Caramel cream cake with crunch

Caramel Cream Cake with Crunch

Preparation time: 45 minutes
Baking time: 1 hour (35 minutes + 30 minutes)
Total time: 1 hour and 45 minutes
Servings: 12

If you are looking for a quick and impressive dessert, this caramel cream cake with crunch is the ideal choice. A delicious combination of textures and flavors, this cake will take you back to childhood, to the sweetest memories. Here’s how to prepare it step by step, with useful tips to achieve a perfect result.

Ingredients

*For the caramel cream:*
- 10 large eggs
- 1 liter of milk
- 1 packet of vanilla sugar
- 7 tablespoons of sugar (for the mixture)
- 15 tablespoons of sugar (for caramelizing)

*For the base:*
- 5 large eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 1 packet of vanilla sugar

*For decoration:*
- 200 ml of whipped cream (you can also use plant-based cream for a lighter version)
- 5 tablespoons of sugar (for crunch)
- 100 grams of nuts (you can also use peanuts or almonds, depending on your preference)

Preparation steps

1. Preparing the caramel cream
Start by caramelizing the 15 tablespoons of sugar. Heat the sugar in a saucepan over medium heat, stirring constantly, until it turns a deep golden color. Be careful not to burn it, as the taste will become bitter. Once you have the caramel, quickly pour it into the cake mold, evenly covering the bottom.

2. Preparing the caramel cream mixture
Separate the egg yolks from the whites. Beat the egg whites until frothy, gradually adding 7 tablespoons of sugar until you achieve a firm meringue. Then, incorporate the yolks, warm milk, and vanilla sugar. Gently mix to avoid deflating the foam. Carefully pour this mixture over the caramel in the mold. Bake in the oven at 180 degrees Celsius for 35 minutes.

3. Preparing the base
In a separate bowl, again separate the yolks from the whites, this time for the 5 eggs needed for the base. Beat the egg whites until glossy with 5 tablespoons of sugar. Gradually add the yolks and flour, gently mixing to maintain the airiness. Pour the mixture over the already baked caramel cream and bake everything at 180 degrees Celsius for another 30 minutes. The cake is ready when the surface springs back slightly when touched.

4. Cooling and decorating the cake
After removing it from the oven, let the cake cool in the mold until the next day, to allow the flavors to meld. Then, turn it out onto a serving platter. Whip the cream until firm and cover the cake with a generous layer.

5. Preparing the crunch
For the crunch, melt the 5 tablespoons of sugar in a saucepan, stirring constantly. When the sugar turns golden, add the chopped nuts and mix quickly. Pour the mixture onto a baking sheet and let it cool. Once cooled, break the crunch into small pieces and sprinkle it over the whipped cream-covered cake.

Serving suggestion
For an extra touch, you can add some fresh fruits, such as raspberries or strawberry slices, alongside the crunch, for a delicious contrast between sweet and tart.

This caramel cream cake with crunch not only impresses with its appearance but also with its sophisticated taste, making it perfect for special occasions or simply to indulge yourself. Enjoy your meal!

 Ingredients: burnt sugar cream 10 eggs 1 l milk 1 packet of vanilla sugar 7 tablespoons of sugar 15 tablespoons for caramelizing BASE: 5 eggs 5 tablespoons of sugar 5 tablespoons of flour 1 packet of vanilla sugar DECOR: whipped cream 5 tablespoons of sugar 100 g of walnuts

 Tags:  trt burnt sugar crant