Caramel Sugar Layer Cake

Caramelized sugar sheet cake

Introduction
Welcome to the delicious world of cakes! Today I'm going to present you with a special recipe, a caramelized sugar sheet cake that will delight the taste buds of your loved ones. This cake has a rich history, being a combination of textures and flavors that complement each other perfectly. By the end of this recipe, you'll acquire new skills in the art of caramelization and in making the sheets tender. So get ready to surprise your family and friends with a sweet masterpiece!

Preparation time: 30 minutes
Baking time: 60 minutes (3 x 20 minutes)
Total time: 90 minutes
Number of servings: 12-15

Ingredients

*For the sheets:*
- 500 g flour
- 2 yolks
- 400 g sugar
- 200 ml milk
- 200 ml oil
- 1 baking powder (optional, do not add for thinner sheets)

*For the cream:*
- 150 g sugar
- 100 g powdered sugar
- 3 yolks
- 4 sachets vanilla sugar
- 250 g margarine
- 200 ml milk
- 150 g flour

*For the icing:*
- 2 egg whites
- 120 g powdered sugar
- Juice from 1/2 lemon
- 2 sachets of ness

Preparation

Step 1: Caramelize the sugar
Start by caramelizing the sugar. Place 200 g of sugar in a non-stick pan with a teaspoon of water. Bring it to medium heat and stir gently. It is essential to be careful not to burn, as the bitter taste of burnt sugar can spoil the whole cake. When the sugar turns golden, carefully add 200 ml of milk. Simmer until the caramelized sugar has completely melted. Then allow the mixture to cool completely.

Step 2: Prepare the sheets
Meanwhile, prepare the sheets. In a large bowl, whisk the egg yolks and 400g of sugar until smooth. Gradually add the oil, stirring constantly, like mayonnaise, until everything is well incorporated. Then add the cooled caramelized sugar and baking powder, stirring again. Finally, stir in the flour. You will have a soft dough, which you will divide into 3 equal parts.

Step 3: Baking the sheets
Prepare the pan by greasing with margarine and laying out a baking sheet. Using a spoon, spread the 3 sheets evenly in the prepared pan. Bake each sheet at 180°C for 15-20 minutes, until golden brown. After baking, allow the sheets to cool completely on a wire rack.

Step 4: Making the cream
For the cream, mix the yolks with the sugar and the 2 sachets of vanilla sugar. Add the flour and mix well. Pour the mixture into a double-walled saucepan (or milk pot) and simmer, stirring constantly, until the cream thickens. Leave to cool completely. Once cooled, blend the cream with the margarine, adding the remaining packets of vanilla sugar and powdered sugar.

Step 5: Assemble the cake
On a plate, place the first sheet, add half of the cream, place the second sheet, then the rest of the cream and finally the last sheet.

Step 6: Prepare the icing
For the icing, beat the egg whites until frothy, add the powdered sugar and lemon juice. Continue mixing until you have a stiff mixture. Spread 3/4 of the frosting on the cake and mix the rest with the ness. Pour the ness mixture over the frosting and, using a fork, lightly marble it.

Step 7: Cooling
Leave the cake in the fridge for a couple of hours (ideally overnight) to harden the icing. Then portion with a sharp knife and enjoy!

Practical tips
- Use room-temperature ingredients to make a smooth mixture.
- Make sure the caramelized sugar doesn't burn as it can spoil the final taste.
- Experiment with flavors by adding a dash of rum or almond essence to the cream.
- For a less sweet version, reduce the sugar by 50g.

Nutritional benefits
This cake provides a good dose of energy thanks to the carbohydrates in the sugar and flour, but it is best not to eat too much. Flour provides fiber and margarine can provide useful fats, but you should eat it in moderation.

Delicious combinations
This cake goes perfectly with a cup of coffee or tea. Serve with a scoop of vanilla ice cream or caramel sauce for a truly decadent dessert.

Frequently Asked Questions
- Can I use butter instead of margarine? Yes, butter will provide a richer flavor, but make sure it's room temperature for easier incorporation.
- How do I store the cake? Store it in an airtight container in the refrigerator where it will keep fresh for 4-5 days.
- Can I freeze the cake? Yes, the cake can be frozen, but it is advisable to portion it beforehand.

I wish you all the best of luck in making this caramelized sugar sheet cake and I hope everyone enjoys it! Enjoy!

 Ingredients: Sheets 500 g flour 2 egg yolks 400 g sugar 200 ml milk 200 ml oil 1 baking powderCream 150 g sugar 100 g powdered sugar 3 egg yolks 4 packets vanilla sugar 250 g Unirea margarine 200 ml milk 150 g flourGlaze 2 egg whites 120 g powdered sugar Juice from 1/2 lemon 2 packets instant coffee

 Tags:  sugar sheets caramel