Caramel Cake or Upside Down Custard Cake

Name: Caramel Cake or Upside Down Custard Cake - Maricica A.
Ingredients: For the cream: 6 eggs; 1 can of condensed milk; 1 cup (250 ml) of milk; 1/4 cup (50 g) of sugar; 1/2 teaspoon of grated lemon zest; vanilla or rum to taste. For the base: 3 egg yolks; 1/4 cup (50 g) minus 1 tablespoon of sugar; 3/4 cup (80 g) of flour; 1/2 teaspoon of baking powder; 1/4 cup (70 ml) of milk; 3 egg whites; 1/4 cup (50 g) minus 1 tablespoon of sugar (again); lemon zest about 1 teaspoon; vanilla or rum to taste. For the caramel: 100-150 g of sugar.

Desert - Caramel Cake or Upside Down Custard Cake by Maricica A. - Recipia

Cream: We start by preparing the delicious cream that will flavor the entire dessert. All the ingredients for the cream are placed in a deep bowl and mixed well, ensuring that the sugar melts completely. It is important to achieve a homogeneous mixture without sugar crystals. With a spatula or a whisk, we mix vigorously until the cream becomes smooth and creamy, and the flavors blend perfectly. Caramel: The next step is to prepare the caramel. Take a saucepan and add the sugar specified in the caramel recipe. To the sugar, add a tablespoon of water to facilitate its melting. Place the saucepan over medium heat and carefully observe how the sugar starts to melt and transforms into a golden syrup. It is essential not to stir with a spoon, but to gently swirl the saucepan to avoid crystallization. Once the caramel has taken on a beautiful color, remove it from the heat and carefully pour it into a 20 cm x 20 cm dish, spreading it evenly on the bottom and sides. Let the caramel harden and cool completely. The cream mixture is carefully poured over the hardened caramel. It is normal for the cream to be liquid, but it will thicken during baking. Now we take care of the batter: in a bowl, we mix the flour with the baking powder, ensuring that no lumps remain. The egg yolks are beaten in another bowl with 1/4 cup minus one tablespoon of sugar until frothy and light in color. Then, alternately, flour and milk are added, mixing constantly to avoid lumps. It is also important to beat the egg whites until stiff peaks form, gradually adding the remaining sugar and vanilla or rum. Once we have a consistent foam, we take half of it and gently fold it into the egg mixture, being careful not to deflate it. Then, we add the rest of the egg whites and continue mixing until everything is homogeneous. The resulting mixture is carefully poured over the cream in the dish, ensuring that the batter is arranged evenly. It is normal for it to sink a bit into the cream, but with a spatula, we can easily level it. Then, we place the small dish in a larger dish and pour hot water around it, covering the walls with about an inch below the edge. This will help the cake bake evenly. The dishes are placed in a preheated oven at 180 degrees Celsius and baked for 50-60 minutes. After this time, we check the cake with a toothpick; if it comes out clean, the cake is ready. If the toothpick is wet, we continue baking, checking every 3 minutes. When the cake is baked, we remove it from the oven and from the water dish, letting it cool. When it is almost cool, we place it in the refrigerator for a few hours or, preferably, overnight. To remove it from the dish, we take a suitably sized plate, cover the top of the cake and, carefully, turn the cake over the sink. This step is essential to prevent any caramel leaks. We serve the cake plain, enjoying its creamy texture and the sweet taste of caramel. This recipe will surely become a family and friends' favorite, bringing a touch of sweetness to any occasion.