Caramel Cream Cake

Caramel Cream Cake: a refined and decadent delicacy

I invite you to embark on a culinary adventure together, transforming any occasion into a memorable moment. The caramel cream cake is a simple yet elegant recipe, perfect for lovers of sophisticated desserts. This recipe is ideal for impressing family and friends, as well as indulging yourself. Let's get started!

Total preparation time: 1 hour and 15 minutes (plus cooling time)
Number of servings: 12

Ingredients:

For the base:
- 6 fresh eggs
- 120 g granulated sugar
- 180 g flour

For the cream:
- 200 g milk caramels
- 350 ml liquid cream

For the syrup:
- 2 heaping tablespoons of sugar
- 1 teaspoon lemon juice
- 200 ml water

For decoration:
- 150 ml whipped liquid cream

Step 1: Preparing the base

Start by preparing the base, which will be the foundation of this delicious cake. In a large bowl, add the 6 whole eggs and sugar. Use an electric mixer to beat them together at high speed until the mixture becomes fluffy and light in color. This step is essential, as the incorporated air will help the base to be light and airy.

Once you have a homogeneous mixture, gradually add the sifted flour, mixing with a spatula or wooden spoon. It's important not to overmix, so as not to destroy the air in the eggs. Gently, but effectively!

Grease a 26 cm springform pan with a little butter and dust it with flour. This will prevent the base from sticking and make it easier to remove from the pan. Pour the mixture into the pan and level the surface with a spatula.

Bake the base in a preheated oven at 180°C for 20-25 minutes. It is recommended to do the toothpick test: if it comes out clean, the base is ready. Once baked, let it cool completely on a wire rack.

Step 2: Preparing the caramel cream

Now, let's focus on the divine caramel cream! In a saucepan, add 250 ml of liquid cream and the milk caramels. Place the saucepan over low heat and stir constantly until the caramels are completely melted. It is important not to let the cream boil, but to stir patiently to achieve a smooth texture.

Once the caramels have melted, let the mixture cool slightly, then add the remaining 100 ml of liquid cream. Use a mixer to beat the mixture at high speed until it becomes a thick and fluffy foam. This step will give the cream an airy and delicious texture. Set the cream aside.

Step 3: Preparing the syrup

To add a touch of moisture and flavor to the bases, we will prepare a simple syrup. In a small saucepan, caramelize the two tablespoons of sugar with a few drops of water, stirring constantly until the sugar caramelizes. Then, add 200 ml of water and let it simmer on low heat, stirring until the caramel dissolves completely. Add the lemon juice for an extra touch of freshness and let the syrup cool.

Step 4: Assembling the cake

Once the base is completely cooled, cut it into two equal halves. Soak each half with the prepared syrup, making sure to evenly cover the entire surface.

In the springform pan, place the first half of the base, then add a generous portion of caramel cream, leveling it with a spatula. Cover with the other half of the base, ensuring it is well aligned. Cover the cake with plastic wrap and refrigerate overnight to set and meld the flavors.

Step 5: Decorating the cake

The next day, remove the cake from the pan and place it on an attractive platter. Whip 150 ml of liquid cream until you achieve a thick foam and decorate the cake according to your imagination. You can add chocolate shavings, toasted nuts, or even fresh fruit for a contrast of textures and flavors.

Serving suggestions:

This caramel cream cake pairs perfectly with a cup of aromatic coffee or a fruit tea. Serve it on special occasions, such as anniversaries or parties, and you will surely be the center of attention.

Frequently asked questions:

- Can I use other types of caramel? Of course! You can experiment with salted caramels or vanilla-flavored ones for a different taste.

- How can I improve the texture of the cream? Make sure the cream is well chilled before whipping it, to achieve a firmer foam.

- Can I make the cake in advance? Yes, this cake can be made a day ahead, and the flavors will intensify as it rests in the refrigerator.

This caramel cream cake is not only a delight but also an opportunity to enjoy cooking and create beautiful moments with loved ones. Don’t forget to experiment and add a personal touch, such as a splash of vanilla essence or even a pinch of sea salt on top of the cream, for a unique flavor contrast.

Enjoy every bite and the success of your recipe!

 Ingredients: For the dough 6 eggs 120 g sugar 180 g flour For the cream 200 g milk caramels 350 ml liquid cream Syrup 2 heaping tablespoons of sugar 1 teaspoon of lemon juice 200 ml water For decoration 150 ml whipped liquid cream, whipped stiff