Caramel cream cake

Caramel cream cake is undoubtedly a perfect choice for moments of culinary indulgence, whether we are in the Christmas holiday season or simply wish to delight our taste buds on an ordinary day. This recipe combines the fluffy texture of cake layers with a creamy and sweet layer of caramel, offering an unforgettable taste experience.

To make this cake, we will start with the necessary ingredients: 4 eggs, 200 g of sugar, 200 ml of milk, 150 g of butter, 300 g of flour, and 1 packet of baking powder. These components will form the delicious base of the cake. Additionally, for the caramel cream, we will need 400 g of sugar, 200 ml of heavy cream, and vanilla essence to taste.

The first step is to prepare the cake layers. In a large bowl, beat the eggs with the sugar until the mixture becomes frothy and lighter in color. Then, add the milk and melted butter, continuing to mix. Separately, in another bowl, combine the flour with the baking powder and gradually incorporate them into the egg mixture, gently mixing until a homogeneous composition is obtained.

Pour the obtained batter into a baking tray lined with parchment paper, leveling it evenly. Bake the layer in a preheated oven at 180°C for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Once the layer has cooled, cut it into two equal parts.

Next, we will prepare the caramel cream. In a saucepan, place the sugar and let it melt over medium heat, stirring constantly until a golden caramel is obtained. Carefully add the heavy cream, making sure to mix well to avoid lumps. Once the cream is homogeneous, add the vanilla essence and let it cool.

Assemble the cake by placing the first layer on a platter and covering it with part of the caramel cream. Place the second layer on top and cover the entire cake with the remaining cream. Let the cake rest in the refrigerator for a few hours to allow the flavors to blend.

Finally, we can decorate the cake with caramel layer crumbs or ground nuts for a more attractive appearance. Served cold, this caramel cream cake will surely become everyone's favorite, bringing joy and flavor to any meal.

for sheets (5): mix 3 eggs with 5 tablespoons of oil, 5 tablespoons of milk, and a teaspoon of extinguished ammonia (baking powder), then add flour until the dough can be rolled out with a rolling pin. Bake 5 sheets on the back of the tray. Each sheet is baked at 150-200 degrees until golden brown. For the cream: caramelize (burn) 300 g of sugar not too hard and extinguish with 250 g of boiling milk until the sugar melts. Meanwhile, separately beat 5 egg yolks, 4 tablespoons of flour, and the remaining cold milk (but do not form lumps - in this case, the mixture can be passed through a strainer). This mixture is poured over the sugar extinguished with milk and cooked on low heat until it reaches the consistency of thick sour cream. Let it cool. Separately, remove the water from a pack of butter (margarine) and when the cream is warm, mix it with the beaten butter. Vanilla, ground nuts, or hazelnuts can be added. Let the cream cool. Fill the sheets, and on the last sheet, add a chocolate glaze. Glaze: 2 tablespoons of water; 3 heaping tablespoons of sugar. Bring to a boil, when it starts boiling, add 2 tablespoons of cocoa on low heat. When it boils like polenta, remove it from heat and add 50 g of butter. Caramel cream cake is a delicious homemade cake that can be prepared for Christmas.

 Ingredients: 8 eggs, 300 g sugar, 5 tablespoons oil, 0.5 liters milk, flour, 200 g margarine

 Tags:  layered cake caramel cream cake with cream cookies for christmas