Caramel cream cake with caramel

Name: Caramel cream cake with caramel - Viviana G.
Ingredients: For the Base: 8 eggs; 8 tablespoons sugar; 10 tablespoons flour; 2 tablespoons water; a pinch of salt; one packet of baking powder. For the English cream: 140 ml milk; 1 vanilla bean; 3 egg yolks; 3 tablespoons sugar; 3 sheets of gelatin or 6 g; 400 ml whipped cream. For the caramel cream: 5 tablespoons sugar; 150 g butter; 2 egg yolks; 8 tablespoons ground or coarsely chopped nuts. Plus: 2 sheets of wafer. For the Glaze: 3 tablespoons powdered sugar; 50 g butter; ground nuts (2; 3 tablespoons).

Dessert - Caramel cream cake with caramel by Viviana G. - Recipia

I often find myself heading to the kitchen with a clear craving for caramel cake, but unable to settle on a single recipe. This is how I came up with this dessert – a combination of fluffy sponge, wafer sheets, English cream, and caramel. It requires a bit of organization, as it has several stages, but if you have the ingredients prepared in advance, everything flows quite naturally. Quick Info Total time: approximately 2 hours (including cooling time for the creams and sponge) Preparation time: 40-50 minutes Baking time: 20 minutes for the sponge Servings: 12-16, depending on the size of the tray and how you cut it Difficulty: medium Recipe type: dessert for special occasions, suitable for any festive meal Ingredients For the sponge: 8 eggs 8 tablespoons sugar 10 tablespoons flour 2 tablespoons water a pinch of salt 1 packet baking powder For the English cream: 140 ml milk 1 vanilla pod 3 egg yolks 3 tablespoons sugar 3 sheets of gelatin (or 6 grams of granulated gelatin) 400 ml heavy cream (for whipping) For the caramel cream: 5 tablespoons sugar 150 g butter 2 egg yolks 8 tablespoons ground or coarsely chopped nuts Plus: 2 large sheets of wafer (the classic rectangular ones) For the glaze: 3 tablespoons granulated sugar 50 g butter 2-3 tablespoons ground nuts for sprinkling on top Preparation Method 1. Sponge 1.1. Preheat the oven to 180°C. Prepare a tray about the size of a wafer sheet – line it with parchment paper or grease it with butter and flour. 1.2. Separate the eggs. Place the egg whites in a tall bowl with a pinch of salt. Whip until stiff peaks form, then gradually add the 8 tablespoons of sugar. Mix until the sugar is no longer felt. 1.3. Incorporate the egg yolks one at a time, mixing only until combined. 1.4. Mix the flour with the baking powder, then gradually fold it into the egg whites, alternating with the 2 tablespoons of water. Use a spatula, making large bottom-to-top movements to avoid losing air. 1.5. Pour the batter into the tray and level it. Bake for about 20 minutes. Do the toothpick test – if it comes out clean, it’s done. 1.6. Remove the sponge and let it cool on a rack or on the parchment paper. 2. English Cream 2.1. Heat the milk in a saucepan over low heat, along with the vanilla pod (split lengthwise for more flavor). 2.2. In a bowl, mix the egg yolks with the sugar. 2.3. Soak the gelatin in cold water (follow the package instructions for sheets or granules). 2.4. When the milk is almost boiling, remove the vanilla pod and gradually pour it over the egg yolks, whisking constantly. 2.5. Return the egg yolk and milk mixture to low heat, stirring continuously with a whisk until it starts to thicken – do not boil, just enough to bind (like a sauce). Remove from heat as soon as you feel it has thickened slightly. 2.6. Squeeze the soaked gelatin and add it directly to the hot cream. Stir quickly until fully dissolved. 2.7. Allow the cream to cool. Whip the heavy cream until stiff, and when the cream is completely cool, fold them together. Keep refrigerated until assembly. 3. Caramel Cream 3.1. Mix the egg yolks with a tablespoon of sugar. 3.2. In a saucepan, melt 4 tablespoons of sugar over medium heat until it turns into caramel, being careful not to burn it (otherwise it will taste bitter). 3.3. Add the cubed butter to the caramel and stir until melted and everything is homogeneous. 3.4. Pour in the ground or chopped nuts, mix well, and keep on low heat. 3.5. Add the egg yolks mixed with sugar, stirring continuously over low heat until the mixture thickens. Do not leave it too long, just until creamy. 3.6. Remove the cream from heat. It should be used while still warm; otherwise, it will harden and won't spread on the wafer sheets. 4. Assembly 4.1. Cut the cooled sponge horizontally so you have two layers. 4.2. Quickly spread the warm caramel cream on one wafer sheet, level it, then place the other wafer sheet on top and press gently. Refrigerate while you prepare the rest. 4.3. Place the first piece of sponge in a clean tray. 4.4. Spread half of the English cream over the sponge. 4.5. Place the wafer and caramel sandwich on top, then press gently. 4.6. Spread the remaining English cream on top. 4.7. Cover with the other sponge. Refrigerate for at least 30 minutes while you prepare the glaze. 5. Caramel Nut Glaze 5.1. Melt the 3 tablespoons of sugar in a small saucepan over low heat until it turns into liquid caramel. 5.2. Add the butter and stir quickly to achieve a uniform syrup. 5.3. Pour the glaze over the assembled cake, leveling it quickly with a spatula (it hardens quite quickly). 5.4. Immediately sprinkle ground nuts over the warm glaze. 6. Cut the cake when the glaze has completely cooled. It cuts more easily with a thin knife dipped in hot water. Why I Make This Recipe Often I love the combination of textures – sponge, airy cream, dense caramel, crunchy wafer. The cake holds up well in the fridge and cuts nicely even after a few days. It’s perfect for guests or when you want something special without needing complicated techniques. Tips and Variations Tips - Whip the egg whites very well for the sponge; it helps with the final texture. - When working with caramel, stay close to the saucepan – the sugar can burn quickly. - For the caramel cream, spread it while it’s warm; otherwise, it will harden on the wafer sheet. - Allow each layer to cool before moving on to the next step. Substitutions - Instead of a vanilla pod, you can use vanilla extract, but the flavor will be more subtle. - If you don’t have wafer sheets, simple cookies will work, but the texture will be different. Variations - You can add hazelnuts, almonds, or other nuts to the caramel cream. - The glaze can be made creamier by adding a little heavy cream to the caramel. Serving Ideas - It can be served straight from the fridge, cut into small squares or rectangles. - It pairs well with black coffee or unsweetened tea. - It’s a cake that fits well on platters alongside dry desserts. Frequently Asked Questions 1. Can I use round wafer sheets or other sizes? Yes, but adjust the shape of the sponge and other layers according to the shape of the wafer sheets you have. 2. If I don’t have gelatin sheets, can I use granulated gelatin? Granulated gelatin can be used – weigh 6 grams and hydrate according to the instructions on the package. 3. Can I use margarine instead of butter in the caramel cream? I do not recommend it – the texture and taste will not be the same. Butter provides creaminess and flavor. 4. How do I prevent the English cream from curdling when mixing with whipped cream? Make sure the cream base is completely cool before adding the whipped cream. 5. How thick should the sponge layers be? The sponge layers will come out quite thin, similar to a classic sponge cake; they are not bulky. Nutritional Values Estimate for one serving (out of 16): approximately 300-350 kcal Protein: 5-6 g Fat: 20-23 g Carbohydrates: 28-32 g Values are approximate and depend on the amount of nuts used and how thick the layers are. The cake is quite filling and has moderate amounts of sugar and fat for a homemade dessert. Storage and Reheating Store in the refrigerator, covered, for up to 4-5 days. Reheating is not recommended; the cake is served cold. If the layers have softened too much, you can leave them uncovered for a few minutes at room temperature before serving. The wafer sheets will remain quite crunchy if the dessert is well covered.

Caramel cream cake with caramel

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