Caramel cream cake

The caramel cream cake is a dessert that brings a touch of nostalgia and warmth to any home. This delicious cake is not only a treat for the taste buds but also a recipe that speaks of patience and love, with a rich history behind it. A perfect combination of delicate layers and a velvety caramel cream, this cake is sure to become the star of your dining table. Moreover, it is a simple recipe but with a spectacular result, perfect for special occasions or to bring a little joy to ordinary days.

Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12

Ingredients for the layers:
- 2 eggs
- Approximately 500 g flour
- 150 g butter or margarine
- 6 tablespoons sugar
- 10 tablespoons milk
- 1 packet baking ammonia

Ingredients for the cream:
- 1 liter milk
- 1 cup sugar
- 6-7 tablespoons flour
- 150 g butter or margarine
- Vanilla essence

Step by step: Preparing the caramel cream cake

1. Caramel cream:
Start this delicious process with the caramel cream, which will bring your cake to life. Take a saucepan and add 1 cup of sugar. Place the saucepan over medium heat and stir constantly until the sugar begins to melt. Be careful not to let it caramelize too much, as it can become bitter. Once the sugar has melted and has a golden color, carefully add 900 ml of milk, stirring continuously.

Helpful tip: It is essential to add the milk gradually to prevent sugar crystals from forming.

In a separate bowl, mix the remaining milk with 6-7 tablespoons of flour. When the sugar in the saucepan is completely melted, pour the milk and flour mixture in a thin stream, stirring continuously to avoid lumps. Continue to stir until the cream thickens. Once it reaches the desired consistency, add the vanilla essence and butter or margarine, stirring until they are completely melted.

2. Cooling the cream:
After the cream is ready, cover the saucepan with plastic wrap to prevent a film from forming on top. Let it cool while you prepare the layers.

3. Preparing the layers:
In another bowl, cream 150 g of butter or margarine with 6 tablespoons of sugar until fluffy. Add the 2 eggs, 10 tablespoons of milk, and ammonia, mixing well. Finally, gradually incorporate the flour until you obtain a soft dough that does not stick to your hands. If the dough is too sticky, add a little more flour; if it is too hard, you can add a few tablespoons of milk.

4. Resting the dough:
Divide the dough into 5 equal parts and let it rest for at least 30 minutes. This step is crucial for the layers to be easier to roll out and to become tender.

5. Baking the layers:
On a floured surface, roll each piece of dough into a thin layer. Use a fork to poke holes in the layers, which will prevent air bubbles from forming during baking. Place the layers on the back of a greased and floured tray or on a tray lined with parchment paper. Bake each layer at medium heat for 8-10 minutes until they turn slightly golden.

6. Assembling the cake:
Once all the layers are baked and the cream has completely cooled, begin assembling the cake. Spread a layer of cream on each layer, alternating between layers and cream. Finally, place a weight (you can use a heavier tray) on top of the cake to press it down. Let the cake sit in the refrigerator overnight to allow the flavors to meld.

7. Serving:
Before cutting the cake, sprinkle a little powdered sugar on top for a special appearance. This caramel cream cake is served with a cup of coffee or a fragrant tea, but can also be paired with a glass of cold milk to contrast with the sweetness of the dessert.

Tips and variations:
To add a personal twist, you can try replacing some of the milk with cream for an even richer cream. You can also add some toasted nuts or almonds between the layers of cream to give it a crunchy texture.

Nutritional benefits:
This cake contains simple but nutrient-rich ingredients. Milk is an excellent source of calcium and protein, while eggs contribute essential vitamins. Butter, although high in fat, provides a rich flavor and is important for making delicious desserts.

Frequently asked questions:
1. Can I use skim milk?
Yes, but for a richer cream, it is recommended to use whole milk.

2. How can I store the cake?
You can store the cake covered in the refrigerator for 3-4 days.

3. Can I use margarine instead of butter?
Yes, margarine is an excellent alternative and will provide a similar taste.

The caramel cream cake is more than just a dessert – it is a culinary experience that can bring smiles to the faces of loved ones. Its richness, velvety texture, and inviting aroma make it perfect for any occasion. Try this recipe at home and let yourself be carried away by its flavors!

 Ingredients: 2 eggs, approximately 500 g of flour, 150 g of butter/margarine, 6 tablespoons of sugar, 10 tablespoons of milk, 1 packet of ammonium. For the cream: 1 liter of milk, 1 cup of sugar, 6-7 tablespoons of flour, 150 g of butter/margarine, vanilla essence.

 Tags:  cake caramel cream cake leaf milk