Caramel cream cake
To prepare this delicious cake, we start by separating the eggs from the yolks, making sure to use fresh eggs. In a large bowl, we add the yolks and sugar, then use a mixer on high speed to combine them. It is important to mix until the mixture becomes a light-colored, fluffy cream, at which point we gradually add the flour. We continue to mix, ensuring that no lumps remain, to achieve a smooth and fine dough. Meanwhile, we prepare a pot or baking dish, which we grease with a little butter to prevent the cake from sticking. Once the dough is homogeneous, we take care of the cooled sugar. It is essential to cool it completely before adding the egg cream, as this process will help achieve a fine texture. We carefully pour the egg cream into the pot with the sugar, making sure to cover the edges, then, with a spatula, we pour the dough layer on top. Even if you think the ingredients will mix, know that during baking, a perfect separation will form between the two layers. We preheat the oven to low heat and place the pot inside, letting the cake bake for an hour. It is recommended not to open the oven door during baking, as temperature changes can affect the final texture. After the time has passed, we do the toothpick test to ensure that the dough is completely baked. If the toothpick comes out clean, the cake is ready. Once baked, we let the cake cool in the pot for a few hours, being careful not to move it too early. Then, according to the recipe, we place it in the refrigerator overnight, which will enhance the flavors and improve the texture. The next day, very carefully, we flip the cake onto a plate, allowing it to show all its beauty. To personalize it, we can decorate it with whipped cream or leave it plain, depending on everyone's preferences. This cake is perfect for any occasion, bringing a touch of joy in every enjoyed slice. Regardless of the final choice, the result will surely be delicious and will leave an unforgettable impression on those who taste it.
Ingredients
- Melt 150 g of sugar in the pot where we make the cake. After the sugar melts
- we line the pots edges
- turning it (be careful not to drip sugar on your hands
- oh dear). We let it cool while we prepare the cream and the cake base: for the cream we need:
- 8 whole eggs
- 1 liter of milk. All of these are mixed very well. For the cake base (we do this in another bowl):
- 5 whole eggs
- 1 cup of sugar
- 1 cup of flour.
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