential! Stir constantly to avoid burning. When the sugar has completely melted and has taken on a golden color, turn off the heat and add the milk, stirring continuously to avoid lumps.
Separately, beat the egg yolks with the cornstarch, then pour the caramel milk mixture over them. Place everything over low heat and let it boil until the cream thickens. Don’t forget to stir constantly! When the cream is ready, remove from heat and add the soaked gelatin, mixing well until completely dissolved.
Allow the cream to cool completely before folding in the beaten egg whites and 150 ml of the whipped cream. This will add a light and airy texture to our cream.
3. Assembling the cake
Cut the base into three horizontal slices. The first slice is spread with apricot jam, add a layer of whipped cream (150 ml), and then place the second base. At this level, pour the caramel cream and cover with the last slice of base. It’s important to place the layers carefully to avoid damaging them.
4. Preparing the glaze
For the glaze, caramelize the 6 tablespoons of sugar in a saucepan, then add the liquid cream and butter. Mix well until the entire mixture is homogeneous and the sugar is completely melted. Allow the glaze to cool slightly, then pour it over the cake.
5. Decorating
To add a touch of refinement, decorate the cake with caramelized sugar and hazelnuts. These not only add a beautiful appearance but also a crunchy taste that perfectly complements the dessert.
6. Cooling
Let the cake cool until serving. It’s preferable to let it sit in the refrigerator for a few hours to allow the flavors to develop and the cream to set.
Practical tips
- If you want to add a touch of originality, try replacing the apricot jam with raspberry or blackberry jam. These will provide a pleasant acidity that balances the sweetness of the cake.
- Make sure all ingredients are at room temperature before starting the preparation. This helps achieve a uniform texture.
- You can add a tablespoon of rum essence to the caramel cream for a more complex flavor.
Calories and nutritional benefits
This caramel cake contains approximately 350-400 calories per serving, depending on the portion size and ingredients used. Although it is a rich dessert, ingredients like eggs and whipped cream provide protein and healthy fats. The gelatin added to the cream is a source of collagen, beneficial for skin health.
Frequently asked questions
1. Can I use another type of sugar?
Yes, you can use brown sugar for a more intense flavor and a darker color of the caramel.
2. How can I store the cake?
Keep the cake covered in the refrigerator, where it will stay fresh for a few days.
3. Can I freeze the cake?
Yes, the cake can be frozen, but it is recommended to do so without the glaze. The glaze may become grainy after thawing.
Serving
This caramel cake pairs perfectly with a cup of coffee or a fragrant tea. Additionally, a scoop of vanilla ice cream alongside a slice of cake will turn the dessert into an unforgettable experience!
Thus, the caramel cake is not just a simple dessert; it is a culinary experience that combines textures, flavors, and colors in a magnificent way. Preparing it will bring you not only satisfaction but also joyful moments with loved ones. Enjoy!
Ingredients: BASE: 8 eggs, 250g flour, 150g sugar, 1 packet of vanilla sugar, 1 teaspoon baking powder, 1 pinch of salt. CREAM: 10 tablespoons of sugar, 200 ml milk, 300 ml whipped cream, 3 eggs, 1 tablespoon cornstarch, 10g gelatin, 200g apricot jam. GLAZE: 6 tablespoons sugar, 6 tablespoons liquid cream, 100g butter. DECORATION: 100g hazelnuts, caramelized sugar.
