Cake covered in Caramel Cream

Caramel Cream Cake: An Irresistible Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 10-12

The History of Caramel Cream Cake

Caramel cream cake is a recipe that combines tradition and innovation, making it a popular choice for special occasions, from birthdays to holidays. This delicacy combines a light sponge cake filled with a fine cheese cream and covered with a velvety caramel ganache, resulting in an explosion of flavors and textures. It is a cake that not only delights the eyes but also the taste buds, making it ideal to serve alongside loved ones.

Ingredients

For the sponge:
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 2 tablespoons cocoa
- 1 packet vanilla sugar
- 1 teaspoon baking powder

For the cheese cream:
- 250 g cream cheese
- 250 g liquid cream HULALA
- 200 g white chocolate (for melting)

For the caramel ganache:
- 2 caramel chocolates
- 300 g HULALA cream

For decoration:
- Red food coloring (optional)
- Melted white chocolate (for decoration)

Step-by-Step Preparation

The Sponge

1. Separate the eggs: Start by separating the egg whites from the yolks. It is essential that the bowl in which you will beat the egg whites is completely clean and dry to achieve a firm foam.

2. Beating the egg whites: Beat the egg whites with a mixer on medium speed until they start to stiffen. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a stiff foam. A trick: you can check if they are beaten well enough by turning the bowl upside down; the foam should not flow out.

3. Beating the yolks: In another bowl, beat the yolks with a pinch of salt until creamy and fluffy.

4. Incorporating the ingredients: Add the yolk mixture over the egg white foam. Sift the flour and baking powder directly into the bowl with the egg whites, gently folding with a spatula using slow up-and-down movements to avoid losing air in the mixture.

5. Preparing the baking tray: Line the bottom of a 26 cm tray with parchment paper. It is important that the sides of the tray are not greased to allow the cake to rise evenly.

6. Baking: Pour the mixture into the tray and bake at 180°C for about 30 minutes. Check if it is done with the toothpick test: insert a toothpick in the middle; if it comes out clean, the sponge is ready.

The Cheese Cream

1. Mixing the ingredients: In a bowl, add the cream cheese and 100 g of the liquid cream. Mix until it becomes a homogeneous mixture.

2. The chocolate: Melt the white chocolate in a double boiler, stirring constantly to prevent it from seizing. Let it cool slightly, then add it to the cheese cream. Mix well.

3. Incorporating the cream: Whip the remaining liquid cream until firm and gradually fold it into the cheese cream, mixing carefully to maintain the airy texture.

The Caramel Ganache

1. Preparing the ganache: In a saucepan, place the HULALA cream in a double boiler. Stir constantly until it is very hot, but do not let it boil.

2. Adding the chocolate: When the cream is hot, add the broken caramel chocolates. Stir until the mixture is homogeneous. Let it cool and then refrigerate for a few hours; ideally, prepare it the night before.

3. Beating the cream: When the ganache is cold, beat it with a mixer until it becomes a fluffy and thick cream. If it is too firm, you can add 2-3 tablespoons of whipped cream.

Assembling the Cake

1. Assembly: Once the sponge has completely cooled, cut it into two equal halves. Place the first half on a platter and spread a generous layer of cheese cream. Cover with the second half of the sponge.

2. Covering with ganache: Pour the caramel ganache over the cake, ensuring it is evenly distributed. You can use a spatula to smooth the surface.

3. Decorating: If desired, you can color a little melted white chocolate with red food coloring and use it to decorate the cake. Make patterns or write special messages, as preferred.

Serving Suggestions

The caramel cream cake is perfect served alongside a cup of coffee or tea. You can also add some fresh seasonal fruits for a touch of freshness. Additionally, vanilla ice cream or a berry sauce would wonderfully complement this dessert.

Nutritional Benefits

This cake contains protein-rich ingredients from the eggs and cheese, while the white chocolate adds a hint of antioxidants. Additionally, HULALA cream adds a creamy and rich texture, but it is important to note that this dessert is higher in calories. A medium portion of cake contains approximately 350-400 calories, so it should be enjoyed in moderation.

Frequently Asked Questions

1. Can I use another type of cheese?
Yes, you can use cottage cheese or mascarpone, but the taste and texture will vary.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for 3-4 days.

3. Is it possible to make the cake without sugar?
You can replace sugar with natural sweeteners, but it is important to adjust the quantities, as sweeteners can have different sweetening powers.

4. How can I customize the cake?
Add ground nuts to the cheese cream or use dark chocolate instead of white for a more intense flavor.

The caramel cream cake is more than just a dessert; it is a culinary experience that will bring smiles to the faces of your loved ones. Take the time to prepare it and enjoy every step of the process. Cooking is an art, and you are the artist who will create a delicious masterpiece!

 Ingredients: The base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 tablespoons cocoa, 1 packet vanilla sugar, 1 teaspoon baking powder. Cheese cream: 250 g fatty sweet cheese, 250 g liquid cream HULALA, 200 g white chocolate which we melt in a steam bath. Caramel ganache cream: 2 caramel chocolates, 300 g Hulala cream.

 Tags:  cheese whipped cream chocolate