Caramel cream cake with whipped cream

Name: Caramel cream cake with whipped cream - Ozana E.
Ingredients: Burnt sugar cream: 15 tablespoons of sugar to caramelize and coat the pan; 10 eggs; 7 tablespoons of sugar; 1 liter of milk; 1 vanilla sugar. For the base: 5 eggs; 5 tablespoons of sugar; 5 tablespoons of flour; 1 packet of vanilla sugar. To decorate the cake: 200 ml of whipped cream; crunchy made from burnt sugar and hazelnuts; white balls; rafaello.

Dessert - Caramel cream cake with whipped cream by Ozana E. - Recipia

Caramel Cream and Whipped Cream Cake – a delicacy that combines tradition with exquisite taste. This cake is perfect for any occasion, whether you are celebrating a special event or simply want to indulge in a delicious dessert. I invite you to discover this recipe, which will surely become your favorite. Let's get started! Preparation time: 20 minutes Baking time: 1 hour Total time: 1 hour and 20 minutes Servings: 12 Ingredients For the caramel cream: - 15 tablespoons of sugar (for caramelizing) - 10 eggs - 7 tablespoons of sugar - 1 liter of milk - 1 packet of vanilla sugar For the cake base: - 5 eggs - 5 tablespoons of sugar - 5 tablespoons of flour - 1 packet of vanilla sugar For decoration: - 200 ml whipped cream - Crunch of caramel and nuts - White balls (Raffaello) Preparation 1. Caramelizing the sugar: Start by caramelizing the 15 tablespoons of sugar. Choose a heavy-bottomed pot to avoid burning, and heat the sugar over low heat, stirring constantly. When the sugar turns golden and liquid, immediately pour it into the pot where you will bake the cake, making sure to coat the sides. Be careful, the caramelized sugar is very hot, so use gloves! 2. Preparing the caramel cream: In a large bowl, beat the eggs with 7 tablespoons of sugar, vanilla sugar, and milk. Mix well until the sugar is completely dissolved. Pour this mixture into the pot lined with caramelized sugar. Place the pot in the preheated oven at 180°C and bake for about 30 minutes or until the cream is set. A useful trick: check the consistency of the cream with a toothpick; if it comes out clean, it's ready! 3. Preparing the cake base: In another bowl, separate the egg whites from the yolks. Whip the egg whites until stiff, then gradually add the 5 tablespoons of sugar and vanilla sugar, continuing to beat until you achieve a glossy meringue. In another bowl, beat the yolks with the flour, then gently fold in the whipped egg whites, mixing with a spatula from top to bottom to avoid losing air. 4. Combining the mixtures: Once the cream in the oven is ready and has cooled a bit, carefully pour the cake mixture over the caramel cream, being careful not to mix it. Put the pot back in the oven and bake for another 30 minutes, or until it passes the toothpick test. 5. Cooling the cake: After the cake is done, let it cool at room temperature, then refrigerate it for at least 4 hours, preferably overnight. This step is essential to allow the cake base to soak well with the caramel syrup. 6. Preparing the crunch: In a small pot, melt a bit of sugar until it turns into caramel, add the nuts, and mix quickly. Pour the mixture onto a baking paper and let it cool. Once hardened, crush it into small pieces. 7. Decorating the cake: Carefully turn the cake onto a serving platter. Whip the cream and decorate the cake as desired. You can add the caramel and nut crunch, as well as Raffaello balls for a refined look. Serving suggestions This cake pairs perfectly with a cup of aromatic coffee or a refreshing green tea. For an extra touch of flavor, you can drizzle caramel or chocolate sauce over the portions. It's delicious both at festive meals and at gatherings with friends! Nutritional benefits This cake contains eggs, which are an excellent source of high-quality protein, and milk, rich in calcium. Although it's a rich dessert, when consumed in moderation, it can be part of a balanced diet. Frequently asked questions How long does the cake last? The cake can be stored in the refrigerator for 3-4 days. Make sure it is well covered to prevent drying out. Can I use another type of milk? Of course! You can use almond milk or coconut milk for a healthier or vegan version of the cake. What can I do if I don't have vanilla sugar? You can substitute vanilla sugar with a splash of vanilla essence or simply omit it without compromising the taste. Possible variations To add a touch of originality, you can add flavors like lemon or orange zest to the caramel cream. You can also try replacing the nuts in the crunch with walnuts or almonds for a different texture. This caramel cream and whipped cream cake is more than just a dessert; it's a culinary experience that brings happiness and joy. I wish you a year full of achievements, health, and of course, many delicious moments with your loved ones! Happy New Year!

Caramel cream cake with whipped cream

Tags

Categories