Caramel layer cake with milk cream and apricot jam

Name: Caramel layer cake with milk cream and apricot jam - Silvia O.
Ingredients: For 4 sheets 2 eggs 12 tablespoons sugar 20 tablespoons water 10 tablespoons oil salt 1 teaspoon baking soda 1/2 packet baking powder 1 teaspoon lemon juice 850; 900 g flour 1 teaspoon cinnamon juice from one orange (100 ml) For the cream: 1000 ml milk 5 tablespoons sugar 1 packet vanilla sugar 1 vanilla pod 5 tablespoons starch 200 ml whipped cream Additional

Dessert - Caramel layer cake with milk cream and apricot jam by Silvia O. - Recipia

Caramel Sheet Cake with Milk Cream and Apricot Jam - A Holiday Delight Total Preparation Time: 2 hours Preparation Time: 40 minutes Baking Time: 20 minutes Number of Servings: 12 Who doesn't love a delicious and refined cake that fills the house with inviting aromas during the holiday season? The Caramel Sheet Cake with Milk Cream and Apricot Jam is definitely the perfect dessert to await Santa Claus, but it can be enjoyed anytime, in the company of loved ones. This recipe combines diverse textures and flavors, making each slice a true joy for the taste buds. Let's begin our culinary journey! Ingredients For the sheets: - 2 large eggs - 12 tablespoons sugar - 20 tablespoons water - 10 tablespoons oil (preferably sunflower oil) - A pinch of salt - 1 teaspoon baking soda - ½ packet baking powder - 1 teaspoon lemon juice - 850-900 g flour (about 6-7 cups, but it's good to have a little extra on hand for kneading) - 1 teaspoon cinnamon - Juice of one orange (about 100 ml) For the cream: - 1000 ml milk - 5 tablespoons sugar - 1 packet vanilla sugar - 1 vanilla pod (or 2-3 tablespoons vanilla extract) - 5 tablespoons cornstarch - 200 ml liquid cream Additionally: - 400 g apricot jam (or another favorite jam) - 100 g chocolate (dark or milk, according to preference) - 50 g butter Brief History The Caramel Sheet Cake has deep roots in culinary traditions, being a popular dessert in many corners of the world. It reflects the art of combining simple ingredients to create a spectacular result. The combination of caramelized sheets with a rich cream and fruit jam sweetens holiday moments, turning each slice into a special memory. Preparation Step 1: Preparing the caramel sheet 1. Caramelizing the sugar: In a small saucepan, place the 12 tablespoons of sugar over low heat. Stir constantly to prevent burning. Watch for the sugar to turn golden and liquid. Once it reaches a beautiful color, carefully add the 20 tablespoons of water. Be cautious, as the mixture will be hot and may splash. 2. Boiling the syrup: Let it boil until the sugar completely melts and you obtain a uniform syrup. Once the syrup is ready, set it aside to cool. Step 2: Preparing the dough 1. Mixing the ingredients: In a large bowl, beat the eggs with a pinch of salt. Add the oil, orange juice, and cooled sugar syrup. Mix well. 2. Adding the dry ingredients: Quench the baking soda with lemon juice and add it to the egg mixture. Incorporate the baking powder, cinnamon, and flour gradually, stirring constantly. 3. Kneading the dough: Knead the dough until it becomes shiny and slightly sticky. It is important for the dough to remain a bit sticky so that the sheets can be rolled out. 4. Resting the dough: Cover the dough with a clean towel and let it rest for 30 minutes. Step 3: Baking the sheets 1. Dividing the dough: After the dough has rested, divide it into four equal parts. 2. Rolling out the sheets: Use a rolling pin to roll out each portion of dough to the size of the baking tray (25x30 cm). Make sure the sheets are thin, but not so thin that they break. 3. Baking: Bake each sheet in a preheated oven at 180°C for about 5 minutes, until they become golden and slightly crispy. Be careful not to burn them. Step 4: Preparing the cream 1. Mixing the ingredients: In a small saucepan, combine the cornstarch, sugar, vanilla sugar, and seeds from the vanilla pod. Gradually add the milk, stirring constantly to avoid lumps. 2. Boiling the cream: Place over low heat and stir continuously until the mixture thickens, resembling a pudding. Cover with plastic wrap and let it cool. 3. Whipping the cream: Once the cream has cooled, whip the liquid cream and gently fold it into the milk cream. Step 5: Assembling the cake 1. Layering the sheets: In a tray, start by placing the first sheet, then pour half of the milk cream. 2. The jam layer: Place the second sheet and spread the apricot jam on top. 3. The cream layer: Place the third sheet and pour the remaining milk cream. 4. Finalizing: Place the last sheet on top. Step 6: Glazing 1. Preparing the glaze: Melt the chocolate together with the butter in a bain-marie or microwave, stirring until smooth. 2. Applying the glaze: Pour the glaze over the cake, leveling it evenly. Serving and Suggestions - Refrigeration: Place the cake in the refrigerator for at least 2 hours before cutting, to firm up and blend the flavors. - Decoration: You can decorate the cake with thin slices of orange or chopped nuts for a more festive look. - Complementary drinks: This cake pairs wonderfully with a cup of fruit tea or a flavored espresso to balance the sweetness. Practical Tips - Flour: Use good quality flour to achieve finer and tastier sheets. - Jam: If you're not a fan of apricot jam, you can use plum or cherry jam. - Vegan option: You can replace the eggs with banana puree or apple sauce to adapt the recipe into a vegan version. Calories and Nutritional Benefits - Calories: A serving of caramel sheet cake contains approximately 250-300 calories, depending on the ingredients used. - Benefits: Milk provides calcium and protein, while the fruits in the jam bring vitamins and antioxidants. Moderation is key, but a little indulgence can bring a lot of joy! Frequently Asked Questions 1. Can I prepare the cake a day in advance? - Yes, the cake keeps very well in the refrigerator and becomes even tastier as the flavors meld. 2. How can I avoid burning the sheets? - Make sure the oven is preheated and check the sheets after 4 minutes. It’s better to take them out earlier than to leave them too long. 3. Can I use plant-based milk? - Yes, you can replace the milk with almond or soy milk for a lactose-free version. This Caramel Sheet Cake with Milk Cream and Apricot Jam is not just a dessert, but a culinary experience that brings together tradition and innovation. So, don't hesitate any longer and start preparing this delight to bring a smile to the faces of your loved ones!

Caramel layer cake with milk cream and apricot jam

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