Caramel Cream Cake

Quick Caramel Cream (or Coffee) Cake

This quick cake is the perfect choice when you need a delicious dessert but don't have much time. Using a store-bought pastry cream, this cake transforms into a culinary masterpiece, offering you a memorable tasting experience. Although the cream you'll use has a coffee flavor, I will provide you with some suggestions to adapt the recipe to your preferences. Let's start this sweet adventure!

Preparation time:
- Preparation time: 20 minutes
- Baking time: 25-30 minutes
- Total time: 50-60 minutes
- Number of servings: 8

Ingredients:
For the cake base:
- 50 g milk chocolate
- 20 g butter
- 2 tablespoons milk
- 4 eggs (separated)
- 4 tablespoons sugar
- 2 tablespoons coconut
- 1 tablespoon cocoa powder
- 4 tablespoons flour
- 1 teaspoon baking powder

For the cream:
- 1 packet of Dr. Oetker pastry cream
- 250 ml milk
- 3 tablespoons powdered sugar

For the syrup:
- 2 tablespoons granulated sugar
- 50 ml water

Step-by-step preparation:

# 1. Preparing the cake base:
- Separating the eggs: Start by separating the egg whites from the yolks. Make sure there are no traces of yolk in the egg whites, as they need to be very clean to achieve a firm foam.

- Melting the chocolate: In a saucepan, add the milk chocolate, butter, and 2 tablespoons of milk. Place over low heat and stir constantly until all ingredients are melted and combined into a smooth mixture.

- Mixing with cocoa: Once the chocolate has cooled slightly, add the cocoa powder and mix until well incorporated.

- Adding the yolks: After the chocolate mixture has cooled, add the yolks, mixing well to achieve a uniform composition.

- Beating the egg whites: Using a mixer, beat the egg whites until they form stiff peaks. Gradually add the sugar and continue mixing until you achieve a very firm and glossy foam.

- Combining the ingredients: Gently fold the coconut into the egg white foam, then alternately add the yolk mixture and the flour mixed with baking powder. Use a spatula to gently mix, being careful not to deflate the mixture.

- Baking the cake base: Pour the mixture into a baking pan lined with parchment paper or greased with butter. Bake in a preheated oven at 150 degrees Celsius for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool on a kitchen rack.

# 2. Preparing the cream:
- Mixing the ingredients: In a bowl, pour the milk over the pastry cream and add the powdered sugar. Mix with a mixer until the cream becomes firm and has a slightly airy consistency. This step is essential to achieve a fluffy cream that will add a sweet and creamy note to the cake.

# 3. Preparing the syrup:
- Caramelizing: In a saucepan, add the granulated sugar and let it caramelize. Once the sugar has taken on a golden color, extinguish it with the 50 ml of water, stirring continuously. Be careful, as the mixture will become very hot and may splatter!

# 4. Assembling the cake:
- Cutting the cake: Once the cake has completely cooled, cut it in half evenly. This is an opportunity to use a bread knife or a serrated knife for a clean cut.

- Soaking the layers: Use the sugar syrup to soak each half of the cake, ensuring that each layer is well moistened.

- Filling the cake: Place the first layer on a serving platter and spread 3/4 of the prepared cream on it. Place the second layer on top and cover it with the remaining cream. You can decorate the cake to your liking, either with coconut, grated chocolate, or fresh fruit for a more vibrant look.

Serving suggestions:
This cake is perfect to be served alongside a cup of coffee or tea, but it can also be a delicious dessert after a family dinner. Try serving it with vanilla ice cream or whipped cream to add a creamy texture.

Possible variations:
If you want to achieve an authentic caramel flavor, try making caramel cream at home from sugar, cream, and butter. You can also replace the store-bought cream with chocolate cream to turn the cake into an even more decadent treat.

Nutritional benefits:
This cake has a combination of ingredients that, when consumed in moderation, can provide energy due to the carbohydrates from sugar and flour, but also nutrients from eggs and coconut. Coconut, for example, is a good source of fiber and healthy fats.

Frequently asked questions:
- Can I replace the store-bought pastry cream? Absolutely! You can make vanilla or chocolate cream at home, customizing it to your taste.
- How can I store the cake? Wrap the cake in plastic wrap and keep it in the fridge. It will stay fresh for 2-3 days.
- Can I use other flavors? Of course! Try adding vanilla or almond extract to your cream for an even more complex flavor.

This quick caramel cream (or coffee) cake is not just a simple recipe, but also an opportunity to experiment in the kitchen. I hope you enjoy every bite and bring smiles to the faces of your loved ones! Bon appétit!