Caramel cream cake with hazelnuts

Caramel Cream and Hazelnut Cake – a dessert that combines the sweetness of caramel with the crunchy texture of cookies and hazelnuts. This recipe is perfect for moments when you want to impress guests or simply indulge in a decadent yet easy-to-make dessert. Start your culinary adventure in just 30 minutes, and once it has cooled, you will have a delight that will conquer any taste buds!

Total Preparation Time: 1 hour
Preparation Time: 30 minutes
Baking Time: 0 minutes (no baking required)
Number of Servings: 12

Necessary Ingredients:

*For the base:*
- 500 g plain cookies
- 200 g butter (1 package)
- 4 tablespoons powdered sugar
- 200 g roasted and unsalted hazelnuts (or 100 g roasted walnuts)
- 3 tablespoons cocoa powder
- 1.5 cups cold milk

*For the caramel cream:*
- 200 g sugar
- 3 eggs
- 200 ml sweet milk
- 3 tablespoons sifted flour
- 200 g margarine

*For the glaze:*
- 200 g chocolate
- 2 tablespoons water
- 50 g butter

*For decoration:*
- 100 g roasted and unsalted hazelnuts

Recipe History:

Caramel cream cakes have a rich history, often associated with festive moments and indulgence. The combination of sweetness and contrasting textures makes these desserts favorites among both children and adults. In many cultures, caramel symbolizes joy and success, and this simple recipe is a modern reinterpretation of a classic.

Ingredients – Details and Tips:

- Cookies: Choose plain cookies without filling to achieve a solid and tasty base.
- Butter: Make sure the butter is at room temperature for easier incorporation into the mixture.
- Hazelnuts: Roasted and unsalted hazelnuts add intense flavor and a pleasant crunch. If you prefer walnuts, they provide a more subtle flavor.
- Sugar: Choose quality powdered sugar for a fine texture in the base.
- Chocolate: Opt for dark or milk chocolate, depending on your preference, but ensure it has a high cocoa content for an intense flavor.

Preparation Steps:

1. Preparing the base: Start by crushing the cookies finely. You can use a rolling pin or a food processor to achieve a uniform texture. In a large bowl, mix the crushed cookies with cocoa, powdered sugar, and crushed hazelnuts or walnuts.

2. Adding wet ingredients: In a saucepan, heat the milk along with the butter over low heat until the butter completely melts. Pour the warm mixture over the cookies and mix well until you obtain a homogeneous composition. Place the mixture in a small tray, smoothing the surface but not pressing too hard.

3. Preparing the caramel cream: In a separate saucepan, caramelize the sugar over low heat, stirring constantly to prevent burning. Once the sugar has turned golden and liquid, remove it from the heat.

4. Preparing the egg mixture: In a bowl, beat the eggs with the flour and milk. Pour the mixture over the caramelized sugar and mix well. Place the saucepan over low heat and let it simmer, stirring constantly, until it thickens like cream. Once it reaches the desired consistency, let it cool slightly and add the margarine, mixing until you obtain a smooth composition.

5. Assembling the cake: Pour the caramel cream over the cookie base and level it with a spatula.

6. Preparing the glaze: In a saucepan, melt the grated chocolate along with the water and butter. After they have melted, let it cool slightly, then pour the glaze evenly over the caramel cream. Level again with the spatula, then decorate with roasted hazelnuts.

7. Cooling: It is important to let the cake cool, ideally in the refrigerator or even in the freezer, to firm up and make it easier to cut. Make sure not to forget it in the freezer, as it may affect the texture.

Frequently Asked Questions:

- Can I use other types of cookies? Yes, you can experiment with digestive cookies or even cocoa cookies for a more intense flavor.
- What is the best way to cut the cake? Use a warm knife to cut the cake, as it will cut more easily through the layers of cream and glaze.
- Can I adapt the recipe to be gluten-free? Sure! Use gluten-free cookies and ensure all ingredients are labeled gluten-free.

Serving Suggestions:

This cake pairs perfectly with a cup of coffee or tea. You can add a scoop of sour cream or vanilla ice cream for a delicious contrast. Additionally, a drizzle of caramel or chocolate sauce can turn the cake into a true feast.

Nutritional Benefits:

This cake contains ingredients that provide both energy and essential nutrients. Hazelnuts are an excellent source of healthy fats, protein, and fiber, while dark chocolate brings antioxidants and can improve mood due to its theobromine content.

Possible Variations:

- Instead of hazelnuts, you can use pecans or almonds for a different flavor.
- Add a splash of vanilla extract to the caramel cream for extra flavor.
- You can infuse the cream with a hint of coffee or liqueur if you want to add a more complex taste.

In conclusion, this caramel cream and hazelnut cake is not just a delicious dessert but also a pleasant cooking experience. Follow the steps above and let yourself be carried away into the world of flavors and textures. Whether you prepare it for a special occasion or just to indulge yourself, this recipe will surely become one of your favorites!

 Ingredients: For the base: the base of this cake does not need to be baked, it is made from biscuits. We need: 200 g butter (1 pack), 4 tablespoons powdered sugar, 200 g roasted and unsalted peanuts (I used 100 g roasted walnuts), 500 g plain biscuits, 1 and a half cups of cold milk, 3 tablespoons cocoa. For the caramel cream: 200 g sugar, 3 eggs, 200 ml sweet milk, 3 tablespoons sifted flour, 200 g margarine. For the glaze: 200 g chocolate, 2 tablespoons water, 50 g butter. For decoration: 100 g roasted and unsalted peanuts.