Caramel cream cake
Caramel Cream Cake – A Holiday Delight
Welcome to the delicious world of desserts! Today, we will prepare a caramel cream cake, specially dedicated to our lovely Cris, who is celebrating her wedding anniversary. This cake is a true delight, featuring a fluffy texture and a sweet, velvety cream, perfect for a special occasion. Without cocoa, we focus on the rich flavors of caramel, ensuring that each slice brings a smile to the faces of our loved ones.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12
Ingredients
For the sponge:
- 6 large eggs (at room temperature)
- 1 cup sugar (approximately 200 g)
- 1 cup flour (approximately 130 g)
For the cream:
- 1 packet of caramel cream (approximately 100 g)
- 250 ml milk (boiled and cooled)
- 4 tablespoons sugar (approximately 60 g)
For the syrup:
- 700 ml water
- 1 cup sugar (approximately 200 g)
- 1 teaspoon rum extract (for added flavor)
For decoration:
- 250 ml Hulala whipped cream (or liquid cream)
Practical tips about ingredients
- Eggs: Make sure they are at room temperature, as they will incorporate better and contribute to a fluffier sponge.
- Sugar: Use fine sugar to ensure it dissolves completely and avoids any unsightly granules in the cream.
- Flour: Sifting the flour before use helps aerate it, making the sponge lighter and fluffier.
- Caramel cream: You can use a store-bought packet of caramel cream or make it at home for a more authentic taste.
- Whipped cream: If you prefer, you can use natural whipped cream, but be sure to whip it well to achieve a stable texture.
Cake preparation
Step 1: Preparing the sponge
1. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with an electric mixer on high speed until foamy. Gradually add 1 cup of sugar, continuing to beat until you achieve a firm meringue.
2. In another bowl, beat the yolks until creamy. Gradually fold in the sifted flour, mixing gently with a spatula or using the mixer on low speed until combined.
3. Gently fold the meringue into the yolk mixture, using an up-and-down motion to avoid losing air.
4. Pour the mixture into a baking pan (preferably 24 cm in diameter, lined with parchment paper) and bake at 180°C for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Preparing the caramel cream
1. In the mixer bowl, add the packet of caramel cream and the 4 tablespoons of sugar. Pour in the 250 ml of boiled and cooled milk.
2. Mix on low speed for one minute, then increase to high speed and continue mixing until the cream thickens and becomes consistent. This process should take about 5-7 minutes.
Step 3: Preparing the syrup
1. In a saucepan, add 700 ml of water and 1 cup of sugar. Boil for a few minutes, stirring until the sugar completely dissolves.
2. Once boiled, add the rum extract and let the syrup cool.
Step 4: Assembling the cake
1. Once the sponge has completely cooled, carefully cut it into 3 equal layers. You can use a serrated knife for even cuts.
2. Place the first layer of sponge on a serving platter and generously soak it with the cooled syrup. This step is essential for keeping the cake moist and flavorful.
3. Spread some of the caramel cream over the first layer of sponge. Repeat the process with the second layer, finishing with the last layer of sponge.
4. Then, cover the cake with whipped cream, ensuring it is evenly spread over the entire surface. You can use a piping bag to create beautiful decorations if desired.
Serving suggestions
The caramel cream cake is best served with a glass of sweet wine or a fruit tea. It’s perfect for a party or celebration, bringing a sense of joy and festivity. You can also add some fresh fruits, such as strawberries or raspberries, for a contrast of flavors and colors.
Possible variations
- Add nuts: You can sprinkle chopped nuts or almonds between the layers of the cake for added texture.
- Salted caramel cream: If you enjoy sweet and salty combinations, you can add a pinch of sea salt to the caramel cream to enhance the flavors.
- Fruits: You can add a layer of banana or peach slices between the sponges for a fruity touch.
Nutritional benefits
This cake is a delicious choice for special occasions, but keep in mind that it is quite caloric, considering the sugar and fats from the cream. A serving contains approximately 350-400 calories, so enjoy it in moderation and savor every bite!
Frequently asked questions
1. Can I use other flavors for the cream?
Yes, you can experiment with flavors like vanilla or almond, adding them to the cream for a personalized touch.
2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 2-3 days. Make sure not to leave it too long, as the cream may soften.
3. Can I freeze the cake?
Yes, you can freeze the sponges before assembly. When you’re ready to serve, let them thaw at room temperature, then add the cream and whipped cream.
4. Can I substitute Hulala whipped cream?
Of course, you can use any type of liquid cream or make whipped cream from heavy cream with sugar.
I hope this caramel cream cake recipe inspires you to spend time in the kitchen and create an unforgettable dessert for your loved ones! Enjoy and a heartfelt "Happy Anniversary!" to Cris!
Ingredients: Sponge Cake: 6 eggs, 1 cup sugar, 1 cup flour. Cream: 1 packet caramel cream, 250ml milk, 4 tablespoons sugar. Syrup: 700ml water, 1 cup sugar, 1 essence of rum. For decoration: whipped cream (250ml).
