Caramel Cream Cake

Caramel Cream Cake - a simple yet special delicacy, perfect for any occasion. This dessert combines the creamy texture of caramel cream with a slightly moist and aromatic base, creating a memorable culinary experience. I will show you step by step how to prepare this cake, teaching you a few tricks to achieve a perfect result.

Preparation time: 20 minutes
Baking time: 55-60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8-10 servings

Recipe History

Caramel cream is a classic dessert, cherished by generations. Its origins are deeply rooted in culinary traditions, and recipes have evolved into various versions, each with its own personality. This specific recipe adds a unique twist by combining the cream with a soft base, making the dessert an excellent choice for festive meals or simply to indulge yourself.

Ingredients

For the caramel cream:
- 5 eggs
- 10 tablespoons of sugar
- 600 ml of milk
- 2 packets of vanilla sugar
- 1 teaspoon of lemon zest
- A pinch of salt

For the base:
- 3 eggs
- 3 tablespoons of sugar
- 2 tablespoons of flour
- 1 tablespoon of cocoa
- 1/4 teaspoon of baking powder
- A pinch of salt

Step by Step Instructions

Step 1: Caramelizing the sugar

1. Start by caramelizing 3 tablespoons of sugar. Take a small saucepan and put the sugar over medium heat, stirring constantly. Be careful not to burn it; you want to achieve a beautiful golden color.
2. Once the sugar has melted and has taken on a golden hue, pour it immediately into the bundt pan, ensuring it evenly covers the bottom of the pan. Let it cool.

Step 2: Preparing the caramel cream

1. In a large bowl, beat the 5 eggs with the remaining sugar, a pinch of salt, and the vanilla sugar. Use a mixer to achieve a smooth mixture.
2. Add warm milk (not hot) and lemon zest, gently mixing to avoid forming foam.
3. Pour the cream mixture over the caramelized sugar in the bundt pan.

Step 3: Baking the cream in a bain-marie

1. Preheat the oven to 180°C (medium heat).
2. Place the pan with the caramel cream in a larger tray filled with warm water (about 1-2 cm deep). This trick will help the cream bake evenly.
3. Bake in the oven for about 20 minutes, until the cream starts to set.

Step 4: Preparing the base

1. In another bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you get a firm foam.
2. Add the sugar, one tablespoon at a time, while mixing constantly until you achieve a glossy meringue.
3. Gradually integrate the beaten yolks, gently mixing to avoid losing air from the mixture.
4. Sift the flour, cocoa, and baking powder over the egg mixture and gently fold with a spatula, using up-and-down movements.

Step 5: Assembling and finishing the cake

1. When the caramel cream is well set, pour the base mixture over it, leveling it gently.
2. Continue baking for another 25-30 minutes, or until the base is golden and a toothpick inserted in the center comes out clean.
3. Once the cake is ready, let it cool in the pan for 1 hour. Then, run a knife around the edges and invert the cake onto a platter.

Serving Suggestions

Serve the caramel cream cake plain, or alongside a scoop of vanilla ice cream for a contrast of textures and flavors. A cup of freshly brewed coffee or a fragrant tea perfectly complements this dessert.

Practical Tips

- Caramelizing the sugar: Make sure to use a heavy-bottomed saucepan for even heat distribution.
- Bain-marie: Do not skip this step, as it will prevent overcooking the cream and ensure a smooth texture.
- Checking for doneness: Use the toothpick test to ensure the base is well baked.

Nutritional Information

This cake contains approximately 260 calories per serving, being a good source of protein from the eggs and calcium from the milk. Additionally, the lemon zest adds a boost of vitamin C, while the cocoa provides antioxidants.

Possible Variations

- Add flavor: You can experiment with different flavors, such as almond or orange essence, to customize the taste.
- Nut base: Instead of cocoa, you can add ground nuts to the base mixture for an interesting texture and rich flavor.

Frequently Asked Questions

1. Can I use plant-based milk? Yes, you can replace the milk with almond or soy milk, but make sure it doesn't contain added flavors.
2. How can I tell if the cake is done? Besides the toothpick test, the base should be elastic to the touch and not sink when pressed.
3. Can it be made in advance? Absolutely! The cake keeps well in the fridge for a few days. You can make it a day ahead of serving.

I hope you enjoy this caramel cream cake recipe and delight your family and friends with this delicious dessert! Bon appétit!

 Ingredients: Burnt sugar cream: 5 eggs, 10 tablespoons of sugar, 600 ml of milk, 2 packets of vanilla sugar, 1 teaspoon of lemon zest, a pinch of salt. Base: 3 eggs, 3 tablespoons of sugar, 2 tablespoons of flour, 1 tablespoon of cocoa, 1/4 teaspoon of baking powder, a pinch of salt.