Caramel Cream Cake Recipe
Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Servings: 10-12 servings
The caramel cream cake is a dessert that combines the fluffy texture of a fine sponge with the sweetness and richness of caramel cream, offering an unforgettable taste experience. This recipe is perfect for special occasions or simply to treat your loved ones on an ordinary day. The history of caramel cream cakes is fascinating, as caramel was discovered by accident, and over time, it has become a staple ingredient in pastries around the world.
Ingredients needed:
For the sponge:
- 6 large eggs
- 12 tablespoons of sugar
- 1 teaspoon of baking powder
- 4 tablespoons of oil (sunflower or canola oil is ideal)
- 10 tablespoons of flour
- 1 teaspoon of vanilla essence (or vanilla extract for a more intense flavor)
For the caramel cream:
- 200 g of sugar
- 100 g of butter (preferably unsalted, for a pleasant contrast)
- 1 teaspoon of vanilla essence
- 150 g of liquid cream (Hulala or another quality brand)
Step by Step: Making the Caramel Cream Cake
1. Preparing the sponge:
- Start by separating the egg whites from the yolks. It’s important that the bowl you use to beat the egg whites is clean and dry to achieve a stable foam.
- In a large bowl, beat the egg whites with the sugar until you get a stiff and shiny foam. This step will give the sponge a light texture.
- Add the yolks one at a time, continuing to mix on low speed.
- Incorporate the oil and vanilla essence, mixing gently.
- In another bowl, mix the flour with the baking powder. Sift this mixture to avoid lumps.
- Begin adding the flour to the egg mixture, gently folding with a spatula to avoid losing air.
2. Baking the sponge:
- Preheat the oven to 180°C (350°F). This is the ideal temperature for baking the sponge evenly and achieving a fluffy texture.
- Line a baking tray (approximately 30x40 cm) with parchment paper. Ensure the paper is well spread to prevent sticking.
- Pour the batter into the tray and level it with a spatula.
- Bake the sponge for 20-25 minutes or until a toothpick inserted in the center comes out clean. Do not open the oven door in the first 15 minutes of baking to avoid affecting the rise of the sponge.
3. Preparing the caramel cream:
- In a saucepan, place the sugar over medium heat. Allow it to melt without stirring, just tilting the pan occasionally to ensure even melting. Watch closely, as sugar can burn quickly.
- Once the sugar becomes liquid and turns golden, remove the pan from the heat and carefully add the liquid cream. Be cautious, as it will steam and may splash!
- Stir with a spatula until the caramel completely dissolves in the cream.
- Place the saucepan back on low heat, add the butter and vanilla essence, stirring continuously. Simmer the mixture for 5-7 minutes until it becomes thick, similar to heavy cream.
- Once done, let the cream cool to room temperature.
4. Assembling the cake:
- Once the sponge has completely cooled, carefully cut it horizontally into two equal layers.
- Spread the caramel cream between the two layers of sponge, ensuring it is evenly distributed.
- You may choose to decorate the cake with a drizzle of melted chocolate or toasted nuts for an elegant look and crunchy texture.
- Cover the cake with plastic wrap and refrigerate for a few hours until the cream sets well.
Serving suggestions:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast. A cup of coffee or flavored tea pairs wonderfully with this dessert.
Tips and variations:
- You can substitute some of the flour with cocoa powder to create a chocolate sponge.
- For an extra flavor boost, add a teaspoon of instant coffee to the caramel cream.
- If you prefer a fruitier taste, you can add slices of bananas or strawberries on top of the cream.
Calories and nutritional benefits:
A serving has approximately 250-300 calories, depending on the ingredients used. This cake provides a quick energy source, thanks to the sugars and fats, but it’s best to enjoy it in moderation, considering its caloric content.
Frequently asked questions:
- What can I do if the caramel cream has thickened too much? You can gently reheat it over low heat, adding a few tablespoons of liquid cream to achieve the desired consistency.
- Can I use other types of sugar for the caramel? Brown sugar can provide a deeper flavor, but it requires extra attention to avoid burning.
- How can I store the cake? It is recommended to keep it in the refrigerator, covered with plastic wrap, to maintain its freshness.
This caramel cream cake is sure to become your favorite, thanks to its delicious combination of textures and irresistible taste. Try it out and enjoy every slice!
Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Servings: 10-12 servings
The caramel cream cake is a dessert that combines the fluffy texture of a fine sponge with the sweetness and richness of caramel cream, offering an unforgettable taste experience. This recipe is perfect for special occasions or simply to treat your loved ones on an ordinary day. The history of caramel cream cakes is fascinating, as caramel was discovered by accident, and over time, it has become a staple ingredient in pastries around the world.
Ingredients needed:
For the sponge:
- 6 large eggs
- 12 tablespoons of sugar
- 1 teaspoon of baking powder
- 4 tablespoons of oil (sunflower or canola oil is ideal)
- 10 tablespoons of flour
- 1 teaspoon of vanilla essence (or vanilla extract for a more intense flavor)
For the caramel cream:
- 200 g of sugar
- 100 g of butter (preferably unsalted, for a pleasant contrast)
- 1 teaspoon of vanilla essence
- 150 g of liquid cream (Hulala or another quality brand)
Step by Step: Making the Caramel Cream Cake
1. Preparing the sponge:
- Start by separating the egg whites from the yolks. It’s important that the bowl you use to beat the egg whites is clean and dry to achieve a stable foam.
- In a large bowl, beat the egg whites with the sugar until you get a stiff and shiny foam. This step will give the sponge a light texture.
- Add the yolks one at a time, continuing to mix on low speed.
- Incorporate the oil and vanilla essence, mixing gently.
- In another bowl, mix the flour with the baking powder. Sift this mixture to avoid lumps.
- Begin adding the flour to the egg mixture, gently folding with a spatula to avoid losing air.
2. Baking the sponge:
- Preheat the oven to 180°C (350°F). This is the ideal temperature for baking the sponge evenly and achieving a fluffy texture.
- Line a baking tray (approximately 30x40 cm) with parchment paper. Ensure the paper is well spread to prevent sticking.
- Pour the batter into the tray and level it with a spatula.
- Bake the sponge for 20-25 minutes or until a toothpick inserted in the center comes out clean. Do not open the oven door in the first 15 minutes of baking to avoid affecting the rise of the sponge.
3. Preparing the caramel cream:
- In a saucepan, place the sugar over medium heat. Allow it to melt without stirring, just tilting the pan occasionally to ensure even melting. Watch closely, as sugar can burn quickly.
- Once the sugar becomes liquid and turns golden, remove the pan from the heat and carefully add the liquid cream. Be cautious, as it will steam and may splash!
- Stir with a spatula until the caramel completely dissolves in the cream.
- Place the saucepan back on low heat, add the butter and vanilla essence, stirring continuously. Simmer the mixture for 5-7 minutes until it becomes thick, similar to heavy cream.
- Once done, let the cream cool to room temperature.
4. Assembling the cake:
- Once the sponge has completely cooled, carefully cut it horizontally into two equal layers.
- Spread the caramel cream between the two layers of sponge, ensuring it is evenly distributed.
- You may choose to decorate the cake with a drizzle of melted chocolate or toasted nuts for an elegant look and crunchy texture.
- Cover the cake with plastic wrap and refrigerate for a few hours until the cream sets well.
Serving suggestions:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast. A cup of coffee or flavored tea pairs wonderfully with this dessert.
Tips and variations:
- You can substitute some of the flour with cocoa powder to create a chocolate sponge.
- For an extra flavor boost, add a teaspoon of instant coffee to the caramel cream.
- If you prefer a fruitier taste, you can add slices of bananas or strawberries on top of the cream.
Calories and nutritional benefits:
A serving has approximately 250-300 calories, depending on the ingredients used. This cake provides a quick energy source, thanks to the sugars and fats, but it’s best to enjoy it in moderation, considering its caloric content.
Frequently asked questions:
- What can I do if the caramel cream has thickened too much? You can gently reheat it over low heat, adding a few tablespoons of liquid cream to achieve the desired consistency.
- Can I use other types of sugar for the caramel? Brown sugar can provide a deeper flavor, but it requires extra attention to avoid burning.
- How can I store the cake? It is recommended to keep it in the refrigerator, covered with plastic wrap, to maintain its freshness.
This caramel cream cake is sure to become your favorite, thanks to its delicious combination of textures and irresistible taste. Try it out and enjoy every slice!