Caramel and cream cheese cake
It's the kind of cake I turn to quite often, especially when I want something sweet but not overly fancy in presentation. It's straightforward, with a strong caramel flavor and a cream cheese frosting that pairs perfectly with the dense, moist cake. It's not necessarily for special occasions, although it has held up well at family gatherings. Quick Info Total time: about 7 hours (includes cooling and chilling) Actual preparation time: 1 hour Baking time: 20-25 minutes for the cake Servings: 10-12, depending on how large you cut the slices Difficulty: medium Recipe type: homemade caramel cake, for dessert or casual occasions Ingredients Caramel syrup for the cake: 10 heaping tablespoons granulated sugar 120 ml water Cake: 6 medium eggs (30-38 g each) 60 g granulated sugar 235 g all-purpose flour 75 ml palm oil (or another neutral oil) a pinch of salt 1/2 teaspoon baking soda 1 teaspoon vinegar 200 ml caramel syrup (from above) Frosting: 650 g yogurt cheese (you can also use fresh cow cheese, ricotta, or mascarpone) 90 g polyfloral honey 2 tablespoons yogurt or sour cream 150 g heavy cream (30% fat) Caramel sauce for topping: 8 heaping tablespoons granulated sugar 50 g liquid cream 70 ml milk 2 teaspoons palm oil or butter For soaking: 5 tablespoons caramel sauce (from above) 80 ml still water Additionally: 1 jar of apple jam 50 g candied orange peel ground cinnamon, for decoration Preparation Method 1. Caramel syrup for the cake Start with the caramel syrup. Place the 10 tablespoons of sugar in a tall saucepan over low heat. Do not stir; just let it caramelize. Once all the sugar turns brown, carefully add the water. Be cautious as hot caramel splashes can burn. Stir gently and let it boil for another 1-2 minutes until large bubbles form on the surface, then turn off the heat. Allow it to cool completely (I usually place the saucepan in a bowl of cold water, changing the water every few minutes to speed up the cooling process). 2. The cake Preheat the oven to 190°C. In a large bowl, beat the eggs with the sugar until the mixture lightens in color and increases in volume (about 5-6 minutes with a mixer). Add the oil and mix for another minute. Pour in the 200 ml of cooled caramel syrup and mix for another minute. Sift the flour directly into the bowl and incorporate it at low speed. The baking soda is neutralized with vinegar and added at the end; mix briefly. Pour the batter into a loaf pan lined with parchment paper (31 x 12 cm in my case). Bake for 20-25 minutes, until a toothpick comes out clean. Remove to a wire rack to cool. 3. Caramel sauce for topping Place the 8 tablespoons of sugar in a tall saucepan over low heat to caramelize. Once the sugar is fully caramelized, turn off the heat, pour in the liquid cream and milk – be careful, it will bubble up quite a bit. Mix well, add the oil or butter, and incorporate everything. Let it cool. 4. Cream cheese frosting In a bowl, combine the cheese, honey, and yogurt (or sour cream). Blend with an immersion blender until you achieve a smooth mixture. In another bowl, whip the heavy cream until it becomes firm. Gently fold the whipped cream into the cheese mixture using a spatula with wide movements. Divide the resulting cream into three parts. 5. Assembly Slice the cooled cake into three horizontal layers. The top layer should be slightly hollowed out in the center to create a small indentation (like a boat). Place the first layer on a serving plate, soak it with the caramel sauce and water mixture, and spread the first part of the cream. Place the second layer, soak it, add the second third of the cream, and sprinkle with candied orange peel. Soak the last layer separately, spread the cut side with apple jam, and place it on top. Press down gently. Refrigerate the cake for at least 6 hours. 6. Decoration Once the cake has chilled well, pour the remaining caramel sauce on top. The decorations are simple: the remaining cream cheese and a sprinkle of ground cinnamon. Why I make this recipe often I make it because it’s not complicated, the ingredients are accessible, and it can be prepared a few hours ahead of serving. It doesn’t require fancy techniques and doesn’t have to be perfectly arranged. Tips and Variations Tips Cooling the caramel before adding it to the cake is important; otherwise, you risk "killing" the batter. If the cake breaks a little when cutting, it’s not a problem – the cream and syrup will hold everything together when assembling. Do not use a high-speed mixer after adding the flour, as this can make the cake too dense. Substitutions Palm oil can be replaced with sunflower or canola oil. Yogurt cheese can be swapped with fresh cow cheese, ricotta, or mascarpone. If you don't have candied orange peel, you can omit it; the cake will be simpler. Variations You can use another type of jam, not necessarily apple, but it should be slightly tart. It can also be baked in a round pan, but the baking time may vary. Serving Ideas It’s better after sitting in the fridge for a few hours. It can be cut into thin slices since it's quite filling. It can also be served plain, without additional decoration if you want something minimalist. Frequently Asked Questions 1. Can I use only mascarpone instead of yogurt cheese? Yes, you can; the result will be creamier but richer in flavor. 2. What should I do if the caramel topping sauce hardens? Heat it briefly over low heat or in the microwave, stirring to return it to a fluid state. 3. Can I make the cake a day in advance? Yes, the cake keeps well at room temperature, wrapped in foil. 4. What can I replace the apple jam with? Any less sweet jam, like apricot or plum, will work for balance. 5. If I don’t have an immersion blender, how can I make the cream cheese? You can use a regular mixer or even a fork, but the texture won’t be as smooth. Nutritional Values Approximately, one slice (out of 12) contains about 350-380 kcal, with 14 g of fat, 45 g of carbohydrates, and 9 g of protein. These are estimates and depend on the type of cheese and how much caramel ends up in each slice. Storage and Reheating The cake should be kept in the refrigerator, covered. It lasts 3-4 days without issues. It should not be reheated. Slices can be served cold or at room temperature, according to preference.
Preparation
For the caramel syrup, we put the sugar to caramelize (on low heat) in a high-sided, non-stick pot without stirring. When it has caramelized, we add water (stay away from the pot as it splatters and you can get hurt). We homogenize everything and let it boil for another 1-2 minutes (you will see some bubbles on the surface). We turn off the heat and let the caramel cool completely before adding it to the mixture from which we will form the base. I speed up the process by placing the pot with caramel in another pot with cold water, changing the water every few minutes. Base: 1. Preheat the oven to 190 degrees Celsius. 2. Put the eggs in a bowl, add the granulated sugar, and mix until they lighten in color and increase in volume. 3. Add the palm oil and mix for another minute, then add the caramel syrup and mix for another minute. 4. Sift the flour into the mixture and incorporate it with the mixer on low speed. Then add the baking soda mixed with vinegar and mix for 1-2 minutes. 5. Pour the mixture into a loaf pan (mine measures 31 x 12cm) lined with parchment paper and place it in the oven for 20-25 minutes, or until a toothpick comes out clean. 6. Let it cool on a rack. Caramel sauce: We put the sugar to caramelize (on low heat) in a high-sided, non-stick pot without stirring. When it has caramelized, we turn off the heat, add the liquid cream and milk (stay away from the pot as it splatters and you can get hurt), and mix. We add the palm oil/butter and homogenize everything very well. Cream cheese: 1. Put the cheese together with honey and yogurt in a bowl and mix them with a hand mixer until the mixture is smooth. 2. In another bowl, whip the liquid cream with the mixer until it increases in volume and becomes firm. 3. Fold the whipped cream into the cream cheese using a spatula and divide it into 3. Assembly: 1. Cut the base into 3 slices. The last slice (the top one) is hollowed out in the middle so that it looks like a small boat. 2. Place the first slice of base, soak it, and put a part of the cream over it. 3. Then comes the second slice, soak it, add the second part of the cream, and candied orange peel. 4. The last slice of base is soaked separately, then spread with apple jam and placed on top of the others. Place the cake in the fridge for 6 hours. 5. Pour the caramel sauce on top and decorate with the remaining cream cheese, then dust with cinnamon. You can replace the yogurt cheese with fresh cow cheese, mascarpone, or ricotta. The palm oil can be replaced with regular oil.
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