Cake with layers and caramel cream

Caramel Cream Layer Cake – a delicacy that combines fine textures and sweet flavors, perfect for special moments or simply to bring a smile to the faces of your loved ones. This recipe, deeply rooted in the tradition of homemade cakes, will take you on a delicious journey filled with aromas and satisfaction. Whether you are an experienced cook or a novice in the kitchen, this cake will surely delight you.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

Ingredients:

For the layers:
- 16 tablespoons of milk
- 10 tablespoons of oil
- 200 g sugar
- 2 large eggs
- 1 teaspoon of ammonium carbonate (baking soda)
- Flour, as needed (approximately 400-500 g)

For the caramel cream:
- 300 g sugar
- 1 liter of milk
- 7 tablespoons of flour
- 200 g margarine

For the glaze:
- 50 g cooking chocolate
- 2 tablespoons of oil

Step 1: Preparing the layers

Start by preparing the layers for the cake. In a large bowl, combine 16 tablespoons of milk, 10 tablespoons of oil, and 200 g of sugar. Add the two whole eggs and the ammonium carbonate (you can use vinegar or lemon juice to activate it). Mix well until you achieve a smooth batter.

Now, gradually add the flour, mixing continuously until the dough becomes elastic and no longer sticks to your hands. This is the moment to be patient, as the right consistency of the dough will ensure thin and tender layers.

Divide the dough into 4-5 equal pieces and shape them into balls. Let them rest for about 15 minutes, covered with a clean towel. This will help the dough become more pliable, making it easier to roll out the layers.

Step 2: Baking the layers

Preheat the oven to 180°C (350°F). On a floured surface, roll out each ball of dough into a thin layer. Use a rolling pin, being careful not to stretch it too much, as the layers will shrink slightly during baking.

Place the layers on baking trays lined with parchment paper and bake for 7-10 minutes, until they turn golden. Make sure to keep an eye on them, as they can bake quickly. Once ready, remove them from the oven and let them cool completely.

Step 3: Preparing the caramel cream

To make the cream, start by caramelizing 300 g of sugar in a saucepan over medium heat, stirring constantly. Once the sugar turns golden (be careful not to burn it), carefully add 1 liter of milk. Stir until the sugar completely dissolves.

In a separate bowl, dissolve 7 tablespoons of flour in 200 ml of cold milk. Add this mixture to the saucepan with milk and sugar, stirring continuously to prevent lumps from forming. Simmer on low heat until the cream thickens, then remove from heat and let it cool.

Once the cream has cooled, add 200 g of margarine and mix well until fully incorporated.

Step 4: Assembling the cake

Now that the layers and cream are ready, it’s time to assemble the cake. On the first layer, spread a generous portion of the caramel cream evenly, then place the second layer on top. Continue this process until all layers are used, making sure to reserve cream for the top layer.

To give the cake a nice appearance, you can use a spatula to smooth the cream on the top surface. Cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight, to allow the flavors to meld.

Step 5: Preparing the glaze

To finish the cake, prepare the chocolate glaze. In a bowl, melt 50 g of cooking chocolate in a double boiler, adding 2 tablespoons of oil for a smooth and shiny consistency. Mix well until the chocolate is completely melted and homogeneous.

Once the cake has cooled and set in the refrigerator, pour the chocolate glaze evenly on top, allowing it to drip slightly over the edges. Let the cake sit for a few minutes for the glaze to set.

Serving and suggestions

Once the glaze has set, you can cut the cake into servings and serve it with a vanilla sauce or a scoop of ice cream for a perfect combination of textures and flavors. This cake is ideal to be enjoyed alongside a cup of coffee or aromatic tea.

Calories and nutritional benefits

This caramel cream layer cake contains approximately 250 calories per serving, with a high content of carbohydrates from sugar and flour. While it may not be a very diet-friendly dessert, it is an excellent choice for special occasions. Additionally, milk and margarine provide a source of protein and healthy fats.

Frequently asked questions

1. Can I replace margarine with butter?
Yes, you can use butter instead of margarine for a richer flavor.

2. How can I enhance the flavor of the cream?
You can add vanilla extract or grated lemon zest to the caramel cream for an extra flavor boost.

3. How do I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap.

Possible variations

To add a personal touch to this cake, you can try adding ground nuts or almonds to the caramel cream for extra texture. You can also use white chocolate for the glaze, providing a pleasant contrast to the cream.

I hope this caramel cream layer cake recipe becomes a favorite in your kitchen! Treat your family and friends to a slice of this delight and enjoy every moment spent together. Cooking is an art, and you are the artist!

 Ingredients: ***for the sheets: 16 tablespoons of milk, 10 tablespoons of oil, 200 g sugar, 2 whole eggs, 1 teaspoon of ammonia (baking soda), flour as needed.***for the cream: 300 g sugar, 1 liter of milk, 7 tablespoons of flour, 200 g margarine***for the glaze: 50 g cooking chocolate, 2 tablespoons of oil