Quick caramel cream cake

The quick caramel cream cake is a perfect choice for moments when you want to impress someone or simply indulge yourself with a delicious dessert. This cake is not only easy to make but also very versatile, suitable for various occasions. I will guide you step by step to achieve a perfect result, and at the end, I will offer you a few variations to spark your culinary imagination.

Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 40 minutes
Number of servings: 12

Ingredients

For the base:
- 6 fresh eggs
- 12 tablespoons of sugar
- 1 teaspoon of baking powder
- 4 tablespoons of oil (preferably sunflower or canola oil)
- 10 tablespoons of flour
- 1 vanilla essence or 1 teaspoon of vanilla sugar

For the caramel cream:
- 200 g sugar
- 100 g butter (preferably at room temperature)
- 150 g liquid cream (Hulala is an excellent choice)
- Vanilla essence to taste

Brief history

The caramel cream cake is a dessert that has gained popularity due to its simplicity and sophisticated taste. The combination of fluffy layers with sweet and creamy caramel makes this dessert loved by everyone. Moreover, it pairs perfectly with a cup of coffee or tea, adding an extra touch of indulgence during relaxation moments.

Step by step: Preparing the cake

1. Preparing the base

- Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk remains in the egg whites; otherwise, they won’t whip well.
- Whipping the egg whites: In a large bowl, beat the egg whites with a mixer on high speed until frothy. Gradually add the sugar and continue mixing until you achieve a firm and glossy foam.
- Adding the yolks: Reduce the mixer speed and add the yolks one by one, along with the oil and vanilla essence. Mix well until combined.
- Incorporating the dry ingredients: In another bowl, combine the flour with the baking powder. Sift the mixture over the egg mixture and gently fold with a spatula using up-and-down motions to keep the air in the batter.

2. Baking the base

- Preparing the baking tray: Line a baking tray with parchment paper, ensuring the edges are covered to prevent sticking.
- Pouring the batter: Pour the batter into the tray and level the surface with a spatula.
- Baking: Preheat the oven to 180°C and bake the cake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the tray for 10 minutes before transferring it to a wire rack to cool completely.

3. Preparing the caramel cream

- Caramelizing the sugar: In a saucepan, add the sugar and heat it over medium heat. Do not stir, just occasionally swirl the pan to help the sugar melt evenly. When the sugar becomes liquid and turns golden, remove it from the heat.
- Adding the cream: Carefully add the liquid cream, being cautious of the steam that will form. Stir vigorously until the caramel dissolves completely.
- Incorporating the butter: Place the saucepan back on low heat and add the butter, stirring continuously. Cook the mixture until it becomes a thick cream, similar to sour cream. Finally, add the vanilla essence for extra flavor.

4. Assembling the cake

- Cutting the base: Once the base has cooled completely, cut it horizontally into two equal layers.
- Filling: Pour the caramel cream between the two layers of cake, ensuring it is evenly distributed. You can use a spatula to level the cream.
- Cooling: Cover the cake with plastic wrap and refrigerate for 2-3 hours to allow the cream to set properly.

5. Serving

- Decorating: For an elegant look, you can melt chocolate and pour it over the cake or add a chocolate lattice on top. This detail will make the cake look spectacular!
- Cutting: Once the cream has set, cut the cake into squares or slices, as preferred.

Useful tips

- Choose quality ingredients: Use fresh eggs and good-quality butter for the best results.
- Caramelizing the sugar: Be careful with caramelization; burnt sugar will give an unpleasant bitterness to the cream, so watch the color closely.
- Variations: You can add additional flavors to the caramel cream, such as a pinch of sea salt for a salted caramel effect or a few drops of almond essence for an interesting twist.

Frequently asked questions

1. Can I use brown sugar instead of white sugar?
Yes, brown sugar will add a deeper flavor to the caramel cream, but it will also affect its color.

2. What can I do with leftover caramel cream?
You can use the leftover caramel cream as a topping for ice cream, pancakes, or even as a filling for other cakes.

3. How can I make the cake less sweet?
You can reduce the amount of sugar in the base by 2-3 tablespoons, and in the cream, you can adjust the sugar to taste.

Perfect pairings

The caramel cream cake pairs wonderfully with a cup of black coffee or a flavored tea. Additionally, vanilla or caramel ice cream will add a delicious contrast and creamy texture.

I recommend you try this simple recipe and personalize it as you like. Whether you serve it on a special occasion or simply to indulge yourself, the caramel cream cake will surely become a favorite in your family!

 Ingredients: Base: 6 eggs, 12 tablespoons sugar, 1 teaspoon baking powder, 4 tablespoons oil, 10 tablespoons flour, vanilla essence. Caramel cream: 200 g sugar, 100 g butter, vanilla essence, 150 g liquid cream (Hulala).

 Tags:  cake recipes caramel cream cream cake cookies for christmas