Caramel Cream Cake

Caramel Cream Cake – a classic and irresistible delicacy

If you are looking for a quick and delicious dessert, the caramel cream cake is the perfect choice. This cake perfectly combines the creamy texture of caramel cream with the airy sponge, resulting in a dessert that will impress any guest. Moreover, it is a simple recipe that can be made even by beginners, bringing you much joy in the kitchen.

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8-10

A brief history of the dessert

Caramel cream is a dessert with deep roots in the culinary traditions of many cultures. It is appreciated for its simplicity and versatility, with recipes passed down from generation to generation. This combination of caramelized sugar and whipped milk has been adapted in countless ways, and today, the caramel cream cake is a modern variant that blends tradition with innovation.

Ingredients

For the cream:
- 6 eggs (preferably from free-range birds for a richer taste)
- 700 ml milk (you can also use semi-skimmed milk for a lighter flavor)
- 6 tablespoons of sugar
- 1 teaspoon cornstarch (to thicken the cream)
- 1 teaspoon vanilla essence (you can also use a vanilla pod for a more intense flavor)

For the sponge:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour (wheat flour is most commonly used, but you can experiment with whole grain flour)
- 2 tablespoons of oil (sunflower or canola oil are excellent options)
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence

For the caramel:
- 5 tablespoons of sugar (raw sugar will add a deeper caramel hue)

Step-by-step instructions

1. Caramelizing the sugar

Start by caramelizing the 5 tablespoons of sugar. Use a saucepan with a diameter of 22 cm, which will also be the container for the cake. Place the saucepan over medium heat and add the sugar. Do not stir; gently swirl the pan to help the sugar melt evenly. When the sugar reaches a beautiful golden color, remove the pan from the heat and spread the caramel evenly over the bottom and sides of the pan. Let it cool for a few minutes.

2. Preparing the cream

In a large bowl, beat the eggs with the sugar until you get a homogeneous mixture. Add the cornstarch and gradually the milk mixed with vanilla essence. Stir constantly to avoid lumps. When the cream is well combined, carefully pour it over the caramel in the pan. Place the pan in the preheated oven at 180°C (medium heat) and let it bake until the cream starts to set, about 30 minutes.

3. Preparing the sponge

While the cream is baking, you can prepare the sponge. In another bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue mixing until you obtain a glossy meringue-like foam. In another bowl, whisk the egg yolks with the oil and vanilla essence. Pour the yolk mixture over the egg white foam, gently folding it in. Add the flour mixed with baking powder and incorporate it gently, so as not to lose the air in the mixture.

4. Finalizing the cake

When the caramel cream has started to set, carefully pour the sponge mixture over the caramel cream. Place the pan back in the oven and let the cake bake for another 20-25 minutes, or until the sponge is golden brown and firm to the touch.

5. Cooling and serving

Once done, remove the pan from the oven and let it cool at room temperature. When the cake has completely cooled, place a plate over the pan and with a firm motion, flip the cake without lifting the pan. Let the cake cool further, then refrigerate it for a few hours or ideally overnight.

The caramel cream cake is delicious served plain, but you can add a layer of whipped cream or some fresh fruit for an extra touch of freshness.

Useful tips and tricks

- Use fresh eggs to achieve a richer and tastier cream.
- If you want to enhance the flavor, you can add a little rum to the caramel cream.
- Make sure your oven is well preheated to achieve an evenly baked sponge.
- You can try adding different flavors to the sponge, such as lemon or orange zest for a fresh taste.

Frequently asked questions

1. Can I substitute milk with another type of drink?
Yes, you can use plant-based milk (soy, almond, coconut) if you want a lactose-free version, but keep in mind that the taste will be slightly different.

2. What can I use instead of sugar?
For a healthier version, you can use natural sweeteners like honey or maple syrup, but you will need to adjust the quantities to achieve the desired consistency.

3. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for up to 5 days.

Serving combinations

The caramel cream cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. You can also serve it alongside a glass of sweet wine, which will complement the flavors of this splendid dessert.

Now that you have all the necessary details, I invite you to put on your apron and enjoy this delicious recipe. Making the caramel cream cake is not just a cooking act, but a true culinary experience that will connect you with tradition and your loved ones. Enjoy your meal!

 Ingredients: For the cream: 6 eggs, 700 ml milk, 6 tablespoons sugar, 1 teaspoon cornstarch, vanilla essence. For the base: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 2 tablespoons oil, 1 teaspoon baking powder, vanilla essence. For the caramel: 5 tablespoons sugar.

 Tags:  cake burnt sugar cream