Caramel cream cake with whipped cream

Name: Caramel cream cake with whipped cream - Dorli N.
Ingredients: For the base: 6 eggs; 6 tablespoons sugar; 4 tablespoons oil; 3 tablespoons cocoa; 2 tablespoons flour; 1 teaspoon baking powder; 2 teaspoons rum essence; a pinch of salt. Caramel cream: 550 ml milk; 200 g sugar; 4 and 1/2 tablespoons flour; 150 g butter (82% fat); 2 teaspoons rum essence. Whipped cream: 200 ml liquid cream; 1 tablespoon cocoa for decoration.

Dessert - Caramel cream cake with whipped cream by Dorli N. - Recipia

Caramel Cream Cake with Whipped Cream - a Delight for the Senses Preparation time: 30 minutes Baking time: 35 minutes Total time: 1 hour and 5 minutes Number of servings: 12 Who can resist a cake that combines fluffy sponge with a fine caramel cream and whipped cream? This recipe is perfect for various occasions, from birthdays to gatherings with friends, and is guaranteed to bring smiles to the faces of your loved ones. So, gather your ingredients and let’s get started! A Brief History of Caramel Cakes Caramel cakes have a rich and fascinating history, cherished for centuries for their sweet and rich combination. Caramel, originating from cooking methods in the 17th century, quickly became a staple in sophisticated desserts. The addition of a fine cream and whipped cream transforms each slice into a true culinary masterpiece. Ingredients For the sponge: - 6 eggs - 6 tablespoons of sugar - 4 tablespoons of oil - 3 tablespoons of cocoa - 2 tablespoons of flour - 1 teaspoon of baking powder - 2 teaspoons of rum essence - A pinch of salt For the caramel cream: - 550 ml of milk - 200 g of sugar - 4 and 1/2 tablespoons of flour - 150 g of butter (82% fat) - 2 teaspoons of rum essence For the whipped cream: - 200 ml of liquid cream - 1 tablespoon of cocoa for decoration Preparing the Sponge 1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowls are clean, as any trace of fat in the egg whites can prevent them from whipping properly. 2. Whipping the egg whites: In a large bowl, add a pinch of salt to the egg whites and beat them with a mixer until stiff peaks form. This step is essential for a fluffy sponge. 3. Adding the sugar: When the egg whites are firm, gradually add the sugar while continuing to mix until the mixture becomes glossy and firm. 4. Incorporating oil and dry ingredients: Add the oil, cocoa, flour, and baking powder, all sifted, and gently fold with a spatula, using upward motions to avoid losing air from the egg whites. 5. Rum essence: Finally, add the rum essence and mix gently to incorporate. 6. Baking the sponge: Pour the batter into a baking tray lined with parchment paper and bake in a preheated oven at 180°C. Let it bake for 30-35 minutes, but do not open the oven door in the first 25 minutes to avoid it collapsing. Preparing the Caramel Cream 1. Caramelizing the sugar: In a double-bottomed pot, add the sugar and let it caramelize over low heat. Be careful not to burn it, as caramel can become bitter. When it turns golden, it’s ready. 2. Adding the milk: As soon as the sugar has taken on a brown color, carefully add the remaining milk. Stir constantly to avoid forming sugar crystals. 3. Thickening the cream: In a separate bowl, mix the flour with a little cold milk to form a paste. Add this paste to the caramel mixture and continue stirring until it thickens like pudding. Let it boil for a few minutes, then remove from heat. 4. Adding butter and essence: When the cream has cooled slightly, add the butter and rum essence. Mix on low speed until the ingredients are perfectly combined. Assembling the Cake 1. Cutting the sponge: Once the sponge has completely cooled, cut it into two equal slices. This step is crucial for achieving an even and elegant appearance. 2. Filling with cream: Place the first slice of sponge on a serving platter and add a generous layer of caramel cream. Spread the cream evenly to ensure uniform distribution. 3. Adding the second slice: Carefully place the second slice of sponge over the caramel cream. 4. Decorating with whipped cream: Whip the liquid cream until firm and spread it evenly over the cake. 5. Final touches: Sprinkle cocoa on top for an elegant look and a contrast of flavors. Cut the cake into servings and serve with a cup of coffee or aromatic tea. Helpful Tips for a Perfect Result - Using room temperature ingredients: Make sure the eggs and butter are at room temperature for better integration into the mixture. - Checking the baking: Use the toothpick test - insert a toothpick into the center of the sponge. If it comes out clean, the sponge is ready. - Complete cooling: It’s essential for the sponge to be completely cooled before cutting and adding the cream, to avoid melting. - Flavor variations: You can experiment by adding vanilla or orange essence to the caramel cream for a personalized touch. Frequently Asked Questions 1. Can I use another type of oil? Yes, you can use sunflower or canola oil, but avoid oils with strong flavors that could influence the taste. 2. How can I store the cake? The cake keeps well in the fridge, covered with plastic wrap, for 3-4 days. 3. Can I make this cake gluten-free? Yes, you can replace the flour with a gluten-free alternative, ensuring it is suitable for baking. Delicious Pairings This caramel cream cake pairs perfectly with an espresso coffee or a fruit tea. Additionally, a scoop of vanilla ice cream or a fruit sorbet could add a refreshing contrast to the rich taste of the cake. Personal Note This cake reminds me of the days spent in the kitchen with my grandmother, who shared with me the secrets of perfect caramel. If you add a little love in every step of the recipe, you’ll not only create a delicious dessert but also a precious memory to share with your loved ones. Savor each slice of this caramel cream cake with whipped cream, and don’t forget to share it with your loved ones!

Caramel cream cake with whipped cream

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