Cake with English cream and caramel

English cream and caramel cake: an unforgettable delicacy Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 12 A brief introduction The English cream and caramel cake is a dessert that combines textures and flavors, with each bite transporting you to a world of refined tastes. This recipe has been loved by generations over time due to its combination of fluffy layers, decadent cream, and a glossy caramel topping. This cake is perfect for any occasion, from birthdays to festive family meals. Let’s embark together on the preparation of this delicacy! Necessary ingredients For the sponge: - 8 eggs - 8 tablespoons of sugar - 10 tablespoons of flour - 2 tablespoons of water - A pinch of salt - 1 packet of baking powder For the English cream: - 140 ml milk - 1 vanilla pod - 3 egg yolks - 3 tablespoons of sugar - 3 sheets of gelatin or 6 g - 400 ml whipping cream For the caramel cream: - 5 tablespoons of sugar - 150 g butter - 2 egg yolks - 8 tablespoons of chopped or ground nuts Plus: - 2 wafers For the glaze: - 3 tablespoons of granulated sugar - 50 g butter - Ground nuts (2-3 tablespoons) Step by step for a perfect result 1. Preparing the sponge We start by preparing the pan for the sponge. Choose a pan the size of the wafers, which we will grease with butter and flour, or, more simply, we can use parchment paper. This step is essential to prevent the sponge from sticking. Preheat the oven to 180 degrees Celsius. In a tall bowl, separate the egg whites from the yolks. Using a mixer, beat the egg whites until you achieve a fluffy foam. Add a pinch of salt and the sugar, continuing to mix until the sugar dissolves completely. This is the secret to an airy sponge. When the egg whites are well beaten, add the yolks and gently mix with a spatula. Incorporate the flour mixed with the baking powder and the two tablespoons of water. Mix by folding to retain the air in the mixture. Pour the mixture into the prepared pan and bake for about 20 minutes. To check if the sponge is ready, you can use the toothpick test: if the toothpick comes out clean, the sponge is perfect. Remove it from the oven and let it cool. 2. Preparing the English cream Now we turn our attention to the English cream. Heat the milk in a pot without letting it boil. Meanwhile, in a bowl, mix the egg yolks with the sugar until it becomes a homogeneous mixture. Soak the gelatin in cold water according to the instructions on the package. When the milk is warm, split the vanilla pod lengthwise and add it to the milk. Then add the egg yolk mixture and stir continuously to prevent lumps from forming. Cook until the cream thickens, then remove from heat and add the well-soaked gelatin. Stir vigorously until completely dissolved. Let the cream cool. In another bowl, whip the cream until it becomes firm. Make sure the English cream is cold before combining it with the whipped cream, otherwise, you risk it curdling. Gently fold the whipped cream into the English cream using a spatula. 3. Preparing the caramel cream Now we move on to the caramel cream. In a small saucepan, place 5 tablespoons of sugar over heat, stirring constantly until it melts and turns golden, similar to the color of amber. Be very careful not to burn it, as it will become bitter. When the sugar reaches the desired color, add the butter cut into cubes and let it melt. Then add the nuts and mix well. When the nuts are evenly coated with caramel, add the egg yolks and mix until the cream thickens. It is important to work quickly, as the cream will harden as it cools. 4. Assembling the cake Now that all the components are ready, let’s assemble the cake! Cut the sponge into two equal parts. Place the first part in the prepared pan. Pour half of the English cream over the sponge and spread it evenly. Then take the wafers filled with caramel cream and place them on top. Cover with the second half of the English cream, leveling it well. Finally, place the remaining sponge on top. Cover the cake with plastic wrap and refrigerate for at least an hour, so all the flavors merge. 5. Preparing the glaze In a saucepan, melt the sugar over low heat. When the sugar becomes liquid and has a beautiful color, add the butter and stir until you obtain a smooth syrup without lumps. Pour the glaze over the cake and quickly spread it to cover evenly. Sprinkle ground nuts on top for added texture and flavor. 6. Serving and suggestions After the cake has been in the refrigerator, it is ready to be cut and served. It can be enjoyed plain or alongside a scoop of vanilla ice cream or a fragrant coffee. This English cream and caramel cake not only impresses with its appearance but also with its rich taste. It is a dessert that will delight any festive meal. Frequently asked questions 1. Can I use another type of nuts? Of course! You can replace the nuts with almonds or hazelnuts, depending on your preference. 2. How can I store the cake? The cake keeps well in the refrigerator for a few days, but it is best in the first 2-3 days after preparation. 3. What can I do if I don’t have a vanilla pod? You can use vanilla extract, about a teaspoon, instead of a vanilla pod. Nutritional benefits This cake, while delicious and decadent, contains nutritious ingredients. Eggs are an excellent source of protein, and nuts provide healthy fats. The English cream, besides its flavor, brings a calcium boost from milk and cream. However, moderation is essential, considering the sugar content. In conclusion The English cream and caramel cake is a recipe that brings joy and refinement to any occasion. With patience and attention to detail, you will achieve a dessert that will leave pleasant memories. Try this recipe and treat yourself and your loved ones to an unforgettable delicacy!

Ingredients

• Base:
• 8 eggs
• 8 tablespoons of sugar
• 10 tablespoons of flour
• 2 tablespoons of water
• a pinch of salt
• a packet of baking powder. English cream:
• 140 ml of milk
• 1 vanilla pod
• 3 egg yolks
• 3 tablespoons of sugar
• 3 sheets of gelatin or 6 g
• 400 ml of whipped cream. Caramel cream:
• 5 tablespoons of sugar
• 150 g of butter
• 2 egg yolks
• 8 tablespoons of ground or coarsely chopped nuts. Plus: 2 sheets of wafer. Glaze:
• 3 tablespoons of granulated sugar
• 50 g of butter
• ground nuts (2
• 3 tablespoons)

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