Burnt sugar sheet cake

Burnt sugar sheet cake - a delicacy that combines the fluffy texture of sponge cake with a fine cream and a caramelized topping, is the perfect dessert to conclude a special meal or to indulge your loved ones. This recipe is a true homage to culinary tradition, bringing together simple yet flavorful ingredients to create a dessert that is sure to impress.

Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12

Ingredients for burnt sugar sheet cake:
- 5 large eggs
- 5 tablespoons of flour
- 5 tablespoons of sugar
- 3 tablespoons of ground walnuts

Ingredients for the cream:
- 500 ml of milk
- 4 egg yolks
- 4 tablespoons of flour
- 150 g of sugar
- 1 pack of margarine or butter (150 g, 82% fat)

Ingredients for the sugar topping:
- 10 tablespoons of sugar

Ingredients for the glaze:
- 4 tablespoons of cocoa
- 4 tablespoons of hot water
- 4 tablespoons of oil
- powdered sugar to taste or melted milk chocolate in a water bath

Step-by-step preparation:

1. Preparing the sponge sheets: Start by preheating the oven to 180°C. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until frothy. In another bowl, mix the yolks with the sugar and beat until they become a fluffy cream. Add the flour and ground walnuts, mixing gently to avoid lumps. Then fold in the beaten egg whites with light, upward motions to keep the air in the mixture.

2. Baking the sheets: Divide the mixture into three equal parts and pour each part into a baking tray lined with parchment paper. Bake each sheet for about 10-12 minutes or until they become golden and pass the toothpick test. After baking, let the sheets cool on a rack.

3. Preparing the cream: In a bowl, mix the 4 tablespoons of flour with a little cold milk, stirring well to obtain a smooth paste. In a saucepan, bring the remaining milk along with the sugar to a boil. When the milk starts to boil, take a few tablespoons of it and gradually add it over the flour and yolk mixture, stirring constantly to prevent the yolks from coagulating. Then pour the entire mixture back into the saucepan and cook over low heat, stirring continuously until the cream thickens. It is essential not to let the cream boil, just to keep it on the heat until it becomes creamy.

4. Cooling the cream: Once the cream is ready, remove it from the heat and let it cool covered with plastic wrap, to prevent a skin from forming. When it is warm, add the cubed margarine or butter and mix well until completely melted.

5. Caramelizing the sugar: In a clean pan, pour the 10 tablespoons of sugar and let it caramelize over medium heat. Be careful not to burn it, stirring occasionally. When it turns golden, quickly and evenly spread it over two of the sponge sheets, allowing it to cool and solidify.

6. Assembling the cake: Place the first sheet with caramelized sugar on a platter. Spread a generous portion of cream, then add the second sheet with caramelized sugar. Over this, spread more cream and cover with the last sponge sheet.

7. Preparing the glaze: In a bowl, mix the cocoa with hot water and oil. If you prefer, you can add powdered sugar to taste or melted milk chocolate for a more decadent glaze. Pour the glaze evenly over the cake.

8. Cooling and serving: Let the cake cool at room temperature, then refrigerate it for a few hours or ideally overnight. This helps the flavors meld and makes the cake easier to cut.

Possible variations: You can experiment with various flavors, adding vanilla to the cream or even a little rum essence for a more sophisticated note. Also, instead of ground walnuts, you can use almonds or even pecans for a different taste.

Frequently asked questions:
1. Can I use free-range eggs? Yes, free-range eggs provide a richer flavor and a more intense color.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream and glaze, adjusting to taste.
3. How do I store the cake? It keeps well in the refrigerator, covered, for 3-4 days.

Nutritional benefits: This cake is a source of energy due to the sugar and eggs, and the cream adds healthy fats from butter or margarine. The walnuts add protein and minerals, making this dessert a more balanced choice, especially when enjoyed in moderation.

Serving suggestion: You can serve the cake with a scoop of vanilla ice cream or a berry sauce for a delicious contrast.

The burnt sugar sheet cake is more than just a dessert; it is a culinary experience that brings joy and beautiful memories. Treat yourself or share this recipe with loved ones, and each bite will bring a smile. Enjoy!

 Ingredients: I got the recipe from Mrs. Lisa's blog. Thank you, ma'am! 5 eggs, 5 tablespoons of flour, 5 tablespoons of sugar, 3 tablespoons of ground walnuts. CREAM: 1/2 liter of milk, 4 egg yolks, 4 tablespoons of flour, 150 g sugar, 1 pack of RAMA or 82% fat butter. SUGAR TOPPING: 10 tablespoons of sugar, GLAZE: 4 tablespoons of cocoa, 4 tablespoons of hot water, 4 tablespoons of oil, powdered sugar to taste or melted milk chocolate in a water bath.