Cake with whipped cream and caramel

Whipped Cream and Caramel Cake: a delicacy that perfectly combines sweetness with fine textures, ideal for any special occasion or simply to indulge your family. This whipped cream and caramel cake recipe is not just a dessert, but a true culinary experience. Its preparation will fill the kitchen with delicious aromas and bring a touch of magic to any day. Besides being delicious, this cake is also a visual delight, with appetizing layers and an elegant presentation.

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 10

Ingredients

For the base:
- 4 large eggs
- 150 g sugar
- 150 g flour
- 3 tablespoons milk
- 3 tablespoons oil
- 1 teaspoon baking powder
- A pinch of salt

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

For caramel cream:
- 1 cup sugar (approx. 200 g)
- 1 cup water (approx. 220 ml)
- 3 tablespoons flour
- 1 egg
- 3 tablespoons sugar
- 125 g butter

For syrup:
- 5-6 tablespoons of syrup obtained from the caramel cream mixed with a little water

For decoration:
- 100 ml cream
- 5 tablespoons of caramel cream

History of the recipe

The whipped cream and caramel cake has its roots in pastry tradition, where the combination of light cream and sweet caramel has always been appreciated. Caramel, with its rich texture and intense flavor, was an accidental discovery that evolved into various forms of desserts. This recipe comes with a personal touch, bringing together baking techniques and pastry elements to create a cake that not only delights the taste buds but also the eyes.

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. In a large bowl, add a pinch of salt over the egg whites to help them whip better.

2. Whipping the egg whites: Use an electric mixer and beat the egg whites until they form a stiff foam, about 3-5 minutes. Gradually add the sugar and continue mixing until you achieve a glossy foam.

3. Adding the yolks: Add the yolks one at a time, mixing well after each addition. Then, incorporate the oil and milk.

4. Incorporating the flour: Sift the flour together with the baking powder and gently fold them into the egg mixture with a spatula. Be gentle so that you don't deflate the foam.

5. Baking the base: Pour the mixture into a round mold (ideally a 24 cm pan) lined with baking paper. Bake in a preheated oven at 175 degrees Celsius for about 30 minutes or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely, then cut it into 3 equal parts.

Preparing the caramel cream

1. Caramelizing the sugar: In a heavy-bottomed pot, add the sugar and let it caramelize over medium heat. Be careful and stir occasionally to avoid burning.

2. Adding the water: Once the sugar has caramelized, carefully add the water, being cautious of the steam that forms. Let it boil until the sugar is completely melted again.

3. Cooling the syrup: Remove from heat and let it cool completely. Reserve 5-6 tablespoons of syrup for soaking the cake.

4. Preparing the cream: In another bowl, beat the egg with the 3 tablespoons of sugar. Then add the 3 tablespoons of flour and mix well. Combine the two mixtures and put them on the heat, stirring continuously until you achieve a pudding-like cream.

5. Incorporating the butter: After the cream has thickened, remove from heat and add the butter, stirring until it melts and is fully incorporated. Let the cream cool.

Preparing the whipped cream

1. Whipping the cream: Use a mixer to whip the liquid cream. Start on low speed and then gradually increase until it becomes firm. Divide the cream into 3 equal parts.

Assembling the cake

1. First layer: Place the first layer of cake on a platter and soak it with the syrup obtained earlier. Spread some whipped cream over it, followed by half of the caramel cream.

2. Subsequent layers: Repeat the process with the second layer, applying syrup, whipped cream, and caramel cream. Place the last layer and soak it as well.

3. Covering the cake: Use the remaining whipped cream to completely cover the cake. Remove any excess and ensure it is even.

4. Decorating the cake: For an elegant look, you can use the 5 tablespoons of caramel cream you reserved and 100 ml of cream to decorate the cake. Use a piping bag to create attractive shapes.

Serving and combinations

This whipped cream and caramel cake is perfect served alongside a cup of aromatic coffee or a fruit tea. You can also pair it with vanilla ice cream for a temperature contrast. If you're looking for variations, you can add toasted nuts or grated chocolate between layers for extra texture.

Tips and useful advice

- Flour: Make sure the flour is sifted to avoid lumps in the mixture. You can use almond flour for a different flavor.
- Caramelizing: When caramelizing the sugar, do not leave it unattended, as it can burn quickly. Once it reaches a golden color, it's time to add the water.
- Cooling: It is essential for both the base and the cream to be completely cooled before assembly to avoid melting the whipped cream.
- Customization: You can customize your cake by adding vanilla or rum extracts to the caramel cream for an even deeper flavor.

Calories and nutritional benefits

This whipped cream and caramel cake is a rich delicacy, high in calories due to the sugar and butter. A serving of approximately 100 g contains around 350-400 calories. However, it is a good source of energy and, if consumed in moderation, can be part of a balanced diet.

In conclusion, this whipped cream and caramel cake is a dessert that brings joy and satisfaction. Whether you prepare it for a celebration or just to indulge yourself, it is an excellent choice that will surely impress. I encourage you to try this recipe and share the joy of cooking with your loved ones! Enjoy!