Caramel cream cake

Caramel Cream Cake – an irresistible combination of a smooth cream and a fluffy base, bringing a touch of nostalgia in every bite. This simple yet flavorful cake is perfect for any occasion, from a gathering with friends to a festive family meal. Get ready to indulge in a dessert that will surely become your favorite!

Preparation time
- Preparation time: 20 minutes
- Baking time: 55-60 minutes
- Total time: 1 hour and 20 minutes
- Number of servings: 8-10

Ingredients

For the caramel cream:
- 5 eggs
- 10 tablespoons of sugar (for the cream)
- 600 ml of milk
- 2 packets of vanilla sugar
- 1 teaspoon of grated lemon zest
- A pinch of salt

For the base:
- 3 eggs
- 3 tablespoons of sugar (for the base)
- 2 tablespoons of flour
- 1 tablespoon of cocoa
- 1/4 teaspoon of baking powder
- A pinch of salt

Step by step to a perfect result

Step 1: Preparing the mold and caramelizing the sugar
Start by caramelizing the sugar for the caramel cream. In a small saucepan, add 3 tablespoons of sugar and place over medium heat. Stir gently until the sugar begins to melt and takes on a golden color. Be careful not to burn it, as burnt sugar can give your dish a bitter taste. Once the sugar is caramelized, immediately pour it into a bundt pan, gently rotating the pan to evenly coat the bottom.

Step 2: Preparing the caramel cream
In a bowl, beat the 5 eggs with 10 tablespoons of sugar, a pinch of salt, and the vanilla sugar. Add the warm milk, continuously stirring to obtain a homogeneous mixture. Add the grated lemon zest, which will add a fresh aroma and a hint of citrus to the dish. Carefully pour this mixture over the caramelized sugar in the bundt pan.

Step 3: Baking in a water bath
Preheat the oven to 180°C (medium heat). Place the pan with the caramel cream in a deep tray and add hot water to the tray, so that the water reaches halfway up the pan. This water bath baking method will help the cream cook evenly and remain soft and creamy. Bake for about 20 minutes or until the cream begins to set.

Step 4: Preparing the base
While the cream is in the oven, you can prepare the base. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar, continuing to mix until you obtain a glossy meringue. Add one yolk at a time, mixing well after each addition. Sifted flour, cocoa, and baking powder are gently folded in with a spatula, being careful not to deflate the egg whites.

Step 5: Completing the baking
When the cream has begun to set, remove the pan from the oven and carefully pour the base mixture over the caramel cream. Level the surface with a spatula and return to the oven for 25-30 minutes, until the base is lightly browned. I recommend checking with a toothpick to ensure the base is baked.

Step 6: Cooling and serving
After the base is baked, let the cake cool completely in the pan. Then, with a knife, gently loosen the edges of the cake from the pan. Place a plate on top of the pan and carefully invert the cake. The caramel cream should beautifully settle on top of the base.

My personal tip
For an even more special touch, you can add a few drops of almond extract to the caramel cream or use coconut sugar for caramelizing. This will give a distinct flavor and depth to the taste.

Nutritional benefits
The caramel cream cake is not only delicious but also nutritious due to the eggs and milk that contribute to protein, calcium, and vitamin intake. However, moderate consumption is recommended, considering the sugar content.

Frequently asked questions
1. Can I use plant-based milk? Yes, you can use almond or coconut milk for a vegan option, but the texture may vary.
2. How can I make the cake less sweet? Reduce the amount of sugar in the caramel cream and use unsweetened cocoa in the base.
3. Can it be prepared in advance? Absolutely! The cake keeps well in the fridge for a few days.

Serving suggestions
Serve the cake with a berry sauce or a scoop of vanilla ice cream to create a contrast of textures and add a fresh taste. A cup of coffee or a fragrant tea perfectly complements the culinary experience.

Possible variations
- Orange cake: Replace the lemon zest with grated orange zest for a different citrus flavor.
- Chocolate cake: Add melted chocolate to the caramel cream for a decadent version.

This is the caramel cream cake, a simple yet refined recipe that will surely win everyone's hearts. I encourage you to try it and enjoy every moment spent in the kitchen! Enjoy your meal!

 Ingredients: Burnt sugar cream: 5 eggs, 10 tablespoons of sugar, 600 ml of milk, 2 packets of vanilla sugar, a teaspoon of lemon zest, a pinch of salt. Base: 3 eggs, 3 tablespoons of sugar, 2 tablespoons of flour, 1 tablespoon of cocoa, 1/4 teaspoon of baking powder, a pinch of salt.