Caramel cream cake with whipped cream

Name: Caramel cream cake with whipped cream
Ingredients: For the base: 6 eggs; 6 tablespoons sugar; 4 tablespoons oil; 3 tablespoons cocoa; 2 tablespoons flour; 1 teaspoon baking powder; 2 teaspoons rum essence; a pinch of salt. Caramel cream: 550 ml milk; 200 g sugar; 4 and 1/2 tablespoons cornstarch; 150 g butter (80% fat); 2 teaspoons rum essence. Whipped cream: 200 ml liquid cream; 100 g thick sour cream; 1 tablespoon powdered sugar; 1 tablespoon cocoa for decoration.

Desert - Caramel cream cake with whipped cream by Tudorita J. - Recipia

The Base: We start by preparing the delicious base of the cake. In a large bowl, we mix the egg yolks with the sugar and oil, obtaining a fluffy and homogeneous mixture. At this point, we add the baking powder and our preferred essence to give it a refined taste. We continue to incorporate the sifted cocoa and flour, mixing carefully to avoid lumps. Separately, in another bowl, we beat the egg whites with a pinch of salt until they form a firm and shiny foam. This step is essential, as well-beaten egg whites will give the base a fluffy texture. Using a spatula, we fold the egg whites into the yolk mixture, mixing gently from top to bottom to maintain the air in the egg whites. You can decide whether to bake the base whole or to divide it into two separate sheets, as I did. I chose to split the mixture into two identical bowls, making sure that each part contains the same amount. We grease a 24/37 cm tray with margarine and line it with baking paper to prevent sticking. We pour the first half of the mixture into the tray, level it with a spatula, and place it in the preheated oven at a medium temperature, letting it bake for 10 minutes. When the base is ready, we take it out of the oven and let it cool on a cooling rack. We proceed in the same way with the second sheet. Caramel Cream: Now we move on to preparing the caramel cream, which will add a touch of sweetness to the cake. In a bowl, we mix a little milk with the starch to dissolve it completely. Then, in a thicker-bottomed pot (a small saucepan is ideal), we caramelize the sugar, being careful not to burn it. When the sugar takes on a beautiful golden color, we reduce the heat to low and pour in the remaining milk, being cautious of the steam that forms. We let the mixture boil, stirring constantly to ensure that the caramelized sugar melts completely. We add the starch mixture and continue to stir until the cream thickens, having the consistency of a pudding. Once ready, we let it cool, covering it with plastic wrap to prevent a crust from forming. When the cream is cool, we add the essence and room temperature butter, mixing gently until smooth. Whipped Cream: In a bowl, we put the liquid cream and sour cream, both cold, together with the powdered sugar. We whip at high speed until we obtain a firm and airy foam, which will add a note of freshness to the cake. We place the first layer of the base on a platter or on baking paper, spread the caramel cream evenly over its surface, and level it with a spatula. We carefully place the second layer of the base and press it lightly to adhere to the caramel cream. On top, we spread the whipped cream and level it for a uniform and elegant appearance. After the cake is assembled, we place it in a tray and let it chill for 4-5 hours or, ideally, overnight, to allow the flavors to meld. We cut it with a sharp knife, sprinkle cocoa on top for a touch of elegance, and serve with pleasure. This cake is perfect for any occasion. Enjoy!