Caramel cream cake with vanilla cream and raisins

Caramel Cream Cake with Vanilla and Raisins - a refined and savory delicacy

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 10

Who doesn't love a dessert that harmoniously combines a sweet taste with a subtle hint of bitterness? The Caramel Cream Cake with Vanilla and Raisins is a perfect example of balance between flavors, bringing joy to festive tables as well as ordinary days. This cake brings together tradition and refinement, offering a unique culinary experience.

Your basic ingredients
To help you achieve the best result, I have detailed the essential ingredients you need:

For the base:
- 6 eggs (fresh, at room temperature)
- 5 tablespoons of sugar (recommended: less than usual to avoid excessive sweetness)
- 6 tablespoons of flour (ideally sifted to avoid lumps)
- 2 tablespoons of oil (preferably sunflower oil)
- 1 packet of baking powder (make sure it is fresh)
- A pinch of salt
- 1 teaspoon of rum essence (for a more complex flavor)

For the caramel:
- 6 tablespoons of sugar (for a delicious, golden, and crunchy caramel)

For the caramel cream:
- 6 eggs (at room temperature)
- 1 liter of milk (whole, for a creamy texture)
- 1 teaspoon of rum essence
- A pinch of salt
- Grated zest of one lemon and one orange (for a fresh fragrance)

For the vanilla cream:
- 4 eggs (at room temperature)
- 5 tablespoons of sugar
- 1 liter of milk (again whole, for creaminess)
- 1 packet of vanilla pudding (make sure it is of good quality)
- 1 package of butter (about 200g, at room temperature)
- 4 tablespoons of flour (sifted)
- Juice and zest of one lemon (for flavor)
- 1 teaspoon of vanilla essence
- 3 packets of vanilla sugar
- A pinch of salt

For decoration:
- Raisins (optional, can be soaked in rum or warm water to become juicier)

Brief history of the recipe
The Caramel Cream Cake has its origins in the culinary traditions of many cultures, being a symbol of sophisticated desserts. It has evolved over time, and each variant contributes its unique touch to the global culinary richness. This recipe combines diverse influences, creating a dessert that can be enjoyed on various occasions, from festive meals to casual gatherings with friends.

Step by step - how to make the perfect cake

1. Preparing the caramel:
Start by making the caramel. Take a heavy-bottomed pan and add the 6 tablespoons of sugar. Place the pan over medium heat and stir constantly until the sugar melts and turns golden. Be careful not to burn it, as burnt caramel will give a bitter taste. Once ready, immediately pour it into the cake pan (26 cm) and rotate the pan so that the caramel evenly coats the sides.

2. Preparing the base:
In a large bowl, beat the egg yolks with a pinch of salt and 1 tablespoon of sugar until the mixture becomes creamy. Add the oil and mix well. Sift the flour and baking powder over the yolk mixture and gently incorporate the ingredients, being careful not to form lumps.
In another bowl, beat the egg whites with the remaining sugar until you get a firm foam. Gently fold the egg whites into the yolk mixture with upward movements to retain the air in the egg whites.

3. Combining the mixtures:
Pour the base mixture over the caramel in the cake pan. It is important to ensure that the burnt sugar is well cooled before adding the batter, to avoid melting the caramel.

4. Preparing the caramel cream:
In a bowl, beat the eggs with the sugar, rum essence, and salt. Add the cold milk and mix well. When ready, pour this mixture over the base in the cake pan. Place the pan in a preheated oven at 180°C and bake for about 45 minutes. The cake is done when it is firm to the touch and a toothpick inserted in the middle comes out clean.

5. Preparing the vanilla cream:
In a saucepan, beat the egg yolks with the sugar and a pinch of salt. Add the pudding diluted with a little cold milk, the flour, the lemon and orange zest, and then the rest of the warm milk. Place the saucepan over medium heat and stir constantly until the cream begins to boil and thickens. Once thickened, remove from heat and immediately incorporate the butter. Let it cool.

6. Finalizing the cake:
After the base and caramel cream have completely cooled, turn the cake out onto a serving plate. Cover it with the vanilla cream. Decorate with raisins, which can be soaked beforehand in rum or warm water for added flavor and texture.

Serving suggestions
This cake can be served plain or alongside a berry sauce, which will add a perfect tart note. Additionally, a scoop of vanilla ice cream or lightly sweetened whipped cream can transform the dessert into a true delicacy.

Possible variations
To personalize the recipe, you can add additional flavors such as cocoa in the base for a chocolate cake or experiment with different types of raisins or even candied fruits. You can also replace the rum essence with orange essence for a different taste.

Nutritional information
A serving of cake contains approximately 350 calories, being an indulgent choice but full of flavor. Providing protein from eggs and calcium from milk, this cake is a better option compared to other processed desserts.

Frequently asked questions
1. Is the cake hard to make?
No, this recipe is very accessible, even for beginners. By following the steps carefully, you will achieve a delicious result.

2. Can I use plant milk?
Yes, you can replace the milk with almond or soy milk, but the textures may vary.

3. How long can the cake be kept?
The cake can be stored in the fridge for 3-4 days, covered with plastic wrap to prevent drying out.

4. What drinks pair well with this cake?
A flavored coffee or black tea can perfectly complement the taste of the cake. Additionally, a sweet wine or a fruit liqueur can be excellent choices for festive meals.

This Caramel Cream Cake with Vanilla and Raisins is not just a dessert, but a culinary experience that brings joy and warmth to any occasion. So, prepare your ingredients and enjoy this delicacy that is sure to impress everyone!