Caramel cream cake with chocolate topping

Name: Caramel cream cake with chocolate topping
Ingredients: For caramel: 150 g sugar For burnt sugar cream: 1 liter milk 6 eggs 200 g sugar For the base: 5 eggs 5 tablespoons flour 5 tablespoons sugar 1 packet vanilla sugar 1 packet baking powder For decoratio

Dessert - Caramel cream cake with chocolate topping by Vladelina I. - Recipia

Burnt Sugar Cream Cake with Chocolate Topping – An Irresistible Delight There is no day without chocolate, and this burnt sugar cream cake with chocolate topping is the perfect proof of this culinary principle. A savory combination of textures and flavors, this cake will surely become the star of any festive meal. In this detailed guide, I will accompany you step by step in your culinary adventures, providing you with useful tips and tricks to achieve a flawless result. Let’s get started! Preparation time: 30 minutes Baking time: 35-40 minutes Total time: 1 hour and 10 minutes Number of servings: 10-12 Ingredients For the caramel: - 150 g sugar For the burnt sugar cream: - 1 liter milk - 6 eggs - 200 g sugar For the sponge: - 5 eggs - 5 tablespoons flour - 5 tablespoons sugar - 1 packet vanilla sugar - 1 packet baking powder For decoration: - 200 ml liquid cream - Chocolate candies - Grated white and dark chocolate A Bit of History Burnt sugar cream, known as "crème caramel" in some cultures, has a rich history that spans centuries. This classic recipe has been cherished over time for its simplicity and exquisite taste. When combined with a fluffy sponge and delicious chocolate, it becomes an irresistible dessert, perfect for any occasion. Step by Step: Preparing the Cake 1. Preparing the caramel Start by preparing the caramel. In a baking pan, add 150 g of sugar and place it over medium heat. Stir constantly, being careful not to burn it. The caramel is ready when it turns golden and has a fluid consistency. Coat the pan well with the melted caramel and let it cool slightly. 2. Preparing the burnt sugar cream In a large bowl, beat the 6 eggs as for an omelet. Add 200 g of sugar and 1 liter of milk. Homogenize the mixture until the sugar is completely dissolved. Pour this composition over the caramel in the pan and place everything in the preheated oven at 180 degrees Celsius for 20 minutes. 3. Preparing the sponge While the cream is baking, you can prepare the sponge. Separate the egg whites from the yolks. Beat the egg whites until stiff, gradually adding the sugar and vanilla sugar. In another bowl, mix the yolks with the baking powder. Add the yolk mixture over the beaten egg whites, gently folding from top to bottom. Gradually incorporate the flour, continuing to mix carefully. 4. Finalizing the baking After 20 minutes, remove the cream from the oven and carefully pour the sponge mixture over it. Return to the oven for another 15-20 minutes, or until the sponge is set and slightly browned. Test with a toothpick; if it comes out clean, the sponge is ready! 5. Cooling and decorating Let the cake cool for 4-6 hours; ideally, leave it overnight. Then, carefully invert it onto a serving platter. Decorate with whipped liquid cream, chocolate candies, and grated white and dark chocolate for an attractive appearance. You can use various shapes to create a customized design. Practical Tips and Tricks - Caramel: Make sure to stir constantly while preparing the caramel to avoid burning. You can add a little water along with the sugar to help dissolve it. - Egg whites: Ensure there is no trace of yolk in the egg whites; otherwise, they will not whip correctly. - Cooling: It is essential to let the cake cool completely before inverting it to prevent it from breaking. - Variations: You can add flavors such as rum or vanilla essence to the burnt sugar cream for an even richer taste. Delicious Combinations This cake pairs perfectly with a berry sauce or a scoop of vanilla ice cream. You can serve it alongside an espresso or a fragrant tea for a complete culinary experience. Frequently Asked Questions - How long can the cake be stored? The cake can be kept in the fridge for 3-4 days, but it is best enjoyed fresh. - Can I use plant-based milk? Yes, you can substitute cow's milk with almond or coconut milk for a vegan version. - What is the secret to a perfect burnt sugar cream? The secret lies in not cooking the cream for too long and letting it cool completely before inverting it. This burnt sugar cream cake with chocolate topping is more than just a dessert; it is a tasting experience that will delight your senses and bring a smile to the faces of your loved ones. Remember, each serving is a celebration of chocolate and culinary tradition! Enjoy!

Caramel cream cake with chocolate topping

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