Burnt Sugar Cake - Grandma's Recipe
The recipe for burnt sugar cake is a culinary treasure that I inherited from my grandmother on my mother's side. I nostalgically remember how, every time I visited her, I would ask her to prepare this wonderful dessert for me. With a smile on her face and a touch of humor, grandma would dive into the kitchen, and I would watch her fascinated by the ease with which she moved, despite the many challenges that age had brought her. This recipe not only has a beautiful story but also an unmistakable aroma that brings a touch of magic to any moment.
Preparation Time: 20 minutes
Baking Time: 30 minutes
Total: 50 minutes
Number of Servings: 8-10
Ingredients:
- 3 eggs
- 100 g sugar (for caramelizing)
- 200 g sugar (for the batter)
- 250 ml milk or cream
- 3-4 tablespoons of oil
- 1 teaspoon baking soda
- Yeast (about the size of a pea)
- 1 packet of vanilla sugar (optional)
- Nuts, raisins, or hazelnuts (to taste)
- Flour (as needed, approximately 1.5-2 cups)
Step by Step:
1. Caramelizing the Sugar:
In a saucepan, add 100 g of sugar and place it over medium heat. Stir constantly with a wooden spatula to avoid burning. When the sugar turns into a golden caramel, turn off the heat. You have two options: either add 250 ml of hot milk immediately (which may cause a slight splatter), or let the caramel cool slightly for 15-20 minutes and then add warm milk. I prefer the second option, but time may force you to choose the first one.
2. Preparing the Batter:
In a large bowl, beat the 3 eggs with 200 g of sugar using a whisk or mixer until you obtain a creamy mixture. Then, add the caramel and mix well to incorporate it. Continue with 3-4 tablespoons of oil (if you prefer a less greasy cake, you can use only 3 tablespoons).
3. Adding Light Ingredients:
At this point, add the yeast (about the size of a pea) and the baking soda mixed with a little vinegar. Mix very well.
4. Incorporating the Flour:
Sifting the flour is essential for a fluffy cake. Gradually add the flour, one tablespoon at a time, mixing with a spatula. The final consistency should be similar to that of thick cream.
5. Preparing the Pans:
Preheat the oven to 180 degrees Celsius. Grease two cake pans with oil and sprinkle flour to prevent sticking.
6. Baking the Cake:
Pour the mixture evenly into the two pans. If you wish, you can sprinkle nuts, hazelnuts, or raisins on top. Bake for 30 minutes. You can check if it's done using a toothpick: if it comes out clean, the cake is perfectly baked.
7. Cooling and Serving:
Once the cake is baked, let it cool for a few minutes, then turn it onto its side and wrap it with a clean towel to keep it moist. After it has completely cooled, remove it from the pan and dust it with powdered sugar.
Serving Suggestions:
This burnt sugar cake is delicious alongside a cup of fruit tea or a glass of fresh milk. It's a perfect dessert for a relaxing afternoon or to be enjoyed with friends and family.
Nutritional Benefits:
This cake is a good source of carbohydrates, providing quick energy. The eggs and milk contribute essential proteins, while the addition of nuts or hazelnuts brings a boost of healthy fatty acids.
Possible Variations:
To add a personal touch to the recipe, you can incorporate citrus flavors, such as lemon or orange zest. You can also replace part of the flour with cocoa for a more chocolatey cake.
Frequently Asked Questions:
1. Can I use brown sugar for caramelizing?
Yes, brown sugar adds a deeper flavor, but it may require more attention to avoid burning.
2. How can I keep the cake fresh?
You can store it in an airtight container at room temperature or in the refrigerator, and to keep it moist, wrap it in plastic wrap.
3. Is it possible to make this cake without eggs?
For a vegan version, you can use an egg substitute, such as banana puree or soy yogurt.
The burnt sugar cake recipe is more than just a simple dessert; it is a connection to cherished memories and a way to bring joy to those around you. So, put on your chef's clothes and let yourself be carried away by the magic of cooking!
The recipe for burnt sugar cake is a culinary treasure that I inherited from my grandmother on my mother's side. I nostalgically remember how, every time I visited her, I would ask her to prepare this wonderful dessert for me. With a smile on her face and a touch of humor, grandma would dive into the kitchen, and I would watch her fascinated by the ease with which she moved, despite the many challenges that age had brought her. This recipe not only has a beautiful story but also an unmistakable aroma that brings a touch of magic to any moment.
Preparation Time: 20 minutes
Baking Time: 30 minutes
Total: 50 minutes
Number of Servings: 8-10
Ingredients:
- 3 eggs
- 100 g sugar (for caramelizing)
- 200 g sugar (for the batter)
- 250 ml milk or cream
- 3-4 tablespoons of oil
- 1 teaspoon baking soda
- Yeast (about the size of a pea)
- 1 packet of vanilla sugar (optional)
- Nuts, raisins, or hazelnuts (to taste)
- Flour (as needed, approximately 1.5-2 cups)
Step by Step:
1. Caramelizing the Sugar:
In a saucepan, add 100 g of sugar and place it over medium heat. Stir constantly with a wooden spatula to avoid burning. When the sugar turns into a golden caramel, turn off the heat. You have two options: either add 250 ml of hot milk immediately (which may cause a slight splatter), or let the caramel cool slightly for 15-20 minutes and then add warm milk. I prefer the second option, but time may force you to choose the first one.
2. Preparing the Batter:
In a large bowl, beat the 3 eggs with 200 g of sugar using a whisk or mixer until you obtain a creamy mixture. Then, add the caramel and mix well to incorporate it. Continue with 3-4 tablespoons of oil (if you prefer a less greasy cake, you can use only 3 tablespoons).
3. Adding Light Ingredients:
At this point, add the yeast (about the size of a pea) and the baking soda mixed with a little vinegar. Mix very well.
4. Incorporating the Flour:
Sifting the flour is essential for a fluffy cake. Gradually add the flour, one tablespoon at a time, mixing with a spatula. The final consistency should be similar to that of thick cream.
5. Preparing the Pans:
Preheat the oven to 180 degrees Celsius. Grease two cake pans with oil and sprinkle flour to prevent sticking.
6. Baking the Cake:
Pour the mixture evenly into the two pans. If you wish, you can sprinkle nuts, hazelnuts, or raisins on top. Bake for 30 minutes. You can check if it's done using a toothpick: if it comes out clean, the cake is perfectly baked.
7. Cooling and Serving:
Once the cake is baked, let it cool for a few minutes, then turn it onto its side and wrap it with a clean towel to keep it moist. After it has completely cooled, remove it from the pan and dust it with powdered sugar.
Serving Suggestions:
This burnt sugar cake is delicious alongside a cup of fruit tea or a glass of fresh milk. It's a perfect dessert for a relaxing afternoon or to be enjoyed with friends and family.
Nutritional Benefits:
This cake is a good source of carbohydrates, providing quick energy. The eggs and milk contribute essential proteins, while the addition of nuts or hazelnuts brings a boost of healthy fatty acids.
Possible Variations:
To add a personal touch to the recipe, you can incorporate citrus flavors, such as lemon or orange zest. You can also replace part of the flour with cocoa for a more chocolatey cake.
Frequently Asked Questions:
1. Can I use brown sugar for caramelizing?
Yes, brown sugar adds a deeper flavor, but it may require more attention to avoid burning.
2. How can I keep the cake fresh?
You can store it in an airtight container at room temperature or in the refrigerator, and to keep it moist, wrap it in plastic wrap.
3. Is it possible to make this cake without eggs?
For a vegan version, you can use an egg substitute, such as banana puree or soy yogurt.
The burnt sugar cake recipe is more than just a simple dessert; it is a connection to cherished memories and a way to bring joy to those around you. So, put on your chef's clothes and let yourself be carried away by the magic of cooking!