Cake with layers and caramel cream

Caramel Cream Layer Cake: A Delicacy from Mom's Recipe Book

If you're looking for a quick, simple dessert with a memorable taste, the caramel cream layer cake is the perfect choice. This recipe comes from my mother's recipe book, a true culinary treasure, full of cherished memories and delightful moments. The aroma of caramel combined with the fluffy texture of the layers makes this dessert an excellent choice for any occasion. Let's begin our culinary journey!

Preparation time: 30 minutes
Baking time: 15 minutes (per layer)
Total time: 2 hours (including resting time for the dough)
Number of servings: 12

Necessary ingredients:

For the layers:
- 1 egg
- 1 packet of vanilla sugar
- 1 teaspoon of ammonia
- 1 tablespoon of butter or margarine (at room temperature)
- 6 tablespoons of milk
- 4 tablespoons of sugar
- Flour as needed (approximately 300-400g)

For the cream:
- 2 cups of sugar (approximately 400g)
- 2 cups of water
- 2 eggs
- 3 tablespoons of flour
- 4 tablespoons of sugar (for the cream)
- 250g of butter (at room temperature)

For finishing:
- Dr. Oetker Decor Glaze (optional)
- Chocolate shavings (optional)

Preparing the layers:

1. Start by mixing the egg, sugar, and vanilla sugar in a large bowl. Use a mixer or a whisk to achieve a smooth mixture.

2. Add the butter or margarine and milk, continuing to mix. It's important that the butter is at room temperature for easier incorporation.

3. Incorporate the ammonia and mix well. This will help the layers become fluffy and have a light texture.

4. Gradually add the flour until you obtain a smooth dough that doesn't stick to your hands. You may need more or less flour depending on the humidity in the air.

5. Cover the dough with a clean towel and let it rest for two hours. This step is essential for achieving tender and light layers.

6. Once the dough has rested sufficiently, divide it into three equal parts. Roll out each piece of dough on the back of a baking tray lined with parchment paper, ensuring thin layers are formed.

7. Prick each layer with a fork to allow steam to escape during baking.

8. Preheat the oven to medium heat (180°C) and bake the layers for 5-7 minutes, or until the edges begin to brown slightly. Since they are thin, the layers bake quickly, so keep an eye on them!

9. Once baked, let the layers cool on a rack without stacking them to avoid sticking together.

Preparing the caramel cream:

1. In a thick-bottomed pot, caramelize the sugar. Be careful with this step, as the sugar can burn very quickly. Stir constantly until you achieve a golden color.

2. When the sugar is caramelized, carefully add the two cups of water, being cautious of the hot steam. Mix well to dissolve the caramel.

3. Leave the mixture on the heat until the caramel is completely dissolved and then set aside to cool.

4. In a separate bowl, whisk the eggs with the four tablespoons of sugar until frothy. Add the flour and mix, then pour in the cooled caramel syrup and mix again.

5. Place the obtained cream on low heat and stir continuously until it thickens. It's important not to let the cream boil to avoid lumps.

6. Once the cream thickens, remove from heat and add the butter cut into cubes. Mix well until it completely melts and becomes smooth.

Assembling the cake:

1. Once the layers have completely cooled, begin assembling the cake. Spread a layer of cream on the first layer, then add the second layer and repeat the process until all layers are used.

2. When the cake is assembled, place it in the refrigerator for a few hours to set well.

3. Optionally, you can finish the cake with a chocolate glaze or chocolate shavings for a more attractive appearance and added flavor.

Useful tips:

- Always use fresh ingredients for the best results. Butter and eggs at room temperature will incorporate better into the dough and cream.
- If you prefer a more intense caramel flavor, you can replace some of the sugar in the cream with brown sugar.
- The cake can be stored in the refrigerator for 3-4 days, but it is best enjoyed fresh after assembly.

Nutritional benefits:

This cake contains protein from the eggs, healthy fats from the butter, and carbohydrates from the sugar and flour. However, it is important to note that due to its high sugar and fat content, it should be consumed in moderation.

Frequently asked questions:

1. Can I use another type of sweetener?
Yes, you can experiment with alternative sweeteners, but keep in mind that the texture and taste may vary.

2. What can I do if the cream doesn't thicken?
If the cream doesn't thicken, you can add a little flour dissolved in water and continue stirring over heat.

3. How can I customize this recipe?
You can add flavors like rum, almond essence, or cocoa to the cream for a personal touch.

This caramel cream layer cake is not just a simple dessert, but a true story full of memories and love. Whether you serve it at a festive meal or simply as a delicious snack, it's impossible not to fall in love with it. So, put on your apron and let's prepare this delicacy together!