Caramel Cream Cake

Caramel Cream Cake: a delicacy that combines the fine texture of the cream with the fluffy base, all covered by a layer of sweet, golden caramel. This recipe, which I cherish immensely, was shared with me by Miha, and I am delighted to share it with you. Whether you prepare it for a special occasion or simply to pamper your family, this cake will bring smiles to everyone's faces.

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 servings

Ingredients

For the caramel cream:
- 6 eggs
- 700 ml milk
- 6 tablespoons sugar
- 1 tablespoon cornstarch
- vanilla essence (to taste)

For the base:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- 2 tablespoons oil
- 1 teaspoon baking powder
- vanilla essence (to taste)

For the caramel:
- 5 tablespoons sugar

Preparation

1. Preparing the caramel

Start by caramelizing the sugar. In a 22 cm saucepan, add the 5 tablespoons of sugar and place it over medium heat. Be careful as the sugar will melt quickly. Stir gently with a silicone spatula to avoid crystallization. When the sugar becomes liquid and takes on a golden color, remove the saucepan from the heat.

Practical tip: Make sure not to leave the caramel on the heat for too long, or it will become bitter. Once you achieve a nice color, pour it evenly over the bottom of the saucepan and, using a spatula, spread it gently on the sides. Let it cool completely.

2. Preparing the caramel cream

In a large bowl, beat the eggs with the sugar until you obtain a homogeneous mixture. Add the cornstarch and continue mixing. Then, gradually add the milk, stirring continuously to prevent lumps from forming. Add vanilla essence to taste.

Pour this mixture over the cooled caramel in the saucepan. Place the saucepan over medium heat and let the cream set. You will know it’s ready when the edges start to pull away from the saucepan.

Frequently asked question: How do I know when the cream is sufficiently baked? A good hint is to observe that small bubbles form on the surface and the mixture becomes slightly firm.

3. Preparing the base

Start by beating the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until you achieve a glossy meringue.

In another bowl, whisk the egg yolks with the oil and vanilla essence. Add this mixture to the meringue, gently folding with a spatula to avoid losing the air in the egg whites.

Sift the flour with the baking powder and gradually incorporate it into the meringue mixture, mixing carefully.

4. Assembling the cake

Carefully pour the base mixture over the caramel cream that has already begun to set. Place the saucepan in the preheated oven at 180°C and let it bake for 40-45 minutes or until the base is golden brown and passes the toothpick test.

Additional tip: If you want to give it an even more intense flavor, you can add a little lemon or orange zest to the base mixture.

5. Cooling and serving

After the cake is baked, remove it from the oven and let it cool completely in the saucepan. Then, place a plate over the saucepan and, with a firm motion, invert it without lifting the saucepan. The caramel will beautifully drizzle over the cake.

Let it cool to room temperature, then you can serve it plain or with whipped cream and strawberry syrup, as we did.

Serving suggestion: Add some fresh fruits around the plate for a splash of color and flavor.

Personal note

This caramel cream cake reminds me of the moments spent with family, savoring every bite. Each slice is an explosion of perfectly blended flavors, and the caramel adds a touch of magic. I encourage you to try this recipe and share the result with your loved ones.

Nutritional information

A serving of caramel cream cake contains approximately 250-300 calories, depending on the ingredients used. It is a good source of protein, thanks to the eggs, and provides a calcium boost from the milk. You’ll also find a touch of carbohydrates from the sugar and flour in this cake, making it an ideal dessert to be enjoyed in moderation.

Possible variations

If you want to bring a touch of innovation, you can try adding melted chocolate to the base mixture or even replace the milk with coconut milk for an exotic variant. You can experiment with various essence flavors, such as almond or rum, to personalize your dessert.

I hope this recipe inspires you to cook and enjoy every moment spent in the kitchen. Bon appétit!

 Ingredients: Cream 6 eggs 700 ml milk 6 tablespoons sugar 1 tablespoon starch vanilla essenceBase 4 eggs 4 tablespoons sugar 4 tablespoons flour 2 tablespoons oil 1 teaspoon baking powder vanilla essenceCaramel 5 tablespoons sugar

 Tags:  burnt sugar cream eggs milk starch caramel