Cake with whipped cream and caramel

Cake with Whipped Cream and Caramel: a fine and super tasty delicacy

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8-10

From the very first bite, this cake with whipped cream and caramel will captivate your senses. It is a perfect dessert for any occasion, from birthdays to gatherings with friends. Its fluffy base, fine caramel cream, and airy whipped cream blend harmoniously, offering an unforgettable experience. Let's explore the recipe together and discover the secrets of a perfect cake!

A brief story about caramel cake

It is said that caramel desserts have been loved throughout history due to their perfect balance between sweet and salty. Caramel, obtained by melting sugar, has become an essential ingredient in many cake recipes. In this recipe, caramel is not just a simple ingredient, but an integral part that adds depth and complexity to the flavor.

Necessary ingredients

Base:
- 4 eggs
- 150 g sugar
- 150 g flour
- 3 tablespoons milk
- 3 tablespoons oil
- 1 teaspoon baking powder
- a pinch of salt

Cream 1 (whipped cream):
- 500 ml sweetened liquid cream

Cream 2 (caramel):
- 1 cup sugar (about 200 g)
- 1 cup water (about 220 ml)
- 3 tablespoons flour
- 1 egg + 3 tablespoons sugar
- 125 g butter

Syrup:
- 5-6 tablespoons of the syrup prepared for the caramel cream mixed with a little water

Decoration:
- we keep some whipped cream for decoration
- 100 ml whipped cream + 5 tablespoons caramel cream

Step by step: How to prepare the cake with whipped cream and caramel

Step 1: Preparing the base

1. In a large bowl, start by separating the egg whites from the yolks. Whisk the egg whites with a pinch of salt until you get a firm foam.
2. Gradually add the sugar and continue whisking until the foam becomes shiny and firm.
3. Incorporate the yolks, one at a time, mixing gently after each addition.
4. Add the oil and milk, continuing to mix on low speed.
5. In another bowl, sift the flour together with the baking powder. Fold the flour into the egg mixture using a spatula, mixing carefully to avoid deflating the foam.
6. Pour the mixture into a round 24 cm pan lined with parchment paper and bake in a preheated oven at 175 degrees Celsius for about 30 minutes. Check with a toothpick if the base is baked: if it comes out clean, it’s done!

Step 2: Preparing the caramel cream

1. In a thick-bottomed pot, caramelize the sugar. Be careful not to burn it, but let it turn a beautiful golden color.
2. When the sugar is completely melted, add water, being cautious of the steam that forms. Stir until the caramel completely dissolves in the water.
3. Let it boil until the mixture becomes a homogeneous syrup. Remove from heat and let it cool.
4. In another bowl, set aside 5-6 tablespoons of the caramel syrup.
5. Separately, beat the egg with the 3 tablespoons of sugar, then add the flour, mixing well.
6. Combine the two mixtures and put them back on low heat, stirring continuously until you get a cream with the consistency of pudding.
7. Remove the cream from heat and add the butter, stirring until it completely melts. Let the cream cool. Keep 5 tablespoons for assembly.

Step 3: Preparing the whipped cream

1. In a cold bowl, whisk the cream starting on low speed, then gradually increasing the speed until it thickens. It is important not to over-whip, or it may curdle.
2. Divide the whipped cream into three equal parts for assembly and decoration.

Step 4: Assembling the cake

1. Once the base has cooled, cut it into 3 equal layers.
2. Place the first layer of cake on a platter and soak it with the caramel syrup mixed with a little water.
3. Spread part of the whipped cream over the first layer, followed by half of the caramel cream. Level carefully.
4. Continue with the second layer, repeating the process: soaking, whipped cream, caramel cream.
5. Place the third layer, soak it, and cover the entire cake with whipped cream, keeping some for decoration.

Step 5: Decorating the cake

1. For decoration, mix 100 ml of whipped cream with the 5 tablespoons of caramel cream, obtaining a darker colored mixture.
2. Using a piping bag or a spatula, decorate the cake as desired. You can also add some nuts or grated chocolate for extra texture.

Useful tips:

1. If you want a more aromatic cake, you can add vanilla essence or lemon zest to the cake batter.
2. For a crunchy note, sprinkle some caramelized nuts on top of the cake before serving.
3. If you prefer a chocolate version, you can replace some of the flour with cocoa and add melted chocolate to the caramel cream.

Delicious combinations

This cake with whipped cream and caramel pairs perfectly with aromatic coffee or fruit tea. You can also serve it with vanilla ice cream for a delicious contrast of textures and flavors.

Frequently asked questions

- How can I keep the cake fresh longer? It is best to keep it in the refrigerator covered with plastic wrap to avoid drying out.
- Can I use brown sugar instead of white sugar? Yes, brown sugar will add a more intense caramel note.

Nutritional benefits

This cake contains simple ingredients but also has a considerable caloric intake due to the sugar and butter. It is a dessert that can be enjoyed in moderation, providing energy and a dose of joy.

Now that you have all the secrets of this cake with whipped cream and caramel, all that’s left is to get to work. Whether you make it for a special occasion or just to treat yourself, this cake will bring smiles to the faces of your loved ones. Enjoy!