Caramel and coffee cake

Caramel and Coffee Cake – a Decadent Delight

If you are looking for a dessert that combines the intense flavor of coffee, the sweetness of caramel, and the fluffy texture of a light sponge cake, you have come to the right place. This caramel and coffee cake is not just a recipe; it's a true culinary experience that will impress any sweet lover. I will present the necessary steps to achieve a perfect cake, along with some useful tips to help you along the way.

Preparation time: 40 minutes
Baking time: 30-40 minutes
Total time: 4 hours (including cooling)
Number of servings: 8-10

Ingredients

For the sponge:
- 5 large eggs (XL)
- 120 g sugar
- 80 g flour
- 20 g cocoa powder
- 3 tablespoons oil
- a pinch of salt

For the caramel cream:
- 300 ml cold liquid cream (30% fat)
- 240 g caramel (you can use store-bought or homemade caramel)
- 5 g gelatin
- 40 ml cold water

For the mascarpone and coffee cream:
- 200 ml cold liquid cream (30% fat)
- 40 g sugar
- 150 g mascarpone
- 2 teaspoons instant coffee

For decoration:
- 200 ml cold liquid cream (30% fat)
- 40 g sugar
- 150 g mascarpone
- 1 heaping tablespoon instant coffee

For soaking:
- 50 g caramel
- 80 ml water

A Short Story about Caramel and Coffee Cake

Caramel and coffee cake is a perfect combination, rooted in the pastry traditions of many cultures. Caramel, with its deep and sweet aroma, is often associated with special moments, while coffee, with its intensity, transforms any dessert into a memorable experience. This recipe brings these flavors together in an elegant and sophisticated way, making it perfect for festive occasions or simply for indulging yourself.

Preparing the Sponge

1. Preheat the oven: Start by preheating the oven to 170 degrees Celsius. This will ensure even baking of the sponge.

2. Separating the eggs: In a bowl, separate the egg whites from the yolks. It is essential that the bowl for the egg whites is clean, free of grease, to achieve a perfect meringue.

3. Beating the egg whites: Place the egg whites in a bowl with a pinch of salt and start mixing at low speed. After a few minutes, when they start to become frothy, increase the mixer speed. Add the sugar in two batches, mixing well after each batch until the sugar is completely dissolved and you achieve a stiff meringue.

4. Incorporating the yolks: Add the yolks to the egg white foam and mix until homogeneous. Then, pour in the oil and mix for a few seconds to incorporate.

5. Sifting the dry ingredients: Mix the flour with the cocoa powder and sift the mixture into the egg foam in 3 batches, using a spatula and circular motions from top to bottom to avoid losing air from the mixture.

6. Baking the sponge: Pour the mixture into an 18 cm diameter cake tin lined with baking paper. Place the tin in the oven and bake for 30-40 minutes. The toothpick test is essential: insert a toothpick into the center of the sponge, and if it comes out clean, the sponge is baked.

7. Cooling the sponge: After removing it from the oven, let the sponge cool completely (ideally, leave it overnight) to allow the flavors to develop.

8. Cutting the sponge: Once cooled, cut the sponge into 4 equal slices, preparing the layers for assembly.

Preparing the Caramel Cream

WARNING! This cream is prepared at the time of assembling the cake.

1. Hydrating the gelatin: Soak the gelatin in cold water for 10 minutes to hydrate it. Then, dissolve the gelatin in a bain-marie by placing the gelatin cup in a pot of boiling water.

2. Beating the cream: In a tall bowl, place the cold liquid cream and sugar. Mix at low speed, then increase the speed until the cream becomes airy and increases in volume.

3. Incorporating the caramel: Add the caramel and dissolved gelatin to the cream, continuing to mix until homogeneous.

Preparing the Mascarpone and Coffee Cream

1. Beating the cream: In another tall bowl, repeat the process of beating the cold liquid cream with sugar until it becomes airy.

2. Adding the mascarpone: Add the mascarpone and mix well until fully incorporated. Then, add the instant coffee and mix until homogeneous.

Assembling the Cake

1. Preparing the pan: Take an 18 cm diameter removable cake pan lined with cling film or baking paper. Place the first sponge slice, lightly soak it with the caramel and water mixture (50 g caramel and 80 ml water).

2. Layering the creams: Add half of the caramel cream, level it, followed by the second sponge slice, which you soak slightly, then add the coffee cream, level it, and then place the third sponge slice (soak it again), followed by the other half of the caramel cream. Finally, place the last sponge slice, which you soak.

3. Cooling the cake: Place the cake in the refrigerator for at least 4 hours. This step is essential to allow the flavors to blend and the cream to stabilize.

Decorating the Cake

1. Preparing the decoration cream: Use the same technique as for the mascarpone and coffee cream to prepare the decoration cream. Beat the cold liquid cream with the sugar, add the mascarpone, then the instant coffee and mix well.

2. Decorating the cake: Place the decoration cream in a piping bag with a nozzle to create rosettes on the surface of the cake. Decorating the cake is your opportunity to perfect your pastry skills. Be creative and add details with love!

Serving and Variations

The caramel and coffee cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. You can experiment with different types of caramel (for example, salted caramel for an interesting contrast) or add toasted nuts for an extra texture.

Frequently Asked Questions

1. Can I use other types of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but the result will vary depending on the type of flour chosen.

2. How can I prevent the sponge from drying out?
Make sure not to overbake it and to soak it well. Additionally, cooling the sponges overnight helps maintain moisture.

3. Can I prepare the cake in advance?
Yes, the cake can be prepared a day in advance and keeps well in the refrigerator, allowing the flavors to develop.

Nutritional Benefits

This cake is not only delicious but also offers some nutritional benefits. Coffee is known for its antioxidant content, while cream and mascarpone provide healthy fats. Of course, it should be consumed in moderation, considering the sugar and calorie content.

Calories

A serving of caramel and coffee cake contains approximately 400-500 calories, depending on the ingredients used and the portion size. It is a delicious choice, but reserved for special occasions!

Conclusion

This caramel and coffee cake is more than just a dessert; it is a true culinary masterpiece. Whether you want to impress your guests or treat yourself after a long day, this recipe is the perfect solution. Dare to experiment and personalize the recipe to your taste! With each step, you will discover the joy of creating a dessert that not only looks good but also delights the taste buds. Enjoy!

 Ingredients: Base: 5 very large eggs (XL) 120 g sugar 80 g flour 20 g cocoa 3 tablespoons oil a pinch of salt Caramel cream: 300 ml cold liquid cream (30% fat) 240 g caramel 5 g gelatin 40 ml cold water Mascarpone and coffee cream: 200 ml cold liquid cream (30% fat) 40 g sugar 150 g mascarpone 2 teaspoons instant coffee For decoration: 200 ml cold liquid cream (30% fat) 40 g sugar 150 g mascarpone 1 heaping tablespoon instant coffee For soaking: 50 g caramel 80 ml water