Spiral cake with caramel and vanilla cream

Name: Spiral cake with caramel and vanilla cream
Ingredients: For the cocoa layer: 4 eggs; 1-2 tablespoons warm water; 5 tablespoons sugar; 4 tablespoons flour; 1 tablespoon 75% cocoa; 1 teaspoon baking powder. For the spiral layer: 6 eggs; 7 tablespoons sugar; 7 tablespoons flour; 2 tablespoons warm water; 1 packet baking powder. For the cream: 6 egg yolks; 12 tablespoons sugar; 1 vanilla pudding; 400 ml milk; 1 vial vanilla essence; 200 g butter; 3 tablespoons powdered sugar. For the caramel: 250 g sugar; 1 tablespoon water. For the syrup: 100 ml water; 3 tablespoons sugar; 1 essence of rum. For decoration: wafers filled with hazelnut cream; whipped cream; candied cherries.

Dessert - Spiral cake with caramel and vanilla cream by Jana B. - Recipia

Spiral Cake with Caramel and Vanilla Cream for Little Cezar-Alexandru Welcome to the sweet world of cakes! Today, we are preparing to create a spectacular dessert, perfect for celebrating little Cezar-Alexandru's 4th birthday. This spiral cake with caramel and vanilla cream will bring a smile to any child's face (and not just theirs) and will surely become the star of the party. We will go through each step together, from preparing the fluffy layers to assembling the cake, and finally decorating it. Let's get to work! Preparation Time - Preparation time: 45 minutes - Baking time: 30 minutes - Total time: 1 hour and 15 minutes - Servings: 12 Ingredients For the spiral layer: - 6 eggs - 7 tablespoons of sugar - 7 tablespoons of flour - 2 tablespoons of warm water - 1 packet of baking powder For the cocoa layer: - 4 eggs - 1-2 tablespoons of warm water - 5 tablespoons of sugar - 4 tablespoons of flour - 1 tablespoon of 75% cocoa - 1 teaspoon of baking powder For the vanilla cream: - 6 egg yolks - 12 tablespoons of sugar - 1 packet of vanilla pudding - 400 ml of milk - 1 vial of vanilla essence - 200 g of butter - 3 tablespoons of powdered sugar For the caramel: - 250 g of sugar - 1 tablespoon of water For the syrup: - 100 ml of water - 3 tablespoons of sugar - 1 vial of rum essence For decoration: - Wafer filled with hazelnut cream - Whipped cream - Candied cherries Step by Step 1. Preparing the Spiral Layer We start with the spiral layer, which will give texture and flavor to our cake. In a large bowl, add 6 egg yolks and mix well with 7 tablespoons of sugar and 2 tablespoons of warm water using a mixer on medium speed for 3 minutes. This step is crucial for obtaining an airy layer. In another bowl, beat the egg whites with a pinch of salt until a firm foam forms. Begin incorporating the egg whites into the yolk mixture, gradually adding the flour mixed with the baking powder. Do this carefully, using a spatula, in a folding motion from top to bottom. Pour the mixture into a large greased baking pan lined with flour. Bake at 180°C for 20-25 minutes, or until a toothpick comes out clean. After baking, let the layer cool slightly, then cut it into 4 horizontal strips. 2. Preparing the Cocoa Layer For the cocoa layer, repeat the above process, but replace one tablespoon of flour with one tablespoon of cocoa. Bake it in a 23 cm round pan, not in the 26 cm one! Let it cool and cut it in half horizontally. 3. Preparing the Vanilla Cream Now, let's take care of the vanilla cream. In a saucepan, mix 6 egg yolks with 12 tablespoons of sugar and the pudding powder. Add 400 ml of milk and heat the mixture over low heat, stirring constantly until it thickens. Once the cream is ready, let it cool, then add the vanilla essence. In another bowl, beat the room temperature butter with 3 tablespoons of powdered sugar, then incorporate it into the cooled vanilla cream. 4. Preparing the Caramel In a heavy-bottomed saucepan, melt 250 g of sugar with 1 tablespoon of water over low heat. When the sugar starts to caramelize, remove it from the heat and use it immediately to coat the spiral strips, being careful not to burn yourself. 5. Assembling the Cake To assemble the cake, soak the cocoa layer with the syrup made from 100 ml of water, 3 tablespoons of sugar, and rum essence. Place one layer on the serving plate, soak it, then add a layer of vanilla cream and the first spiral strip. Continue with the remaining strips, alternating with cream. Cover the cake with the remaining caramel and add a layer of vanilla cream on the outside. Decorate with wafers filled with hazelnut cream, whipped cream, and candied cherries. 6. Cooling and Serving Let the cake cool to allow the flavors to meld, preferably overnight. Before serving, you can add a few dollops of whipped cream on top for extra flavor. Practical Tip To achieve a perfect cake, make sure all ingredients are at room temperature. Also, it is important to be patient when mixing the egg whites with the yolks to maintain the incorporated air, which will make the layer fluffy. Possible Variations If you want to customize your cake, you can experiment with different pudding flavors or add pieces of fruit to the cream. Also, for a more intense note, you can replace the rum essence with orange essence. Frequently Asked Questions - Can I use whole wheat flour instead of white flour? Yes, but whole wheat flour will change the texture of the cake, making it a bit denser. - How can I store the cake? It keeps well in the refrigerator, covered with plastic wrap, for 3-4 days. - Can I replace the butter in the cream? Yes, you can use a good quality margarine or even a vegan alternative for a dairy-free option. Conclusion This spiral cake with caramel and vanilla cream is not just a delicious dessert, but also a pleasant memory you can create with your loved ones. Whether it's for a birthday or a simple occasion, it is a dessert that will surely impress. So, I wish you good cooking and enjoy your meal!

Spiral cake with caramel and vanilla cream

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