Caramel cream cake with whipped cream

Caramel Cream and Whipped Cream Cake – An Unforgettable Delight

Who doesn't love a fluffy cake with a delicious cream that tantalizes your senses? This caramel cream and whipped cream cake recipe is perfect for preparing for a special occasion or simply to bring a smile to the faces of your loved ones. With a soft, aromatic base and a velvety cream, this cake will surely become everyone's favorite. Let's get started!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons sugar
- 4 tablespoons oil
- 3 tablespoons cocoa
- 2 tablespoons flour
- 1 teaspoon baking powder
- 2 teaspoons rum essence
- A pinch of salt

For the caramel cream:
- 550 ml milk
- 200 g sugar
- 4 and 1/2 tablespoons cornstarch
- 150 g butter (80% fat)
- 2 teaspoons rum essence

For the whipped cream:
- 200 ml liquid cream
- 100 g thick country cream
- 1 tablespoon powdered sugar
- 1 tablespoon cocoa for decoration

Preparation

Step 1: Preparing the base

1. Preheating the oven: Start by preheating the oven to 180°C. This is an essential step, as a well-heated oven will help the base rise evenly and become fluffy.

2. Mixing the ingredients: In a large bowl, mix the egg yolks with the sugar and oil for about 5 minutes, until the mixture becomes frothy and light in color. Add the sifted baking powder, rum essence, cocoa, and flour. Mix well to obtain a homogeneous composition.

3. Preparing the egg whites: In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. This is a crucial step for achieving an airy base. Make sure the bowl is clean and dry to allow the egg whites to mix properly.

4. Combining the mixtures: Use a spatula to gently fold the egg whites into the yolk mixture. Do this with light, circular motions to preserve the air in the egg whites.

5. Baking the base: You can choose to bake the base whole or divide it into two layers. If you opt for two layers, divide the mixture evenly into two bowls. Grease a 24/37 cm baking tray with butter and line it with parchment paper. Pour the first half of the mixture into the tray, level it, and bake for 10 minutes. Once done, let it cool. Repeat the same with the second layer.

Step 2: Preparing the caramel cream

1. Mixing the cornstarch: In a bowl, mix a little milk with the cornstarch to prevent lumps from forming.

2. Caramelizing the sugar: In a thick-bottomed pot, caramelize the sugar until it turns golden. Here, it is important to be cautious of the steam, as it can be very hot.

3. Adding the milk: Once the sugar is caramelized, reduce the heat and add the remaining milk. Stir gently until the sugar is completely dissolved.

4. Thickening the cream: Add the cornstarch mixture and continue stirring until the cream thickens like pudding. Once ready, remove the cream from the heat and cover it with plastic wrap to prevent a crust from forming.

5. Finalizing the cream: When the cream has cooled, add the essence and room temperature butter. Mix gently to obtain a smooth and homogeneous cream.

Step 3: Preparing the whipped cream

1. Mixing the ingredients: In a bowl, add the liquid cream, cold thick cream, and powdered sugar. Whip at high speed until you obtain a firm foam. This will add a light texture to your cake.

Step 4: Assembling the cake

1. Full assembly: Place the first layer of the base on one of the parchment papers. Spread the caramel cream evenly over it, then carefully place the second layer of the base on top and press gently.

2. Decoration with whipped cream: Spread the whipped cream on top and level it with a spatula.

3. Cooling the cake: Place the cake in a tray and refrigerate for 4-5 hours or, ideally, overnight. This step is essential to allow the flavors to blend perfectly.

Step 5: Serving

1. Portioning: When the cake is well chilled, you can portion it. Sprinkle cocoa on top for an elegant look and an extra flavor.

2. Serving suggestions: You can serve this cake with warm chocolate sauce or a scoop of vanilla ice cream for a contrast of textures and temperatures.

Useful tips

- Gluten-free version: You can replace the flour with a combination of almond flour and cornstarch for a gluten-free version.
- Enhancing flavor: You can add a pinch of cinnamon to the caramel cream for an extra flavor boost.
- Chocolate cream: If you are a chocolate fan, you can replace the caramel cream with a simple chocolate cream or chocolate ganache.

Nutritional benefits

Although this cake can be considered a decadent dessert, its ingredients also offer nutritional benefits. Eggs are an excellent source of protein, and butter provides healthy fats when consumed in moderation. By using quality ingredients, such as country cream, you can turn this dessert into a healthier choice.

Frequently asked questions

1. Can I use another type of sugar?
Yes, you can use brown sugar or coconut sugar for a more caramelized taste.

2. How can I store the cake?
The cake stores very well in the refrigerator, covered, for 3-4 days.

3. Is this cake suitable for vegans?
Unfortunately, this recipe is not vegan, but you can look for a similar vegan cake recipe.

Conclusion

This caramel cream and whipped cream cake is not just a dessert; it's a culinary experience that blends textures and flavors in perfect harmony. Whether you prepare it for a special occasion or simply to treat yourself, it's impossible not to fall in love with it. So, don't hesitate! Put on your apron and enjoy the cooking process! Enjoy your meal!