Caramel cream cake

Caramel Cream Cake: a delight that will enchant your senses

When it comes to desserts, few can compete with a moist cake, rich caramel cream, and a fluffy base. This caramel cream cake recipe is perfect for those moments when you crave something sweet and special. Moreover, it combines simple techniques and accessible ingredients, making it ideal for any cooking enthusiast.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

The history of caramel cream cake can be traced back to sweet traditions around the world. Caramel, a versatile ingredient, has been used for centuries to add a sophisticated sweetness to desserts. This cake not only pays homage to these traditions but is also a modern reinterpretation that is sure to become your favorite.

Ingredients:

For the base:
- 6 eggs
- 6 tablespoons sugar
- 6 packets of instant coffee
- 6 tablespoons finely ground walnuts
- 6 tablespoons flour

For the caramel cream:
- 200 g sugar
- 200 g butter
- 4 eggs
- 4 tablespoons cornstarch
- 450 ml milk

For the caramel syrup:
- 100 g sugar
- 50 g butter

For the glaze:
- 7 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- 100 g butter

For the whipped cream:
- 400 ml liquid cream
- 2 tablespoons powdered sugar
- 1 packet vanilla sugar

Step by step, let’s start this sweet adventure!

1. Preparing the base:
- Separate the egg whites from the yolks. In a large bowl, beat the egg whites with 6 tablespoons of sugar using a mixer. It’s important to use a clean bowl, free of fats, to achieve well-beaten egg whites. Beat until stiff peaks form.
- Add the yolks one at a time, continuing to mix. This will ensure an even integration of the ingredients.
- Gradually incorporate the instant coffee and ground walnuts, gently folding with a spatula using up-and-down motions to keep the air in the egg whites.
- Finally, add 6 tablespoons of flour, gently mixing until fully incorporated. This step is essential for achieving a fluffy and light base.

2. Baking the base:
- Preheat the oven to 170°C. Line a 25x35 cm baking tray with parchment paper to prevent sticking.
- Pour the mixture into the tray and level it with a spatula. Bake for about 30 minutes or until a toothpick comes out clean.
- Once baked, remove the tray from the oven and let the base cool completely.

3. Preparing the caramel syrup:
- In a saucepan, add 100 g of sugar and let it caramelize over medium heat. Be careful not to burn it, as it can become bitter.
- When the sugar has turned golden, add 50 g of butter and stir vigorously until completely melted. This syrup will add a delicious layer of caramel to the base.

4. Preparing the caramel cream:
- In another saucepan, caramelize 200 g of sugar until golden. Then, add 450 ml of milk, allowing it to simmer gently to melt the caramel.
- In a bowl, dissolve 4 tablespoons of cornstarch in the remaining milk, add the 4 eggs, and mix well.
- Pour the mixture into the saucepan with milk and caramel, stirring continuously until it thickens. Remove from heat and add 200 g of butter, stirring quickly to incorporate.

5. Preparing the whipped cream:
- In a bowl, whip 400 ml of liquid cream with 2 tablespoons of powdered sugar and 1 packet of vanilla sugar until stiff peaks form. This step will add a fresh note to your cake.

6. Assembling the cake:
- Once the base has cooled, cut it in half horizontally. On the first half, pour the hot caramel syrup and level it with a knife.
- Add the hot caramel cream over the syrup, allowing it to melt slightly. This layer will add moisture and flavor.
- Place the second half of the base on top and let the cake cool for about 30 minutes.

7. Preparing the glaze:
- In a saucepan, mix 7 tablespoons of granulated sugar with 2 tablespoons of cocoa powder and 100 g of butter. Melt the ingredients over low heat until the sugar dissolves and you have a smooth glaze.

8. Finalizing the cake:
- Slice the cake and pour the warm glaze over each portion. You can decorate with whipped cream on top, as desired.

Serving suggestions:
This caramel cream cake pairs wonderfully with a freshly brewed cup of coffee or a fragrant tea. It also goes perfectly with vanilla ice cream, which will contrast beautifully with the rich caramel.

Personalized variation:
If you want to add a touch of originality, you can add a pinch of sea salt to the caramel cream to enhance the flavors, or you can replace the ground walnuts with ground almonds. Another interesting option would be to use white chocolate instead of butter in the glaze for a creamier texture.

Nutritional benefits:
This cake contains protein from eggs and milk, healthy fats from butter, and vitamins from nuts. However, it's good to know that it is a calorie-rich dessert, so it's ideal to enjoy it in moderation.

Frequently asked questions:
1. Can I use another type of flour?
- Although white flour is the most common choice, you can try using whole wheat flour for an extra fiber boost.

2. How can I store the cake?
- Keep the cake in the refrigerator, covered with plastic wrap, to keep it fresh.

3. Can I replace the sugar?
- If you prefer a healthier option, you can experiment with natural sweeteners such as honey or maple syrup.

Now that you have all the necessary information, all that’s left is to get cooking and enjoy this delicious caramel cream cake! Give it a try and don’t forget to share the result with your loved ones. It can easily become a favorite in your family!