To make a delicious caramel cream dessert with a sponge cake base, the first step is to prepare the caramelized sugar. In a pot, add the 6 tablespoons of sugar and place it over medium heat. It is important not to stir the sugar, but to let it melt gradually, forming an even caramelization. Once the sugar has turned a golden color, gently swirl the pot to spread the caramel on its walls. One trick I use is to cool the outside of the pot with cold water to prevent the sugar from melting and to save precious time.
After the caramel has hardened, we start preparing the burnt sugar cream. We break the 8 eggs into a large bowl and add 8 tablespoons of sugar along with 3 packets of vanilla sugar. Using a mixer, we mix the ingredients until we obtain a homogeneous and frothy composition. After that, we gradually add 1 liter of milk, continuing to stir to ensure that all the ingredients are perfectly incorporated. Once the mixture is homogeneous, we carefully pour it into the pot with the caramelized sugar.
Now, it is time to focus on preparing the sponge cake base. We start by separating the 4 eggs, keeping the yolks and whites in separate bowls. In one bowl, we beat the 4 yolks with 4 tablespoons of sugar until we get a light and creamy foam. In another bowl, we beat the egg whites until stiff peaks form. Once we have achieved a firm consistency, we gently add the beaten yolks over the egg whites, mixing with a spatula to avoid losing air from the mixture.
We then gradually add the 4 tablespoons of flour along with 1/4 packet of baking powder, stirring gently until all ingredients are well combined. The sponge cake mixture is carefully poured over the burnt sugar cream in the pot. We preheat the oven to a higher temperature for the first 5 minutes, then reduce the heat to low. We bake until the cream pulls away slightly from the edge of the pot, indicating that the dessert is ready.
After removing it from the oven, we let the dessert cool to room temperature. Once cooled, we carefully invert it onto a plate. The dessert can be decorated with chocolate glaze or whipped cream, according to preference. This recipe not only brings a delicious taste but also a fine texture, perfect for enjoying with loved ones.
After the caramel has hardened, we start preparing the burnt sugar cream. We break the 8 eggs into a large bowl and add 8 tablespoons of sugar along with 3 packets of vanilla sugar. Using a mixer, we mix the ingredients until we obtain a homogeneous and frothy composition. After that, we gradually add 1 liter of milk, continuing to stir to ensure that all the ingredients are perfectly incorporated. Once the mixture is homogeneous, we carefully pour it into the pot with the caramelized sugar.
Now, it is time to focus on preparing the sponge cake base. We start by separating the 4 eggs, keeping the yolks and whites in separate bowls. In one bowl, we beat the 4 yolks with 4 tablespoons of sugar until we get a light and creamy foam. In another bowl, we beat the egg whites until stiff peaks form. Once we have achieved a firm consistency, we gently add the beaten yolks over the egg whites, mixing with a spatula to avoid losing air from the mixture.
We then gradually add the 4 tablespoons of flour along with 1/4 packet of baking powder, stirring gently until all ingredients are well combined. The sponge cake mixture is carefully poured over the burnt sugar cream in the pot. We preheat the oven to a higher temperature for the first 5 minutes, then reduce the heat to low. We bake until the cream pulls away slightly from the edge of the pot, indicating that the dessert is ready.
After removing it from the oven, we let the dessert cool to room temperature. Once cooled, we carefully invert it onto a plate. The dessert can be decorated with chocolate glaze or whipped cream, according to preference. This recipe not only brings a delicious taste but also a fine texture, perfect for enjoying with loved ones.
Ingredients
Countertop: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of flour, 1/4 packet of baking powder. Cream: 8 whole eggs, 1 liter of milk, 3 packets of vanilla sugar, 8 tablespoons of sugar. We also need 6 tablespoons of sugar for the caramelized sugar that we use to line a pot.