Caramel pudding cake

Caramel Pudding Cake: A decadent delight that no one can refuse

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

Who doesn't love a delicious cake with a fine texture and sweet taste that indulges your senses? The caramel pudding cake proves to be a perfect choice for any occasion, whether it's an anniversary, a family gathering, or simply a relaxing afternoon. This simple yet impressive recipe combines a fluffy base with a rich caramel cream and a decadent glaze, creating a dessert that will surely become your favorite.

The history of caramel pudding cake is fascinating. Over time, caramel sweets have gained popularity due to their enticing flavor and unique texture. Caramel, formed by melting sugar, is a versatile ingredient used in various dishes, from cakes to sauces and candies. In this recipe, caramel transforms into a smooth pudding that perfectly blends with the base and cream, adding a touch of elegance to every slice.

Necessary ingredients:

For the base:
- 5 eggs
- 200 g powdered sugar
- 4 tablespoons cold water
- 100 g flour
- 2 packets of caramel pudding powder
- 1 pinch of baking powder

For the cream:
- 10 tablespoons sugar
- 200 ml milk
- 250 ml whipped cream
- 3 eggs
- 1 tablespoon cornstarch
- 10 g gelatin

For the glaze:
- 6 tablespoons sugar
- 6 tablespoons liquid cream
- 100 g butter

For the syrup:
- 100 ml water
- 2 tablespoons sugar
- mint essence (to taste)

Step by step: How to prepare the caramel pudding cake

1. Preparing the base:
Start by preheating the oven to 180°C. Meanwhile, in a large bowl, beat the eggs with powdered sugar and cold water using a mixer until the mixture becomes fluffy and doubles in volume. This step is essential for obtaining an airy base.

2. Adding the dry ingredients:
Sift the flour, caramel pudding powder, and baking powder together in another bowl. This helps prevent lumps and ensures even distribution of the ingredients. Slowly fold the flour mixture into the egg mixture using a spatula, in a folding motion, to keep the air in the base.

3. Baking the base:
Pour the mixture into a cake pan lined with parchment paper and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the base cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

4. Preparing the cream:
In a saucepan, combine the sugar and milk, then add the beaten eggs and cornstarch. Cook over low heat, stirring continuously, until the cream thickens. Remove the saucepan from heat, add the pre-soaked gelatin in cold water, and mix well. Let the cream cool slightly, then fold in the whipped cream. This step will make the cream light and fluffy.

5. Assembling the cake:
Cut the cooled base in half. Carefully remove one half and place the first part on a platter. Drizzle the base with the syrup made from water and sugar, adding the mint essence for a touch of freshness. Spread the caramel cream evenly over the soaked base and cover with the other half of the base. Drizzle again with syrup.

6. Preparing the glaze:
In a saucepan, caramelize the sugar until it turns brown, then add the cream and butter. Stir continuously until you achieve a smooth glaze. Let the glaze cool slightly, then pour it over the cake, ensuring it is evenly covered.

7. Decoration:
You can decorate the cake with slices of caramelized apple or pear, roasted nuts, or even a spritz of whipped cream on the edges. This detail will not only add a pleasing appearance but also an interesting texture.

8. Cooling and serving:
Let the cake cool in the refrigerator for at least 2 hours before serving. This time will allow the flavors to meld and make the cake easier to slice.

Useful tips:
- Using room temperature ingredients helps with better emulsification of the mixture.
- If you want to make the cake less sweet, you can reduce the amount of sugar in the cream and glaze.
- You can serve it with vanilla ice cream or a cup of coffee for a perfect flavor contrast.

Frequently asked questions:
1. Can I replace gelatin with something else?
Yes, you can use agar-agar for a vegetarian version.

2. How can I keep the cake fresh longer?
Cover it with plastic wrap and keep it in the refrigerator, where it will stay fresh for 3-4 days.

3. Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended not to add the glaze before freezing. You can add it after thawing.

This caramel pudding cake will quickly become a favorite among your family and friends. Whether you choose to make it for a special occasion or just to indulge yourself, it's a recipe that promises success every time. So, put on your apron and let's cook!

 Ingredients: Base: 5 eggs, 200 g powdered sugar, 4 tablespoons cold water, 100 g flour, 2 packets caramel pudding powder, 1 baking powder. Cream: 10 tablespoons sugar, 200 ml milk, 250 ml whipped cream, 3 eggs, 1 tablespoon starch, 10 g gelatin. Glaze: 6 tablespoons sugar, 6 tablespoons liquid cream, 100 g butter. Syrup: 100 ml water, 2 tablespoons sugar, mint essence.

 Tags:  cream cake cake recipes cake cream