Kodrit Kadir

Today's dessert is a true delight for the senses: a caramel cream cake inspired by Eastern traditions, but with a personal touch. Whether you are passionate about Arabic cuisine or simply love delicious desserts, this recipe will surely impress you. Let’s embark on this culinary journey together!

Caramel Cream Cake - an Eastern delicacy

Preparation time: 15 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes
Servings: 8-10

Ingredients for the cream:
- 800 ml milk (preferably fresh for a richer taste)
- 5 eggs (at room temperature for better incorporation)
- 200 g sugar (if you prefer a less sweet dessert, you can reduce it to 150 g)
- 1 packet of vanilla sugar (or a teaspoon of vanilla extract)
- 1 essence of rum (optional, but adds a special note)

Ingredients for the base:
- 1 egg (at room temperature)
- 100 g sugar
- 100 ml milk
- 100 ml oil (sunflower oil is ideal, but you can also use olive oil for a more intense flavor)
- 1 packet of baking powder (half a packet is sufficient if you want a denser base)
- 100 g flour
- 3 tablespoons of cocoa (for a rich flavor and beautiful color)
- 1 packet of instant coffee (or 1 tablespoon of instant coffee)

Ingredients for caramel:
- 7-8 tablespoons of sugar (for a delicious crust, make sure the sugar is evenly distributed in the pan)

Preparation:

1. Caramelizing the sugar:
Start by caramelizing the sugar. Pour the 7-8 tablespoons of sugar into a pan over medium heat. Stir gently until the sugar melts and turns golden. Be careful not to burn it, as it will take on a bitter taste. Once the sugar is caramelized, quickly pour it into the baking mold, ensuring you evenly coat the bottom.

2. Preparing the cream:
In a large bowl, beat the eggs with the sugar and vanilla sugar until they become a smooth mixture. Add the warm milk and rum essence, stirring gently to avoid foaming. This cream will give a wonderful taste to your cake.

3. Preparing the base:
In another bowl, mix the egg with the sugar, oil, and milk. Then incorporate the flour, cocoa, baking powder, and instant coffee, mixing well to achieve a uniform composition. Don’t worry if it seems like there’s less batter than expected; the base will rise during baking!

4. Assembling the cake:
In the caramel-coated pan, first pour in the prepared cream, then carefully pour the base mixture in the center of the cream. It’s important not to mix the two layers so that the base rises to the surface during baking.

5. Baking:
Preheat the oven to 180 degrees Celsius. Bake the cake for 35-40 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, the cake is perfect.

6. Cooling and serving:
After baking, let the cake cool at room temperature, then place it in the fridge for a few hours (ideally overnight). This will allow the flavors to meld. When ready to serve, carefully invert the cake onto a flat plate.

Serving:
The caramel cream cake is delicious served plain or alongside a berry sauce. You can also add a spoonful of sour cream or whipped cream for an extra flavor boost.

Tips and variations:
If you want to improve the texture of the base, you can try using a base composition from the classic caramel cream cake recipe, adding cocoa and instant coffee as mentioned. You can also experiment with different flavors by adding cinnamon or cardamom to the egg cream for an exotic note.

Nutritional benefits:
This dessert is rich in protein due to the eggs and contains milk, a good source of calcium. However, due to the sugar content, it is recommended to consume it in moderation.

Frequently asked questions:
- Why did the base turn out crumbly? It’s possible that the egg in the mixture was not well incorporated or it was overbaked. Make sure to respect the baking time and that the ingredients are well mixed.
- Can I use plant-based milk? Yes, you can replace cow’s milk with almond or soy milk, but keep in mind that the flavors will change slightly.

This caramel cream cake is more than just a dessert; it’s a story of tastes, textures, and flavors that will never disappoint. Try it and let yourself be carried away by its unmistakable flavor!

 Ingredients: For the cream: - 800 ml milk - 5 eggs - 200 g sugar (150 g is enough too) - 1 vanilla sugar - 1 rum essence For the base: - 1 egg - 100 grams sugar - 100 ml milk - 100 ml oil - 1 packet of baking powder (I think half is enough) - 100 grams flour - 3 tablespoons cocoa - 1 packet of Nescafe For the caramel, 7-8 tablespoons sugar. We caramelize the sugar and coat a pot with this caramel.

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