CARAMEL CREAM CAKE

Burnt Sugar Cream Cake - A Delight for the Soul

If you are looking for a dessert that will delight your taste buds and bring a touch of nostalgia with every bite, look no further! The burnt sugar cream cake is definitely my family's favorite and, on every special occasion, it finds its way to our table. This recipe is a divine combination of textures and flavors, and I will show you step by step how to prepare it perfectly.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12

History of the Dessert:
The burnt sugar cream cake is a classic dessert, cherished by generations. Inspired by old cooking traditions, this cake combines two essential elements: a fine cream with a velvety texture and a soft base that harmoniously blends together. It is a dessert that evokes memories of family moments, of evenings spent at the table sharing stories and smiles.

Ingredients:

For the cream:
- 10 eggs (fresh, from free-range hens are ideal)
- 1 liter of milk (preferably fresh cow's milk)
- 300 g sugar (for caramelization, a finer sugar will melt more evenly)

For the base:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour (sifted to avoid lumps)
- 1 tablespoon of oil (sunflower or olive oil, depending on preference)
- 1 tablespoon of cocoa (for a delicious taste and pleasant color)
- Rum essence (optional, for an extra flavor)
- 200 ml liquid cream (for decoration)

In addition:
- Roasted nuts (for decoration)
- Chocolate pieces (for decoration)

Useful tips for ingredients:
- The eggs should be at room temperature for better beating.
- Choose fresh milk to achieve a tastier cream.
- Use good quality sugar for caramelization; brown sugar can add an interesting caramel note.

Preparation techniques:
1. Caramelizing the sugar: Start by placing 200 g of sugar in a cast-iron pot or a non-stick pot. Heat it over medium heat, stirring slowly, until the sugar melts and turns golden. Be careful not to burn it, as the taste will become bitter. Once caramelized, carefully pour it into the cake mold, covering the bottom evenly.

2. Preparing the cream: In a large bowl, beat the eggs with 100 g of sugar until frothy. Add the milk and gently mix, then heat the mixture over low heat, stirring constantly, until it becomes warm. Pour this mixture over the caramelized sugar in the pot.

3. Preparing the base: In another bowl, beat the eggs with the 4 tablespoons of sugar until you get a homogeneous mixture. Add the oil and mix well. Incorporate the flour, stirring gently to avoid lumps, then add cocoa. Mix until well combined.

4. Assembling the cake: After pouring the cream over the caramelized sugar, pour the base mixture over the burnt sugar cream. Cover everything with aluminum foil to prevent drying out and place the pot in a water bath to maintain moisture.

5. Baking: Preheat the oven to 180°C and bake the cake for 35-40 minutes. The cake is ready when it starts to pull away from the edges and a toothpick inserted in the center comes out clean.

6. Cooling and serving: After baking, let the cake cool in the pot for about 1 hour, then cover it with a plate and invert it with a quick motion. Wait 2-3 hours before removing the pot, so the cream settles well.

7. Decorating: Cover the cake with whipped cream and decorate it with roasted nuts and chocolate pieces for an attractive and tasty appearance.

Serving suggestions:
The burnt sugar cream cake is delicious served at room temperature, but it can also be slightly chilled to enhance the flavors. You can accompany it with a scoop of vanilla ice cream or a warm drink, such as herbal tea or flavored coffee.

Calories and nutritional benefits:
A serving of burnt sugar cream cake contains approximately 350-400 calories, depending on the ingredients used. This dessert is a good source of protein due to the eggs and calcium from the milk, but moderate consumption is essential due to the sugar content.

Frequently asked questions:
- Can I use skim milk?: Yes, but the cream will be less rich. Whole milk provides a creamier texture.
- What can I use instead of sugar?: You can experiment with brown sugar or natural sweeteners, but the final result may vary.
- How can I store the cake?: It can be stored in the refrigerator, covered, for 3-4 days.

Possible variations:
- You can add vanilla or orange essence to the burnt sugar cream for a more sophisticated taste.
- Experiment with different types of flour (almond, oat) to create a gluten-free version of this cake.

Personal note:
For an extra flavor boost, I recommend adding a few drops of orange essence to the burnt sugar cream. This citrus note will provide a pleasant contrast to the sweetness of the caramel and transform the dessert into an unforgettable experience.

Now that you have all the secrets, all that’s left is to start cooking! The burnt sugar cream cake will reward you with every bite, bringing family and friends together for a sweet and memorable moment. Enjoy!