Caramel Cake

Special Caramel Cake for Holidays

When it comes to celebrating the special moments in our lives, a delicious cake can turn any occasion into a memorable moment. Today, I invite you to prepare a Caramel Cake together, a perfect recipe for celebrating birthdays, anniversaries, or simply to indulge your loved ones. This cake is a true delight, with a fluffy base, a fine caramel cream, and a velvety glaze. Let's get started!

General Information:
- Preparation time: 30 minutes
- Baking time: 30-35 minutes
- Total time: about 1 hour
- Number of servings: 10-12

Ingredients

For the base:
- 5 large eggs
- 100 g sugar
- 2 tablespoons oil
- 100 g flour
- 30 g starch
- 1 teaspoon baking powder
- 3 tablespoons chocolate chips (optional)

For the cream:
- 3 egg yolks
- 200 g sugar
- 220 ml milk
- 250 ml heavy cream
- 1 tablespoon starch
- 19 g gelatin (1 packet)

For the syrup:
- 50 g sugar
- 100 ml water
- 2 tablespoons chocolate liqueur (optional)

For the glaze:
- 100 g dark chocolate
- 50 g butter
- 50 ml cream
- 1 tablespoon chocolate liqueur (or brandy)

For decoration:
- Caramelized nuts
- Sugar caramelized shards

Step by Step

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the egg whites are free of yolk to achieve a perfect foam.

2. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until they become foamy. Then, gradually add the sugar, continuing to mix until you achieve a glossy and firm foam.

3. Adding the yolks: In another bowl, mix the yolks with the oil. Slowly pour this mixture over the egg whites, folding gently with a spatula from top to bottom until incorporated.

4. Dry ingredients: In a separate bowl, sift the flour, starch, and baking powder. Add them to the egg mixture and gently fold with the spatula. Finally, add the chocolate chips and mix again.

5. Baking: Pour the batter into a baking pan lined with parchment paper and place it in a preheated oven at 180°C. Bake for 30-35 minutes, or until the base is golden brown and passes the toothpick test.

Step 2: Preparing the cream

1. Mixing the yolks: In a bowl, mix the yolks with the starch. This will help thicken the cream.

2. Caramelizing the sugar: In a saucepan, place the sugar over heat and let it caramelize until it turns golden. Be careful of the steam when adding the hot milk! Stir constantly to dissolve all the sugar.

3. Combining the ingredients: Pour the caramelized sugar mixture over the yolks, stirring vigorously to avoid lumps. Place the mixture over heat and cook, stirring continuously, until the cream thickens.

4. Hydrating the gelatin: Soak the gelatin in a few tablespoons of cold water. When the cream has cooled slightly, add the gelatin and mix well.

5. Incorporating the cream: Whip the heavy cream until fluffy and gradually add it to the caramel cream, mixing carefully.

Step 3: Preparing the syrup

1. Syrup: In a saucepan, add the water with the sugar and let it boil until all the sugar dissolves. Once cooled, add the chocolate liqueur if you choose to use it.

Step 4: Preparing the glaze

1. Glaze: In a small saucepan, melt the chocolate with the cream over low heat. When completely melted, add the butter and stir until homogeneous. Let it cool slightly until it reaches a thicker consistency.

Step 5: Assembling the cake

1. Cutting the base: When the base has completely cooled, cut it in half horizontally.

2. Filling the layers: Soak both layers with the sugar syrup and fill them with the caramel cream. Make sure to distribute the cream evenly.

3. Glazing: Pour the chocolate glaze over the cake, starting from the center, and let it gently flow over the edges for an elegant effect.

Step 6: Decorating

1. Decoration: For the caramelized nuts, caramelize 100 g of sugar, add the chopped nuts and let them cool. After they have cooled, crush them and sprinkle them over the cake. For the shards, caramelize a few tablespoons of sugar and draw lines on a buttered baking sheet.

Tips and Variations

- Basic ingredients: Use fresh and quality ingredients for the best results. Fresh eggs and quality sugar can influence the final taste of the cake.
- Variations: You can replace the chocolate liqueur with another type of liqueur or a fruit syrup for a different flavor. You can also add berries to the cream for a delicious contrast.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce for a contrast of flavors and textures.

Nutritional Information

This Caramel Cake is a decadent dessert, having around 350-400 calories per serving, depending on the portion served and the ingredients used. Although it is a rich choice, ingredients like eggs and cream also provide nutritional benefits, such as proteins and healthy fats.

Frequently Asked Questions

- Can I use other types of chocolate? Yes, you can experiment with milk or white chocolate, but the flavor will vary.
- What if the cream doesn't thicken? Make sure you have mixed well and let the cream boil sufficiently. If necessary, you can add a little more starch dissolved in cold water.
- How do I store the cake? Keep it in the refrigerator in an airtight container to maintain its freshness.

Now that you have all the necessary information, it's time to start cooking. The Caramel Cake will undoubtedly impress with its rich flavor and elegant appearance. Happy Holidays!

 Ingredients: Base: 5 eggs, 100 g sugar, 2 tablespoons oil, 100 g flour, 30 g starch, 1 baking powder, 3 tablespoons chocolate chips. Cream: 3 egg yolks, 200 g sugar, 220 ml milk, 250 ml whipped cream, 1 tablespoon starch, 19 g gelatin. Syrup: 50 g sugar, 100 ml water, 2 tablespoons chocolate liqueur (I didn't add this). Glaze: 100 g dark chocolate, 50 g butter, 50 ml whipped cream, 1 tablespoon chocolate liqueur (I added cognac).

 Tags:  cake caramel whipped cream nut