Cake with caramel and vanilla cream

Caramel and Vanilla Cream Cake

Welcome to my kitchen! Today I will share with you an absolutely delicious and spectacular recipe: a caramel and vanilla cream cake. This cake is not only a delight for the taste buds but also a visual feast, perfect for any occasion. Whether you are celebrating a birthday, having a get-together with friends, or simply want to indulge yourself, this cake will surely be the star of the table.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 8 hours (ideally, for cooling)
Number of servings: 12

Ingredients:

For the sponge:
- 10 fresh eggs
- 300 g sugar
- 160 g all-purpose flour
- 4 tablespoons cornstarch (optional, you can use 200 g flour if you don't have cornstarch)

For the syrup:
- 200 g sugar (for caramelizing)
- 200 ml water (for dilution)

For the creams:
- 1 box of caramel cream (homemade or store-bought)
- 1 box of vanilla cream (made according to package instructions)

For decoration:
- 200 ml whipped cream
- 200 g ladyfingers (halved, for decoration)

A brief history of the recipe:

The caramel and vanilla cream cake is a classic dessert that has crossed generations, loved for its rich flavor combination. Caramel, an ancient ingredient, is obtained by melting sugar, while vanilla, with its distinct aroma, has long been considered a luxury ingredient. This recipe combines the simplicity of basic ingredients with traditional preparation techniques, resulting in a spectacular final product.

Step by step:

1. Preparing the sponge:
- Start by separating the egg whites from the yolks. Use fresh eggs for a fluffy sponge.
- Mix the flour with the cornstarch. If you don’t have cornstarch, use 200 g of all-purpose flour.
- In a large bowl, beat the yolks with half of the sugar (150 g) until you get a light-colored, voluminous foam.
- In another bowl, beat the egg whites. When they start to stiffen, gradually add the remaining sugar (150 g) and continue beating until you achieve a stiff foam that doesn’t run when you turn the bowl.
- Gently mix one-third of the beaten egg whites with the yolks, using slow, folding motions to avoid losing air in the mixture.
- Gradually add the flour and cornstarch mixture, continuing to mix carefully.
- Finally, fold in the remaining egg whites using the same gentle motions.

2. Baking the sponges:
- Preheat the oven to 180°C. Line a cake pan with parchment paper.
- Pour the batter into the pan and bake for 30-40 minutes. Do not open the oven in the first 15 minutes to prevent the cake from sinking.
- Perform the toothpick test: if it comes out clean, the sponge is ready.
- Let it cool on a wire rack for at least 8 hours, ideally overnight, to achieve the perfect texture.

3. Preparing the syrup:
- In a saucepan, caramelize 200 g of sugar until golden, then add the water to form the syrup. Let it boil for a few minutes, then cool.

4. Assembling the cake:
- Cut the sponge into 3-4 equal layers. Soak each layer with the caramel syrup, being careful not to soak them too much.
- On the first layer, spread the caramel cream, then place the second layer. Repeat with the vanilla cream on the second and third layers, and finally, top with the last layer, which will be soaked.
- Decorate the cake with whipped cream on the top and edges. Place halved ladyfingers around the edge for an elegant and crunchy look.

5. Serving and variations:
- Let the cake chill for at least 1 hour before serving. This will help the flavors meld together and make slicing easier.
- It can be served alongside a cup of coffee or a fragrant tea, and for a special touch, add a little extra caramel sauce on top.
- For a more sophisticated version, you can replace the vanilla cream with chocolate or fruit cream.

Helpful tips:
- Make sure all ingredients are at room temperature for better homogenization.
- If you want a less sweet cake, reduce the sugar in the caramel cream.
- The cake can be stored in the fridge for 3-4 days, but it is best enjoyed fresh.

Frequently asked questions:
1. Can I use eggs from the fridge? It is recommended to use room temperature eggs for a better texture.
2. What can I do if I don’t have cornstarch? You can use only all-purpose flour, but the mixture with cornstarch provides a finer and fluffier sponge.
3. How can I prevent the cake from sinking after baking? It is important not to open the oven in the first 15 minutes of baking.

This caramel and vanilla cream cake is a recipe that blends tradition with innovation, perfect for impressing any guest. Don’t forget to share with friends and family! Enjoy!