Cake with whipped cream and caramel
Cream and Caramel Cake - An Irresistible Delight for Any Occasion
Welcome to the world of sweets! Today, I will share with you a recipe that has fascinated me from the very first sight and will surely become a favorite in your kitchen - the Cream and Caramel Cake. This elegant recipe combines a fluffy sponge, airy cream, and a sweet caramel sauce, resulting in a cake that not only looks wonderful but also tastes exceptional. The perfection of this cake makes it ideal for birthdays, parties, or even for pampering yourself during a relaxing evening at home.
Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 10-12
Ingredients
For the sponge:
- 5 large eggs
- 1 cup sugar
- 7 tablespoons flour
- 1 teaspoon baking powder
- 1 packet vanilla sugar
- A pinch of salt
- 2 tablespoons cornstarch
- 30 ml oil
- 30 ml water
For the caramel:
- 1 cup sugar
- 150 ml liquid cream
- 1 tablespoon butter
- 50 ml water
For the cream:
- 500 ml liquid cream
- 300 ml sour cream
- 3 tablespoons sugar
- Half a teaspoon of vanilla essence
For the syrup:
- 4 tablespoons sugar
- 150 ml water
- Vanilla (optional)
For decoration:
- Ground chocolate-covered peanuts (optional)
Preparation
1. Preparing the sponge:
For a perfectly fluffy sponge, the first step is to separate the egg whites from the yolks. It is essential that the bowl in which you will beat the egg whites is clean and dry. Start by mixing the egg whites with a pinch of salt until you obtain a firm foam. Then, gradually add the sugar, continuing to mix until it is completely dissolved. This step is crucial for achieving an airy texture.
In another bowl, beat the yolks with the oil and water until well combined. Add the yolk mixture over the egg whites, gently folding with a spatula to avoid losing air from the mixture.
Sift the flour together with the cornstarch and baking powder, then gradually add them to the egg mixture, gently mixing until combined.
Preheat the oven to 170°C. Line a 20 cm diameter cake pan with baking paper, then pour in the sponge mixture and level the surface. Bake for 35-40 minutes, doing the toothpick test to check if it is done. The sponge should be fluffy and lightly golden.
2. Preparing the caramel:
In a double-bottomed pot, add the sugar and water. Boil over medium heat, stirring occasionally, until the sugar turns amber. It is very important not to stir too much to avoid forming sugar crystals.
When the caramel has reached the desired color, remove it from the heat and add the cream. Be careful, steam will be released! Put the pot back on the heat and boil for 3-4 minutes, then add the butter and stir until melted. If you want a smoother texture, you can use a blender to achieve a more homogeneous caramel, but it is not necessary. Let the caramel cool completely.
3. Preparing the cream:
In a large bowl, add the liquid cream, sour cream, and sugar. Start mixing at a low speed for one minute, then increase the speed and continue mixing until you obtain a firm consistency. Add the vanilla essence and mix gently.
4. Preparing the syrup:
To obtain a delicious syrup, caramelize the sugar in a pan, then extinguish it with cold water. Let it boil until it simmers, then let it cool.
5. Assembling the cake:
After the sponge has completely cooled, cut it into three equal parts. Place the first layer on a platter, lightly soak it with the prepared syrup, then add 1/3 of the cream. Drizzle a little caramel on top, letting it run down the edges for a rustic look. Repeat the process with the second layer.
Place the last layer, soak it, and cover the cake with the remaining cream. Decorate the sides of the cake with ground chocolate-covered peanuts, adding a touch of crunch.
Serving suggestions:
The Cream and Caramel Cake is served with a cup of freshly brewed coffee or a flavored tea. It is perfect for a festive meal or simply to indulge after a long day.
Useful tips:
- If you want to experiment with flavors, you can add a little almond extract instead of vanilla or even a splash of rum to the cream.
- The cake keeps well in the refrigerator, but it is recommended to be consumed within 2-3 days to enjoy the freshness of the cream.
- If you have time, let the cake sit in the refrigerator for a few hours before serving to allow the flavors to meld.
Frequently asked questions:
1. Can I use store-bought cream instead of natural cream?
Yes, but natural cream offers a much better texture and taste.
2. How can I make the caramel easier?
If you don't feel comfortable making caramel from scratch, you can use store-bought caramel sauce.
3. Is it possible to make the cake without eggs?
Yes, you can use an egg substitute, such as applesauce or yogurt, but the final texture will be different.
4. How many calories does a serving of cake have?
A serving of cream and caramel cake can have about 350-400 calories, depending on the ingredients used.
Cooking is an art, and this Cream and Caramel Cake is a masterpiece that deserves to be celebrated. Each bite will bring a smile to your face and make every occasion special. So don't hesitate, gather the ingredients and let's enjoy this delight together! Cheers and bon appétit!
Ingredients: Base: 5 large eggs, 1 cup sugar, 7 tablespoons flour, a pinch of baking powder, 1 packet vanilla sugar, a knife tip of salt, 2 tablespoons cornstarch, 30 ml oil, 30 ml water. Caramel: 1 cup sugar, 150 ml liquid cream, 1 tablespoon butter, 50 ml water. Whipped cream: 500 ml liquid cream, 300 ml sour cream, 3 tablespoons sugar, half a vanilla essence. Syrup: 4 tablespoons sugar, 150 ml water, vanilla. Chocolate-covered hazelnuts, ground, for decoration.
