Caramelized Milk Cream Cake (Recipe No. 200)

Name: Caramelized Milk Cream Cake (Recipe No. 200)
Ingredients: Base: 4 eggs; 6 tablespoons sugar; 4 tablespoons oil; 4 tablespoons water; 6 tablespoons flour (heaped); a pinch of baking powder; grated orange peel; a pinch of salt. Cream: 8 tablespoons sugar; 500 ml milk + 150 ml milk; 3 eggs; 2 tablespoons sugar; 3 tablespoons cornstarch; 180 g butter; 2-3 drops of orange essence. Caramel topping: 2 tablespoons sugar; 50 g butter.

Dessert - Caramelized Milk Cream Cake (Recipe No. 200) by Florina N. - Recipia

When I want to prepare a truly homemade dessert that has that special touch, I turn to this cake with caramelized milk cream. It's neither heavy nor one of those quick recipes, but it features a velvety cream and a layer of caramel that develops a thin crust when chilled. The base is easy to make, and while the cream has two steps, it's definitely worth the effort. I've been making it for a while now, and I can say it's the kind of cake that holds up well and cuts beautifully. Quick Info Total time: about 2 hours (including cooling, it takes longer) Preparation time: 30-40 minutes Baking time: 30 minutes for the base Servings: 12-16, depending on the size of the pieces Difficulty: medium Recipe type: homemade dessert, suitable for weekends or festive meals Ingredients Base: 4 eggs 6 tablespoons sugar 4 tablespoons oil 4 tablespoons water 6 tablespoons flour (heaped) a pinch of baking powder grated orange zest a pinch of salt Cream: 8 tablespoons sugar 500 ml milk + 150 ml milk (used separately) 3 eggs 2 tablespoons sugar 3 tablespoons cornstarch 180 g butter 2-3 drops orange essence Caramel topping: 2 tablespoons sugar 50 g butter Preparation Method 1. The Base 1. Separate the egg whites from the yolks. Place the egg whites in a large bowl, sprinkle a pinch of salt, and beat with a mixer until frothy. 2. Gradually add the 6 tablespoons of sugar while mixing, until you achieve a stiff meringue. 3. In a small bowl, mix the yolks with the oil and water. Pour this mixture over the meringue and briefly mix with the mixer, just enough to combine. 4. Add the grated orange zest to this mixture. 5. Incorporate the sifted flour mixed with baking powder, one tablespoon at a time, using a wooden spoon. Mix gently from the bottom up, avoiding the mixer to retain the air in the mixture. 6. Line a rectangular baking pan with parchment paper (or grease with butter and dust with flour). Pour in the batter and level it gently. 7. Bake in a preheated oven at 180°C for about 30 minutes. Perform the toothpick test – if it comes out clean, the base is ready. 8. Allow the base to cool completely in the pan, then remove it and cut it horizontally into two equal layers. 2. The Cream (made in two stages) Stage 1: 1. Place the 8 tablespoons of sugar in a heavy-bottomed saucepan over medium heat and let it caramelize. Avoid stirring too often; just gently swirl the pan to prevent the sugar from burning. 2. Once the sugar is melted and has an amber color, carefully pour in 500 ml of hot milk. Be cautious of the steam, as it will foam up quite a bit. Keep it on the heat until the caramel completely dissolves. Remove from heat and set aside. Stage 2: 1. In a large bowl, beat the 3 eggs with 2 tablespoons of sugar until they lighten in color and become frothy. 2. Add the 3 tablespoons of cornstarch and mix until there are no lumps. 3. Pour in 150 ml of cold milk and mix until smooth. 4. Pour the egg and cornstarch mixture over the caramelized milk in the saucepan. Whisk well. 5. Place the saucepan back on low heat and continuously stir with a whisk until it thickens like pudding. This takes a few minutes. 6. When the cream is thickened, remove from heat and add the orange essence. Let it sit for 2-3 minutes, then add the cubed butter (180 g) and stir until fully melted. The cream will be soft while warm but will firm up as it cools. 3. Assembly 1. Cut the cooled base horizontally to create two layers. 2. Place the first layer on a serving platter or back in the pan and spread half of the cream over it using a spatula. 3. Place the second layer on top, then spread the remaining cream on top. Level it as best as you can. 4. Refrigerate the cake for at least an hour before caramelizing, to allow the cream to firm up a bit. 4. Caramel Topping 1. In a small saucepan, melt the 2 tablespoons of sugar over low heat until it turns into a golden caramel. Add 50 g of butter and stir quickly until combined. 2. Immediately pour the warm caramel over the cake. It sets quickly, so spread it as evenly as possible. 3. Let the cake chill for a few hours before cutting. The caramel on top will form a thin, crunchy glaze. Why I Make This Recipe Often I love it because it turns out perfectly every time, even when I'm short on time. The base is simple, the cream is smooth, not overly sweet, and there's no need for condensed milk or other hard-to-find ingredients. It keeps well in the fridge, doesn't dry out, and doesn't become too soggy. You can easily portion it, and it doesn't crumble when you cut it. Tips and Variations Tips - When caramelizing the sugar for the cream, don't leave the stove. It can burn quickly. - When adding hot milk to the caramel, make sure the saucepan is stable and keep your face away; the steam is very hot. - For the cream, always stir, or it may stick to the bottom. - Let the cream cool for 10-15 minutes before spreading it on the base, but don't let it cool completely. Substitutions - If you don't have orange essence, you can use vanilla or additional grated orange zest. - Cornstarch can be replaced with flour, but the final texture won't be as smooth. Variations - You can add ground nuts between the layers of cream if you want a crunchier texture. - The base can also be flavored with lemon or even a bit of instant coffee for a different taste. Serving Ideas - I cut it with a knife dipped in hot water to neatly slice through the caramel glaze. - It's delicious cold, straight from the fridge, but also after sitting at room temperature for 10 minutes. Frequently Asked Questions 1. Can I use plant-based milk for the cream? I don't recommend it for this recipe, as the consistency and taste will change. I once tried it with soy milk, and the cream didn't set as well. 2. My base sinks after baking. Why? Most often, it's because you overmixed after adding the flour or removed the pan from the oven too quickly. It's important not to overmix and to bake until the toothpick test passes. 3. Can I make the cream a day in advance? Yes, but you need to cover it with plastic wrap, touching the surface to prevent a crust from forming. When using it the next day, mix it well to restore its creaminess. 4. How do I handle the caramel to prevent it from hardening too much on the cake? Pour the caramel immediately after it's ready, and spread it quickly. If it gets too thick, you can warm it for a few seconds over low heat. 5. Can I freeze the cake? I don't recommend it, as the base and caramel change texture after thawing. Nutritional Values (estimate) One serving (out of 16) has approximately 320-350 kcal. Estimated: 20 g fat, 35 g carbohydrates, 5 g protein. Values may vary based on portion size and ingredients used. It's a dessert with quite a bit of sugar and butter; it's not a "diet" option, but it's a classic cake for special occasions. Storage and Reheating It can be stored in the refrigerator, covered, for up to 3 days. It should not be reheated; serve it cold or at room temperature. If left too long, the caramel on top may soften slightly. For the best appearance and taste, it's best served within the first two days after preparation.

Caramelized Milk Cream Cake (Recipe No. 200)

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