Burnt Sugar Foam Cake

The burnt sugar foam cake is a sophisticated dessert that is also easy to make, impressing with its delicate texture and irresistible taste. This recipe combines a fluffy base, a fine cream, and a burnt sugar foam that melts in your mouth, offering a unique culinary experience. Let's venture into making this delicious dessert!

Preparation time: 30 minutes
Baking time: 15 minutes
Cooling time: 4-5 hours
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of flour
- 6 tablespoons of sugar
- a pinch of salt
- 4 tablespoons of ground walnuts
- vanilla essence or rum essence to taste

For the cream:
- 1 pack of Rama Maestro margarine
- 1 teaspoon of cocoa
- 1 cup of milk
- 5 teaspoons of flour
- 150 g sugar
- rum or vanilla essence to taste

For the syrup:
- 100-150 ml water
- 2-3 tablespoons of sugar

For the burnt sugar foam:
- 6 egg whites
- 250 g sugar
- 6 tablespoons of sugar separately

Step by step

1. Preparing the syrup

Start by preparing the syrup to give it time to cool. In a saucepan, add 100-150 ml of water and 2-3 tablespoons of sugar. Boil the mixture over medium heat, stirring occasionally, until the sugar completely dissolves. Once the syrup has boiled, let it cool.

2. Preparing the cream

Now that the syrup is ready, you can move on to the cream. In a cup, dissolve the 5 teaspoons of flour in cold milk. Then, pour this mixture into a saucepan and add cocoa. Boil the mixture over low heat, stirring continuously to prevent sticking, until the cream thickens.

After it has cooled, mix the obtained cream with the Rama Maestro margarine, which has been previously creamed with 150 g of sugar and rum or vanilla essence. Make sure everything is well homogenized. Put the cream in the fridge to firm up a bit.

3. Preparing the base

In a bowl, beat the egg whites with a pinch of salt using a mixer until you obtain a stiff foam. In another bowl, mix the egg yolks with 6 tablespoons of sugar until creamy. Add the flour and ground walnuts, along with the vanilla or rum essence, mixing well.

Fold the beaten egg whites into the egg yolk mixture using a spatula to keep the air in the egg whites. Pour the mixture into a greased and floured baking pan. Bake the base in a preheated oven at 180°C for 10-15 minutes. Check if it is baked by inserting a toothpick; if it comes out clean, the base is ready.

4. Assembling the cake

After the base has completely cooled, soak it with the prepared syrup. Then, pour the cold cream over the base, smoothing it with a spatula.

5. Preparing the burnt sugar foam

For the burnt sugar foam, beat the 6 egg whites with the mixer until you obtain a firm foam. In a separate saucepan, add 6 tablespoons of sugar and let it melt until it becomes a caramel syrup. When the sugar is melted, gradually pour it over the egg white foam, continuously mixing with the mixer to avoid crystal formation.

Pour the burnt sugar foam over the cream on the base, smoothing it with a spatula. Put the cake in the fridge for 4-5 hours to set.

6. Serving

Before serving, you can sprinkle a little instant coffee or grated chocolate on top of the cake for added flavor and an attractive appearance. Each slice will bring a sweet taste and a soft texture that will delight anyone who tastes it.

Useful tips

- If you want to give it a more intense flavor, you can add a few drops of orange essence to the margarine cream.
- Make sure all ingredients are at room temperature before you start preparing to achieve a uniform mixture.
- You can experiment with different types of nuts in the base, such as almonds or hazelnuts, to give it a distinctive flavor.

Nutritional benefits

This burnt sugar foam cake is a combination of proteins from eggs, healthy fats from margarine and nuts, and sugars that provide energy. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.

Frequently asked questions

1. Can I replace margarine with butter?
Yes, you can use butter instead of margarine for a richer flavor. Make sure it is well softened for easy incorporation.

2. What is the best way to store the cake?
The cake is best stored in the fridge, covered with plastic wrap, to prevent drying out.

3. Can I use brown sugar instead of white sugar?
Brown sugar can add a caramel note and a deeper flavor to the cake, so it is an excellent choice!

4. How can I customize the recipe?
You can add chocolate pieces to the cream or use fresh fruits between layers to add a touch of freshness.

In conclusion, the burnt sugar foam cake is a dessert that not only delights the taste buds but also brings a touch of joy to any occasion. Make it with love, and you will surely impress your loved ones! Bon appétit!

 Ingredients: For the base: 6 eggs, 6 tablespoons of flour, 6 tablespoons of sugar, a pinch of salt, 4 tablespoons of ground walnuts, vanilla essence or rum essence to taste. For the cream: one pack of Rama Maestro margarine, one teaspoon of cocoa, one cup of milk, 5 teaspoons of flour, 150 g of sugar, rum or vanilla essence to taste. For the syrup: 100-150 ml of water, 2-3 tablespoons of sugar. For the burnt sugar foam: 6 egg whites, 250 g of sugar, and 6 tablespoons of sugar separately.