Caramel Cream Cake

Caramel Cream Cake - a dessert that perfectly combines the fine texture of the cream with the fluffy, chocolatey base, providing an unforgettable experience. This cake is wonderful for any occasion, from birthdays to gatherings with friends or simply to indulge yourself over the weekend. In this step-by-step guide, I will reveal all the secrets to achieving a perfect result, but first, let me tell you a little about this delicacy.

It is said that cream cakes have always been popular, bringing joy to the tables of people around the world. This caramel cream cake recipe is simple, yet the result is spectacular. You will be able to impress anyone with your cooking skills, and its sweet aroma will make you come back for more.

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

Ingredients:
For the base:
- 8 eggs
- 8 tablespoons granulated sugar
- 6 tablespoons flour
- 2 tablespoons cocoa

For the cream:
- 300g granulated sugar
- 400ml milk
- 4 tablespoons flour
- 1/2 packet of caramel pudding (optional)

For the topping:
- 50ml milk
- 100g dark chocolate
- 50g butter
- Decoration: colored sugar balls, stars, hearts, etc.

Step 1: Preparing the base
Start by separating the eggs. In a large bowl, beat the egg yolks with the granulated sugar until the mixture becomes a pale, fluffy cream. It is important not to rush this process, as the incorporated air will help the base rise.

In another bowl, beat the egg whites until you get a stiff and dense foam. Make sure the bowl is very clean; otherwise, the egg whites will not whip properly.

Sift the flour and cocoa into another container. This step is essential to eliminate any lumps and achieve a fine texture. Gradually add the flour and cocoa mixture to the egg yolks, mixing with a spatula or wooden spoon until everything is well combined.

Then, gradually add the egg white foam, carefully folding from the bottom up to avoid losing the air in the mixture. Once the mixture is well combined, pour it into a greased and floured baking tray (24x35 cm) to prevent sticking.

Bake in a preheated oven at 180°C (moderate heat) for about 25-30 minutes. Do the toothpick test: if it comes out clean, the base is ready. Let it cool completely.

Step 2: Preparing the caramel cream
In a heavy-bottomed saucepan, place the granulated sugar and let it melt over medium heat. Do not stir constantly; just swirl the pot occasionally to prevent the sugar from crystallizing. Once the sugar turns golden-brown, reduce the heat to low and gradually add the warm milk, stirring vigorously with a wooden spoon.

After the milk is fully incorporated, place the saucepan back on low heat and let it simmer gently. Gradually add the flour, one teaspoon at a time, stirring constantly to avoid lumps. Keep on the heat until the cream thickens.

If you want a richer cream, add half a packet of caramel pudding and mix well. Once the cream reaches the desired consistency, remove it from the heat and let it cool completely.

Step 3: Assembling the cake
Once the base has cooled, cut it in half horizontally. Fill the bottom half with the caramel cream, spreading it evenly. Place the other half of the base on top and gently press down to secure the layers.

Let the cake chill in the refrigerator for about 30 minutes to allow the cream to set and integrate with the base.

Step 4: Preparing the topping
To prepare the topping, melt the dark chocolate together with the milk in a bain-marie or in the microwave, stirring constantly until you obtain a smooth mixture. Finally, add the butter and mix well.

Let the topping cool slightly so that it is fluid but not so hot that it melts the cream inside. Pour the topping evenly over the cake, ensuring that it is completely covered. Decorate with colored sugar balls or other preferred ornaments.

Step 5: Serving
Let the cake chill in the refrigerator for at least 1 hour before cutting and serving. It is delicious served alongside a fragrant coffee or black tea, but it can also be enjoyed with a glass of cold milk. A personal recommendation would be to pair it with vanilla ice cream – the combination is simply divine!

Nutritional benefits
This caramel cream cake, although a dessert, provides a source of energy due to the content of eggs and milk, which supply protein. The added cocoa contributes antioxidants, and the dark chocolate used for the topping is known for its heart health benefits. However, it is important to consume it in moderation, considering the sugar and calorie content.

Frequently asked questions
1. Can I use another type of flour?
Yes, you can use whole wheat flour, but the texture of the cake will be different.

2. How can I store the cake?
The cake keeps well in the refrigerator for 3-4 days in an airtight container.

3. Can I replace the dark chocolate?
Sure! You can use milk chocolate for a sweeter topping.

Now that you have all the necessary information, all that’s left is to get cooking! This caramel cream cake will surely become one of your family and friends' favorites. Enjoy!