Cake with whipped cream and caramel

Name: Cake with whipped cream and caramel - Iulia J.
Ingredients: We need: 6 eggs; 200 g sugar; 30 ml water; 30 ml oil; 20 g corn flour or starch; 1 packet baking powder; 1 packet vanilla sugar; 7 tablespoons of flour. For decoration: 750 g whipped cream; half a packet of vanilla pudding; caramel (I make it; but you can of course buy it); ground pistachios. Syrup: 400 ml water; 200 g sugar; vanilla essence.

Dessert - Cake with whipped cream and caramel by Iulia J. - Recipia

Whipped Cream and Caramel Cake: A Sweet Masterpiece Full of Love When it comes to celebrating special moments, a whipped cream and caramel cake is the perfect choice. Not only is it a delicious dessert, but it is also a way to add a personal touch to a memorable day. This recipe is inspired by the desire to create something truly special for my husband's birthday, a cake full of love and flavor. Let's see how we can prepare this amazing cake, step by step. Total preparation time: 2 hours Preparation time: 30 minutes Baking time: 30 minutes Number of servings: 10 Ingredients For the sponge: - 6 eggs - 200 g sugar - 30 ml water - 30 ml oil - 20 g starch (or corn flour) - 1 packet baking powder - 1 packet vanilla sugar - 7 tablespoons flour For the caramel: - 1 cup sugar - ¼ cup water (or less, to taste) - 150 ml liquid cream for whipping - 50 g butter For the whipped cream: - 750 g whipped cream - ½ packet vanilla pudding For the syrup: - 400 ml water - 200 g sugar - Vanilla essence (to taste) For decoration: - Ground pistachios (optional) Step-by-step instructions Step 1: Preparing the sponge 1. Start by preheating the oven to 175-180 degrees Celsius. Prepare a 24 cm diameter cake pan lined with baking paper. 2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer until foamy. Gradually add the sugar and continue mixing until the mixture becomes glossy and firm, resembling a meringue. 3. In another bowl, mix the yolks with the oil and water. Fold this mixture into the beaten egg whites using a spatula to keep the air in the mixture. 4. In a separate bowl, mix the flour, starch, and baking powder. Begin to incorporate this mixture into the egg mixture, spoon by spoon, mixing carefully to avoid deflating the batter. 5. Pour the mixture into the prepared pan and bake. Bake for about 30 minutes, until it passes the toothpick test (the toothpick should come out clean). Let the sponge cool on a rack before cutting it into 3 layers. Step 2: Preparing the caramel 1. In a non-stick pan, combine one cup of sugar and ¼ cup of water. Allow the mixture to boil over medium heat until the sugar caramelizes and takes on an amber color. Be careful not to burn it, as the taste will become bitter. 2. Once the caramel is ready, add the liquid cream for whipping. Mix well until all the sugar melts. Finally, add the butter to achieve a creamy texture. If necessary, you can strain the caramel to remove any sugar crystals. Place the caramel in a glass jar and let it cool. Step 3: Preparing the syrup 1. In a saucepan, combine 400 ml of water with 200 g of sugar. Boil the mixture until the sugar completely dissolves. Finally, add vanilla essence to taste. Remove from heat and let the syrup cool. Step 4: Assembling the cake 1. Place the first layer of sponge on a serving platter. Generously soak it with the prepared syrup. 2. Use a spoon to make circles of caramel on the surface of the sponge. Add a generous layer of whipped cream (mixed with vanilla pudding) and place the second layer of sponge. 3. Repeat the process: soak, add caramel, and whipped cream. Place the final layer of sponge, soak it, and top with whipped cream, but without caramel on top. 4. Decorate the cake with ground pistachios or other preferred toppings. Step 5: Cooling 1. Cover the cake with plastic wrap and let it sit in the refrigerator overnight. This will help stabilize the layers and allow the flavors to meld. Chef's tip For an extra burst of flavor, you can add a few drops of rum essence to the whipped cream or caramel. You can also experiment with other types of ground nuts for decoration, such as almonds or pecans. Nutritional values A serving of this cake contains approximately 350 calories, offering a combination of carbohydrates, healthy fats, and protein from the eggs and whipped cream. It is an indulgent dessert, perfect for special occasions. Frequently asked questions 1. Can I use store-bought whipped cream? Yes, it is a quick and convenient option. Make sure to choose a quality whipped cream. 2. How can I store the cake? The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap. 3. Can I use store-bought caramel? Of course! There are many options available on the market. However, homemade caramel has a unique flavor! Serving suggestions This whipped cream and caramel cake pairs wonderfully with a freshly brewed cup of coffee or a fragrant tea. You can also try a sweet wine for an interesting contrast of flavors. Enjoy this wonderful cake, full of love, and don't forget to share this recipe with your loved ones! Bon appétit!

Cake with whipped cream and caramel

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