Spanish Bread with Spices and Caramel Cream

Name: Spanish Bread with Spices and Caramel Cream - Didina B.
Ingredients: For the sponge cake (pain despagne): 8 eggs; 7 tablespoons of sugar; 1 packet of vanilla sugar; 7 tablespoons of flour; 1.5 tablespoons of cocoa; 1/5 teaspoon of salt; 1/8 teaspoon of nutmeg; 2/3 teaspoon of cinnamon; 1.5 tablespoons of rum essence. For the caramel cream: 500 ml of milk; 50 grams of starch; 4 tablespoons of sugar; 3 tablespoons of vanilla essence; 50 g of butter.

Desert - Spanish Bread with Spices and Caramel Cream by Didina B. - Recipia

To prepare a delicious dessert with a moist base and caramel cream, we start with an essential step: preparing the egg whites. In a clean bowl, add the egg whites and beat them until frothy, ensuring the mixer is set to medium speed. We add rum essence to provide a distinct and appealing flavor. Once the egg whites begin to become fluffy, we start integrating plain sugar and vanilla sugar, one tablespoon at a time, continuing to beat until we achieve a stiff and glossy meringue. After achieving the desired consistency, we add the egg yolks one by one, mixing well after each addition. This step is crucial to ensure a uniform texture of the base. Separately, in another bowl, sift the flour together with your preferred spices, cocoa powder, and a pinch of salt to enhance the flavors. The mixture of dry ingredients is gradually added to the egg mixture, being careful not to overmix to avoid deflating the batter. Once everything is well incorporated, pour the mixture into the prepared baking pan lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for about 30-40 minutes, or until a toothpick inserted in the center comes out clean. In the meantime, we can take care of the delicious caramel cream. For this, heat 400 ml of milk in a pot until it starts to boil. In another pot, place the sugar and let it cook over medium heat, stirring gently, until it melts and turns amber, being careful not to burn it. Once the sugar has taken on a pleasant color, add the boiling milk, taking care to avoid the steam that forms. Stir constantly until the caramel is completely melted. Separately, mix the cornstarch with the remaining 100 ml of milk, then add this mixture to the pot with the sweetened milk, stirring vigorously to avoid lumps. Let it boil for a minute, then remove from heat and add the vanilla essence. After 10 minutes of cooling, incorporate the cubed butter, mixing until fully melted. Once the base has cooled, pour the caramel cream on top and let it set at room temperature. Once the cream is completely cool, decorate with chocolate candies for an attractive appearance and even more intense flavor. This recipe will surely become a favorite, bringing joy to any meal!