Caramel cake

Caramel Cake: A Decadent Treat for Sweet Lovers

Preparation time: 1 hour
Baking time: 45 minutes
Total time: approximately 1 hour and 45 minutes
Servings: 12

I invite you to discover the recipe for this caramel cake, which combines fluffy layers of sponge cake with a velvety caramel cream, all topped with an irresistible glaze. This recipe is perfect for any special occasion, from birthdays to holidays, and it will surely impress your friends and family.

A Bit of History

Caramel cake has a rich tradition in kitchens around the world. It is a symbol of sweetness and celebration, with roots in pastry preparations that have evolved over centuries. Caramel, with its rich texture and intense flavor, has been adored by generations. Making this cake will not only delight your taste buds but also bring smiles to the faces of your loved ones.

Ingredients

For the sponge cake:
- 5 eggs
- 200 grams powdered sugar
- 4 tablespoons cold water
- 100 grams flour
- 2 packets caramel pudding (preferably Dr. Oetker)
- 1 packet baking powder

For the cream:
- 10 tablespoons sugar
- 200 ml milk
- 250 ml heavy cream
- 3 eggs
- 1 tablespoon cornstarch
- 10 grams gelatin (1 packet granules)

For the glaze:
- 6 tablespoons brown sugar
- 6 tablespoons heavy cream
- 100 grams butter

For the syrup:
- 1 tablespoon sugar
- 100 ml water

Step by Step: Preparing the Cake

Step 1: Making the Sponge Cake

1. Start by separating the egg whites from the yolks, placing them in different bowls. Beat the egg whites with a mixer, gradually adding the powdered sugar and cold water. Continue mixing until you achieve a firm, shiny meringue.
2. Gently fold in the yolks, one at a time, using a spatula to avoid deflating the mixture.
3. In another bowl, mix the flour with the pudding powder and baking powder. Sift the mixture over the egg composition and gently fold together, using an up-and-down motion, until well combined.
4. Prepare a 26 cm round cake pan by greasing it with butter and lining it with parchment paper. Pour the batter into the pan and level the surface.
5. Bake the sponge in a preheated oven at 180°C (medium heat) for 30-35 minutes (or 45 minutes if using a gas oven). Check with a toothpick; if it comes out clean, the sponge is done.

Step 2: Preparing the Caramel Cream

1. Caramelize the sugar over low heat, being careful not to burn it. Once the sugar is melted and has taken on a golden color, add the milk, stirring constantly until well combined.
2. In a separate bowl, whisk the egg yolks with the cornstarch. Gradually add the hot sugar syrup to the yolks, whisking vigorously to prevent the eggs from curdling.
3. Return the mixture to the heat, stirring continuously until it thickens to the consistency of sour cream.
4. Remove the cream from the heat and add the previously hydrated and dissolved gelatin. Allow the cream to cool slightly.
5. In another bowl, whip the heavy cream until firm. Gently fold in the caramel cream. You can also add the whipped egg whites for a lighter texture. Place the cream in the refrigerator to firm up a bit.

Step 3: Preparing the Syrup

1. In a small saucepan, melt the sugar with the water, allowing it to boil until fully dissolved. Let it cool slightly for use in soaking the sponge.

Step 4: Preparing the Glaze

1. Caramelize the brown sugar in a saucepan, adding the heavy cream and butter. Mix well until the sugar is completely melted and you achieve a smooth consistency.
2. Let the glaze cool in ice water, stirring occasionally. When it starts to thicken, it's ready to pour over the cake.

Assembling the Cake

1. Once the sponge has cooled, cut it into three equal layers.
2. Soak each layer with the prepared sugar syrup.
3. Spread a generous layer of caramel cream between each two layers of sponge.
4. After assembling the cake, pour the caramel glaze on top, ensuring it covers the entire surface evenly.
5. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Serving and Variations

The caramel cake is served with a dollop of whipped cream on top or alongside a scoop of vanilla ice cream for a delicious contrast. If you want to add a unique touch, you can use vanilla essence or a splash of rum extract in the caramel cream.

Frequently Asked Questions

1. Can I use brown sugar instead of white sugar?
Yes, using brown sugar will add extra depth to the caramel flavor, but it will also affect the color of the cake.

2. How can I tell if the cake is baked?
Use a toothpick; if it comes out clean after inserting it in the center of the cake, it's done.

3. Can I make the cake a day in advance?
Absolutely! The cake will have time to meld the flavors and will be even more delicious the next day.

Nutritional Benefits

While the caramel cake is an indulgent dessert, it contains nutritious ingredients like eggs, which are a good source of protein, and heavy cream, which provides calcium. It’s important to consume it in moderation and share it with loved ones to make every slice an unforgettable experience.

This caramel cake is not just a dessert; it’s a true celebration for the senses. Enjoy every bite and savor the moments spent with your loved ones!

 Ingredients: Base: 5 eggs, 200 g powdered sugar, 4 tablespoons cold water, 100 g flour, 2 packets caramel pudding (Dr. Oetker), 1 packet baking powder. Cream: 10 tablespoons sugar, 200 ml milk, 250 ml liquid cream, 3 eggs, 1 tablespoon starch, 10 g gelatin (1 packet granulated gelatin). Glaze: 6 tablespoons brown sugar, 6 tablespoons liquid cream, 100 g butter. Syrup: 1 tablespoon sugar, 100 ml water.

 Tags:  eggs whipped cream gelatin cake caramel christmas sweets christmas recipes