Apple cake with caramel cream

Apple Cake with Burnt Sugar Cream - A Flavorful Delight

The dessert I propose is a true delight for the senses: an apple cake with burnt sugar cream, a unique recipe that combines the delicacy of caramelized apples, the soft texture of the sponge, and the unmistakable sweetness of burnt sugar cream. This recipe not only blends simple ingredients but also offers a story full of nostalgia and warmth, evoking memories of childhood spent around the table with loved ones. Additionally, this cake is moist and aromatic thanks to the syrup left by the burnt sugar cream, so you won’t need any extra soaking.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 10

Ingredients:

For the sponge:
- 6 eggs
- 6 tablespoons of sugar (approximately 180 g)
- 6 tablespoons of flour
- 100 g of raisins (optional)
- Rum or vanilla essence

For the burnt sugar cream:
- 1 liter of milk
- 6 eggs
- 250 g of sugar (approximately one cup)
- 1 teaspoon of rum essence

For the caramel:
- 150 g of sugar

For the filling:
- 7 large apples
- Raisins (optional)

For greasing the pan:
- Butter or margarine

For decoration:
- 500 ml of whipped cream

Step by step:

1. Preparing the apples:
Start with the apples. Choose beautiful and healthy apples, as they will be the stars of this cake. Peel the apples and, using a corer or a regular knife, remove the core. It is important to keep the apples whole, so be careful not to cut them. Grease a 4-liter enamel pot generously with butter, then place the apples in the pot, filling the bottom. Preheat the oven to 180°C and place the pot with apples in it for about 30 minutes, until they become soft.

2. Preparing the burnt sugar cream:
In a tall bowl, beat the eggs with the sugar until the mixture becomes light in color. Then, add the milk and rum essence, mixing well. This cream will become the delicious base that will hydrate the sponge and provide an unmistakable flavor.

3. Caramelizing the sugar:
In a stainless steel pot, add the sugar for caramelization. Use low heat and stir constantly to avoid burning. When the sugar turns golden, turn off the heat and pour the caramel over the apples, making sure to cover the edges of the pot. If desired, you can add some raisins in the hollow left by the apple cores for extra flavor.

4. Combining the ingredients:
Pour the egg mixture over the apples and caramel. Place the pot in a tray with hot water to bake the burnt sugar cream evenly. This will prevent a hard crust from forming and ensure a fine texture. Bake for about 40 minutes, or until the cream shakes like jelly when you move the pot.

5. Preparing the sponge:
When the burnt sugar cream is ready, let the pot cool slightly. In a tall bowl, beat the egg whites until foamy. Gradually add the sugar, one tablespoon at a time, mixing well after each addition. Then, incorporate the egg yolks, one at a time, continuing to mix. Finally, add the sifted flour gradually, mixing gently from the bottom up to keep air in the batter. If desired, add the raisins to the mixture.

6. Finalizing the cake:
Before adding the sponge batter, grease the edges of the pot again with butter. Pour the batter over the burnt sugar cream and level the surface. Bake the cake in the preheated oven, also in a tray with hot water, for about 40 minutes. Check the cake with a tester; it should come out clean.

7. Cooling and serving:
Let the cake cool in the pot, ideally overnight or at least 4-5 hours. When the cake is completely cool, place a plate over the pot and carefully flip it over. The cake should easily come away from the edges. Place it in the refrigerator to chill well, then decorate with whipped cream.

Useful tips:
- Use apples that hold their shape well during baking, such as Granny Smith or Golden Delicious.
- If you want a sweeter cake, you can add more sugar to the egg mixture or the caramel.
- This apple cake with burnt sugar cream can be served with a scoop of vanilla ice cream or with a caramel sauce for an extra touch of decadence.
- The cake keeps well in the refrigerator and becomes even tastier the next day, when the flavors have time to intensify.

Nutritional benefits:
This apple cake is not only delicious but also full of nutrients. Apples are an excellent source of vitamins (A, C) and fiber, while eggs provide essential proteins. Although it contains sugar, a moderate portion allows for a rare indulgence without compromising health.

Frequently asked questions:
- Can this cake be frozen?
Yes, the cake can be frozen, but it is recommended to thaw it and let it sit at room temperature before consuming.
- Can I replace sugar with a sweetener?
Yes, but make sure to follow the proportions indicated on the sweetener's packaging.

In conclusion, this apple cake with burnt sugar cream is a wonderful choice for any occasion, from holidays to a simple gathering with friends. Do not hesitate to explore this recipe and adapt it to your taste. I wish you happy cooking and bon appétit!

 Ingredients: Base: 6 eggs, 6 tablespoons sugar (180 g), 6 tablespoons flour, 100 g raisins, rum/vanilla essence. Burnt sugar cream: 1 liter milk, 6 eggs, 250 g sugar (1 cup), 1 teaspoon rum essence. Caramel: 150 g sugar. Filling: 7 large apples, raisins. Additionally: 500 ml whipped cream, butter for greasing.

 Tags:  apple pie with burnt sugar cream apple pie caramel cream cake