Dessert cake with caramel cream and crunch

Name: Dessert cake with caramel cream and crunch - Dina O.
Ingredients: Burnt sugar cream: 15 tablespoons of sugar for caramelizing and lining the pan; 10 eggs; 7 tablespoons of sugar; 1 packet of vanilla sugar; 1 liter of milk. Base: 5 eggs; 5 tablespoons of sugar; 1 packet of vanilla sugar; 5 tablespoons of flour. Decoration: 200 ml of whipped cream; crunch made from burnt sugar and nuts.

Dessert - Dessert cake with caramel cream and crunch by Dina O. - Recipia

Caramel Cream Cake with Crunch – An Irresistible Delight If you're looking for a dessert that perfectly combines the sweetness of caramel with a rich texture and unique flavor, the caramel cream cake with crunch is the ideal choice. This dessert may seem complex, but I will guide you step by step to achieve a spectacular result. So, get ready to delight your family and friends with a cake that not only looks good but also tastes divine! Preparation time: 20 minutes Baking time: 70 minutes Total time: 90 minutes Servings: 12 A Brief History of the Dessert Caramel cream is a classic dessert cherished in many cultures, known by various names and variations. This recipe blends tradition with innovation, introducing a crunchy layer that perfectly complements the smooth cream. It's a dessert that brings joy and nostalgia for flavors of the past, suitable for any occasion, from birthdays to festive meals. Ingredients For the caramel cream: - 15 tablespoons sugar (for caramelizing and coating the pan) - 10 eggs - 7 tablespoons sugar - 1 packet vanilla sugar - 1 liter milk For the sponge: - 5 eggs - 5 tablespoons sugar - 1 packet vanilla sugar - 5 tablespoons flour For decoration: - 200 ml whipped cream - Crunch made from caramel and nuts (recipe below) Preparation Step 1: Caramelizing the Sugar Start by caramelizing the 15 tablespoons of sugar. Use a pan that you won’t mind using for caramel, as it can be difficult to clean. Place the sugar in a pan over medium heat and stir constantly until it melts and turns golden. An important tip: don’t leave it on the heat for too long, or it will become bitter. Once you have a fluid consistency, pour the caramel into the pan, evenly covering the bottom. Step 2: Preparing the Cream In a large bowl, beat the eggs with the 7 tablespoons of sugar and vanilla sugar until you achieve a smooth mixture. Gradually add the milk, stirring continuously to avoid lumps. Pour this mixture into the pan lined with caramelized sugar. Step 3: Baking the Cream Preheat the oven to 180 degrees Celsius (or 160 degrees for a fan oven). Place the pan with the cream in the oven and let it bake for 30-40 minutes. Check the consistency of the cream with a toothpick – it should come out clean when set. I left the cream in the oven for 40 minutes to ensure it was perfectly set. Step 4: Preparing the Sponge Once the cream is ready, remove the pan from the oven. In another bowl, beat the egg whites until stiff peaks form. Gradually add the 5 tablespoons of sugar and vanilla sugar, continuing to beat until the sugar is fully dissolved. Then, add the egg yolks and flour, gently folding with a spatula from the top down to retain the air in the egg whites. Step 5: Combining and Baking Pour the sponge mixture over the cream in the pan. Put the pan back in the oven and let it bake for about 30 minutes. As before, you can check with a toothpick to see if the sponge is done. Step 6: Cooling and Refrigerating Once the sponge is baked, let the cake cool at room temperature. Then, place it in the refrigerator for at least 4 hours, but ideally overnight. This allows the flavors to meld and the sponge to soak up the caramel syrup. Step 7: Preparing the Crunch To create the crunchy topping, caramelize another batch of sugar (about 5-6 tablespoons) and add the toasted nuts. Mix well and pour the mixture onto a sheet of parchment paper. After a few minutes, when it hardens, remove the crunch from the paper and chop it finely. Finalizing the Cake Take the cake out of the refrigerator and carefully invert it onto a serving platter. Cover it with whipped cream and sprinkle the crunch on top. This step not only adds a crunchy texture but also enhances the cake's appearance. Useful Tips for a Perfect Result 1. Pay attention to the caramel: Caramelizing sugar requires a bit of patience. Don’t rush the process and stir constantly to avoid burning. 2. Checking for doneness: Use a toothpick to check if the cake is baked. If the toothpick comes out clean, the cake is ready! 3. Refrigeration: Letting the cake sit overnight will intensify the flavors and improve the texture. 4. Variations: You can add citrus or cocoa flavors to the caramel cream for a personalized touch. You can also experiment with different types of nuts in the crunch. Pairing and Serving The caramel cream cake with crunch pairs perfectly with a fragrant coffee or a fruit tea. You can also serve it alongside vanilla ice cream for a delicious contrast between warm and cold. Nutritional Benefits Although it's a dessert, the caramel cream cake contains essential nutrients from the eggs and milk. Eggs are an excellent source of protein, while milk provides calcium and vitamins. Additionally, the nuts in the crunch add healthy fats and fiber. Frequently Asked Questions 1. Can I use plant-based milk? Yes, you can substitute the milk with a plant-based alternative, such as almond or soy milk, but be sure to choose an unsweetened version. 2. How can I prevent the cake from sticking to the pan? Make sure to coat the pan well with caramelized sugar and avoid using a pan that’s too small, allowing room for the cake to expand. 3. Can I use other types of sugar for caramel? You can experiment with brown sugar or coconut sugar, but the flavor will be different. This caramel cream cake with crunch is not just a simple recipe but also a culinary experience worth trying. So, put your cooking adventures to the test and enjoy every bite!

Dessert cake with caramel cream and crunch

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