2011 Cake with Caramel Base and Semolina Cream
Caramel Cake 2011 with Semolina Cream: A Perfect Delicacy
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 12 hours (including cooling time)
Number of servings: 12-14
If you are looking for a dessert that will impress, the Caramel Cake 2011 is the perfect choice! This cake with a caramel base and semolina cream combines the sweetness of caramel with the delicacy of chocolate, offering a perfect balance of flavors and textures. Whether you make it for an anniversary, a festive meal, or simply to indulge yourself, this cake is sure to win everyone’s hearts.
A Brief History
Over time, caramel cakes have been a symbol of refinement and skill in the kitchen. Caramel, a versatile ingredient, has been used in various cultures to add a rich taste and a touch of elegance to desserts. Cakes with fine creams have always been in high demand, being the stars of festive meals.
Ingredients
For the base:
- 3 egg yolks
- 200 ml milk
- 400 g sugar (divided into two parts)
- 200 ml oil
- about 500 g flour
- 1 packet vanilla sugar
- 1 packet baking powder
For the cream:
- 800 ml milk
- 9 tablespoons semolina
- 50 g white chocolate
- 200 g butter
- 6 tablespoons sugar
- 1 packet vanilla sugar
For decoration:
- 100 g dark chocolate
- 2 tablespoons butter
Step-by-Step Instructions
Preparing the Base
1. Caramelizing the Sugar: In a pan, add half of the total sugar (200 g) along with a tablespoon of water. Heat over medium heat without stirring until the sugar turns into a golden caramel. Be careful, as caramel can burn quickly.
2. Adding the Milk: Once the caramel is formed, turn off the heat and carefully add the milk (200 ml). Stir constantly until the caramel completely dissolves in the milk. Let the mixture cool.
3. Beating the Egg Yolks: In a large bowl, beat the egg yolks with the remaining sugar (200 g) and vanilla sugar until the mixture becomes creamy and light in color.
4. Incorporating the Oil: Gradually add the oil, stirring with a wooden spoon in the same direction to prevent the mixture from curdling.
5. Adding the Caramel Milk: When the caramel milk has cooled, add it to the egg yolk mixture and mix well at high speed with a mixer.
6. Mixing the Dry Ingredients: In another bowl, mix the flour with the baking powder. Gradually pour the flour mixture into the egg yolk mixture, homogenizing well. The final consistency should be similar to that of a cake batter, but a little softer.
7. Baking the Bases: Divide the batter into three equal parts and pour each part into a baking tray lined with parchment paper. Bake at 180°C for about 25-30 minutes. Check if they are done using the toothpick test. Let the bases cool in the tray for 10 minutes, then carefully remove them to a cooling rack.
Preparing the Cream
8. Boiling the Milk with Semolina: In a large pot, bring the milk (800 ml) to a boil along with the semolina, sugar, and vanilla sugar. Stir constantly to avoid lumps.
9. Thickening the Cream: Once the mixture reaches a pudding-like consistency, add the butter and grated white chocolate. Continue stirring over low heat until the butter and chocolate are completely melted. Let the cream cool slightly.
Assembly
10. Cream Layer: When the bases are completely cooled, take the first base and spread some cream over it. Repeat this process with the second base.
11. Finishing the Cake: Place the last base on top and prepare the chocolate glaze. Melt the dark chocolate together with the two tablespoons of butter. When homogeneous, pour the hot glaze over the cake.
12. Cooling: Cover the cake with plastic wrap and let it cool for at least 12 hours before cutting. This resting time will allow the flavors to blend perfectly.
Serving and Recommendations
To add a touch of elegance, you can sprinkle some white chocolate flakes on top of the cake before serving. Also, a scoop of natural whipped cream or vanilla ice cream can perfectly complement this dessert.
Nutritional Benefits
This cake is rich in calories but also in nutrients, thanks to ingredients like milk and butter. Semolina provides a source of carbohydrates, while white and dark chocolate contribute antioxidants. Each serving has about 400-500 kcal, so it is advisable to enjoy it in moderation.
Frequently Asked Questions
- Can I replace semolina with another ingredient?
Yes, you can experiment with almond or oat flour, but the texture will be different.
- How can I store the cake?
The cake keeps well in the fridge, covered, for up to 5 days.
- Is it necessary to soak the bases?
No, the bases are moist and flavorful due to the cream and caramel, so soaking is not necessary.
Possible Variations
If you want to add a touch of originality, you can try including berries between the cream layers or adding a hint of rum or almond essence to the semolina cream. These small adjustments can transform a classic recipe into a true feast for the senses.
Regardless of the occasion, the Caramel Cake 2011 with Semolina Cream is a delicious choice that will leave an unforgettable impression. So, embrace the culinary art and bring this spectacular recipe to life! Enjoy!
Ingredients: For the base: 3 egg yolks, 200 ml milk, 400 g sugar, 200 ml oil, about 500 g flour, vanilla sugar, 1 packet of baking powder. For the cream: 800 ml milk, 9 tablespoons of semolina, 50 g white chocolate, 200 g butter, vanilla sugar, 6 tablespoons of sugar. For decoration: 100 g dark chocolate, two tablespoons of butter.
