Caramel Cream Cake

The caramel cream cake is a dessert that combines the delicacy of the layers with the rich flavor of the caramel cream, creating a unique culinary experience. This cake is not just a delight for the taste buds, but also a recipe that evokes pleasant memories, reminding us of sunny days spent with loved ones. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe will surely become your favorite.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10

Ingredients

For the layers:
- 1 egg
- 100 g sugar
- 20 g butter (at room temperature)
- 2 tablespoons honey
- 3 tablespoons milk
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- 300 g flour
- Juice of half a lemon (approximately 1/2 lemon)

For the cream:
- 200 g sugar
- 200 ml water
- 3 tablespoons flour
- 2 eggs
- 180 g butter (80% fat)

Instructions

Preparing the layers

1. Mix the dry ingredients: In a large bowl, combine the flour with the cocoa powder and baking soda. This mix will ensure a soft and slightly moist texture for the cake layers.
2. Cream the butter and sugar: In another bowl, add the butter and sugar. Use an electric mixer or a spatula to mix until you achieve a fluffy and light-colored composition.
3. Add the egg and honey: Incorporate the egg and honey into the butter and sugar mixture. Mix well until homogeneous.
4. Incorporate the dry ingredients: Gradually add the flour mixture, alternating with the milk. Also, add a few drops of lemon juice to activate the baking soda.
5. Knead the dough: Continue kneading until you achieve a homogeneous dough. Divide the dough into four equal parts.
6. Bake the layers: Preheat the oven to 180°C. Place each portion of dough on a baking sheet lined with parchment paper and bake for 8-10 minutes or until they turn slightly golden. Let them cool.

Preparing the cream

7. Caramelize the sugar: In a saucepan, add the sugar and 200 ml of water. Boil over medium heat, stirring occasionally, until the sugar caramelizes and takes on a golden color.
8. Prepare the egg mixture: In a bowl, beat the eggs with the 3 tablespoons of flour until homogeneous.
9. Combine the syrup with the eggs: When the sugar syrup has cooled slightly, add the egg mixture, stirring constantly to avoid curdling the eggs. Place the saucepan on the heat and let it boil for 2-3 minutes, stirring continuously.
10. Add the butter: Once the cream has thickened, let it cool slightly and gradually incorporate the butter cut into small cubes. Make sure the butter is at room temperature to melt easily, resulting in a smooth cream.

Assembling the cake

11. Layer the sheets and cream: On a serving platter, place the first layer of dough, followed by 1/3 of the caramel cream. Continue with the next layer, and then repeat the process until you finish all the layers and cream.
12. Final cooling: Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

Serving

When you are ready to serve, you can decorate the cake with a bit of cocoa or chocolate flakes for a more elegant look. This caramel cream cake is perfect alongside a fragrant coffee or herbal tea, which will wonderfully complement the sweetness of the dessert.

Practical tips

- Caramelized sugar: Make sure not to let the sugar caramelize too much, as it can become bitter. A light caramelization brings a rich and deep flavor.
- The butter: Use high-quality butter with 80% fat to achieve a creamy texture without the risk of curdling.
- Additional flavors: You can add a teaspoon of vanilla extract to the caramel cream for an extra touch of flavor.

Nutritional information

This caramel cream cake has a considerable caloric intake, with approximately 350 calories per serving. Its benefits include protein from the eggs and healthy fats from the butter. However, it is good to know that it is a dessert that should be consumed in moderation.

Frequently asked questions

1. Can I use another type of sugar? Yes, you can experiment with brown sugar for a more caramelized taste or with alternative sweeteners, but the texture may vary.
2. How can I store the cake? Keep the cake in an airtight container in the refrigerator, where it will stay fresh for a few days.
3. Can it be frozen? Yes, the cake can be frozen. I recommend cutting it into portions before freezing, to make it easier to take out when you crave it.

Possible variations

- Cocoa cake: Add a teaspoon of instant coffee to the caramel cream to intensify the flavors.
- Fruit cake: You can add a layer of fresh fruit (like raspberries or strawberries) between the layers of dough for a contrast of textures and flavors.

Conclusion

The caramel cream cake is a simple dessert to make, but with an impressive impact. With each bite, you will discover a perfect balance between the fluffy texture of the layers and the richness of the caramel cream. I hope you enjoy every step of this recipe and create unforgettable moments with your loved ones. Enjoy your meal!

 Ingredients: For the sheets: 1 egg, 100g sugar, 20g butter, 2 tablespoons honey, 3 tablespoons milk, 1 teaspoon baking soda, 2 tablespoons cocoa, 300g flour, lemon juice. Cream: 200g sugar, 200ml water, 3 tablespoons flour, 2 eggs, 180g butter.

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