Nutella and caramel cake
Nutella and Caramel Cake: A Delicious and Easy Recipe
If you're looking for a quick and tasty dessert that will delight your senses and impress your loved ones, you've found the perfect recipe! The Nutella and caramel cake is a divine combination, a perfect mix of the fluffy texture of the cake and the sweetness of caramel. Additionally, its elegant appearance makes it ideal for any occasion, even to celebrate the month of love. So, get ready to discover how to create this irresistible dessert step by step!
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 8-10
Ingredients:
For the cake:
- 5 eggs
- 10 tablespoons of sugar
- 17 tablespoons of flour
- 1 teaspoon of baking powder
- a pinch of salt
- 1 vanilla bean (using only the seeds)
For the Nutella cream:
- 2 tablespoons of Nutella
- 2 tablespoons of milk
- 1 tablespoon of butter/margarine
- 1 tablespoon of sugar
For the caramel:
- 150 g sugar
- 100 ml liquid cream
- 100 g butter
For decoration:
- 50 g ground nuts (optional, for added texture)
A bit of history:
The cake is a classic dessert, popular in many cultures, known for its versatility. This type of pastry began being made in the medieval period, and recipes have evolved over time. Today, cakes can be found in countless variations, and the combination with Nutella adds a modern and innovative touch. Caramel, on the other hand, brings a deep sweetness and rich flavor, transforming the cake into a true delicacy.
Preparation techniques:
1. Separating the eggs: Start by separating the egg whites from the yolks. This step is essential for achieving a fluffy cake. Make sure no traces of yolk remain in the egg whites, as they won't whip well with the sugar.
2. Beating the yolks: In a bowl, whisk the yolks with the 10 tablespoons of sugar until the mixture becomes creamy and light yellow. You can use an electric mixer to save time and effort.
3. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until they become frothy and double in volume. This step will ensure an airy texture for the cake.
4. Combining the mixtures: Pour the yolk mixture over the beaten egg whites and gently fold together using a spatula to avoid losing air from the egg whites. Then add the flour mixed with the baking powder and the vanilla seeds. Mix gently until everything is well incorporated.
5. Nutella cream: In a small saucepan, combine the 2 tablespoons of Nutella, 2 tablespoons of milk, 1 tablespoon of butter, and 1 tablespoon of sugar. Place the mixture over low heat and stir continuously until smooth. Let it cool slightly, then add it to the cake mixture, stirring carefully.
6. Preparing the pan: Line a loaf pan or a heart-shaped mold with parchment paper and lightly grease it with oil. This step will make it easier to remove the cake after baking.
7. Assembling the cake: We recommend proceeding as you would for a zebra cake. Place a spoonful of the white mixture, followed by one of the Nutella mixture, alternating until both mixtures are finished. This will create an attractive visual effect and interesting texture.
8. Baking: Preheat the oven to a medium temperature (about 180°C) and place the pan in the oven for about 30 minutes. Every oven behaves differently, so it's good to do the toothpick test: insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
9. Cooling: After baking, remove the cake from the pan and let it cool on a wire rack. This step is important to avoid condensation and maintain a fluffy texture.
10. Preparing the caramel: In a small pot, melt the 150 g of sugar over low heat, stirring constantly until it turns golden. Remove from heat and gradually add the liquid cream, stirring vigorously to avoid lumps. Add half of the butter and return to heat, stirring continuously until smooth. Once the butter has melted, remove from heat and add the remaining butter, stirring until it cools and thickens.
11. Assembly: Pour the caramel over the cake, ensuring that the entire surface is evenly covered. You can sprinkle ground nuts on top for added texture and flavor.
Serving suggestions:
This Nutella and caramel cake pairs perfectly with a scoop of vanilla ice cream or a fresh fruit sauce. Additionally, a cup of coffee or a fragrant tea will complement the dessert beautifully.
Fun facts and variations:
If you want to add a touch of originality, you can try adding some chocolate chunks or caramelized nuts to the cake mixture. You can also replace Nutella with another chocolate spread or hazelnut paste, depending on your preferences.
Nutritional information:
This Nutella and caramel cake recipe contains approximately 350 calories per serving, depending on the slice size and ingredients used. It is a dessert rich in carbohydrates and fats, but it also offers some benefits thanks to the nuts, which provide protein and healthy fats.
Frequently asked questions:
1. Can I use another type of flour?
Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture of the cake may be slightly different.
2. How can I keep the cake fresh longer?
I recommend storing it in an airtight container at room temperature. You can freeze it and take it out a few hours before serving to thaw.
3. What is the secret to a perfectly fluffy cake?
Beating the egg whites until they form a stiff foam and carefully folding them into the yolk mixture is the key to an airy cake.
This Nutella and caramel cake will not only satisfy your sweet cravings but also bring smiles to the faces of your loved ones. So, put on your apron and experiment with this simple and delicious recipe! Enjoy!
Ingredients: For the cake we need: 5 eggs, 10 tablespoons of sugar, 17 tablespoons of flour, 1 teaspoon of baking powder, a pinch of salt, 1 vanilla pod (from which we use only the seeds). For the Nutella cream: 2 tablespoons of Nutella, 2 tablespoons of milk, 1 tablespoon of butter/margarine, 1 tablespoon of sugar. For the caramel: 150 g of sugar, 100 ml of liquid cream, 100 g of butter. For decoration: 50 g of ground nuts.
Tags: nutella cake chocolate cake
