Caramel cream cake

Caramel Cream Cake - a classic delicacy loved by all who appreciate fine and flavorful desserts. This recipe combines the velvety texture of the cream with a light and fluffy base, creating a dessert that will win over any table. Get ready to discover the magic of this simple yet elegant cake that will quickly become a favorite among your loved ones.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 8

Ingredients:

For the caramel cream:
- 6 eggs
- 8 tablespoons of sugar (you can add more or less to taste)
- 1 liter of milk
- Essences to taste (vanilla, rum, or lemon)

For the base:
- 3 eggs
- 3 tablespoons of sugar
- 3 tablespoons of flour (you can use 4 tablespoons if the eggs are larger)

Preparation:

1. Caramelizing the sugar: Start by preparing the caramel cream. In an oven-safe pot, add the 4 tablespoons of sugar. Allow the sugar to melt over low heat, gently stirring with a wooden spatula to avoid burning. Once the sugar turns a dark golden color and has a liquid consistency, remove the pot from the heat. Be careful, as caramelized sugar can be extremely hot! Use a napkin to coat the edges of the pot with caramelized sugar to create a pleasant visual effect.

2. Preparing the cream: In a large bowl, crack the 6 eggs and add the 8 tablespoons of sugar. Use a whisk or mixer to beat the eggs with the sugar until the mixture becomes frothy and light in color. Then, gradually add the warm milk, stirring continuously. Finally, add your preferred essences, which will enhance the flavor. Carefully pour the mixture over the caramelized sugar in the pot.

3. Preparing the base: In another bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then add the 3 tablespoons of sugar and continue beating until you achieve a glossy foam. Gently fold in the yolks, mixing lightly from the bottom up. Finally, add the flour, mixing with a spatula to obtain a homogeneous mixture. If the eggs are larger, you can add an extra tablespoon of flour.

4. Baking: Preheat the oven to 160°C. When the cream is almost ready (it should set and take on a yellow-brown hue), pour the base over the cream. Bake everything in the oven for about 20 minutes, or until the base is firm to the touch.

5. Cooling and serving: After removing the cake from the oven, let it cool for a few minutes. Then, carefully invert it onto a plate and you will see how the delicious caramel syrup combines with the fluffy base. Allow the cake to cool completely before slicing. It can be served plain or with a topping of whipped cream, fresh fruit, or chocolate sauce.

Useful tips:
- Make sure the sugar is completely melted before pouring it into the pot, otherwise you risk having sugar crystals in the cake.
- If you want a less sweet version, reduce the amount of sugar in the cream.
- Experiment with different essences to add a personal twist to the recipe – almond or orange essence can provide a very pleasant flavor.

Nutritional benefits:
This cake is a good source of protein due to the eggs and calcium from the milk. It is also a healthier choice compared to other heavy desserts, having a light and airy texture.

Frequently asked questions:
1. Can I use plant-based milk instead of cow's milk?
- Yes, you can use almond, soy, or oat milk, but the final taste will be different.

2. How can I make the cake less caloric?
- You can replace the sugar with natural sweeteners or a calorie-free sweetening compound.

3. Can I add cocoa to the base?
- Absolutely! By adding 1-2 tablespoons of cocoa to the base mixture, you will achieve a cake with an intense chocolate flavor.

This caramel cream cake is more than just a dessert; it is a true culinary experience filled with memories and beautiful moments. Share it with your loved ones, serve it on special occasions, or enjoy it every day, and you will discover the joy of cooking at home. Enjoy!