Caramel layer cake with milk cream and apricot jam

Caramel sheet cake with milk cream and apricot jam - a delight that combines textures and flavors in an absolutely divine way! This recipe is not just a simple dessert, but a true culinary experience that will delight the taste buds of any sweet lover. Cooking this cake can become a joyful activity, perfect for sharing with loved ones. Let’s discover together each step of this delicious recipe!

Preparation time:
- Preparation time: 1 hour
- Baking time: 20 minutes
- Total time: 1 hour and 20 minutes
- Number of servings: 12-15 servings

Ingredients
For the sheets:
- 2 large eggs
- 12 tablespoons of sugar
- 20 tablespoons of water
- 10 tablespoons of oil
- A pinch of salt
- 1 teaspoon of baking soda
- 1/2 packet of baking powder
- 1 teaspoon of lemon juice
- 850-900 g of flour
- 1 teaspoon of cinnamon
- 100 ml of freshly squeezed orange juice

For the cream:
- 1000 ml of milk
- 5 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 vanilla pod
- 5 tablespoons of starch
- 200 ml of whipped cream

In addition:
- 400 g of apricot jam
- 100 g of dark chocolate
- 50 g of butter

Brief history
Caramel sheet cake is a dessert that combines the technique of caramelization with the delicacy of milk cream. This sweet has gained popularity due to its versatility, being adaptable with various flavors and fillings, from fruits to chocolate. It is a recipe that often evokes childhood memories, moments spent in the kitchen with loved ones, and is perfect for adding a touch of magic to any occasion.

Step by step in preparing the cake

1. Preparing the sheets
The first step is to start with the caramel sheets. In a saucepan, add the sugar and place it over low heat. It is important to stir constantly to ensure it caramelizes evenly. The ideal color is golden-brown, but be careful not to burn it, as the taste will become bitter.

Once the sugar has melted, carefully add the water (be careful not to burn yourself, as it will be very hot). Let it boil until all the sugar is completely dissolved. Once the syrup reaches a uniform consistency, let it cool.

2. Preparing the dough
In a large bowl, mix the eggs with a pinch of salt. Then, add the oil, orange juice, and cooled sugar syrup. Mix well until smooth. Now, prepare the baking soda and baking powder, which you will extinguish with lemon juice. Add the baking soda mixture to the egg mixture.

Gradually incorporate the flour, stirring continuously to obtain a smooth dough. It is normal for the dough to be slightly sticky; this will help with rolling out the sheets. Cover the dough with a towel and let it rest for 30 minutes.

3. Baking the sheets
After the dough has rested, divide it into four equal parts. Roll out each part on a floured surface until it reaches the size of the bottom of a 25x30 cm tray. Bake each sheet in the preheated oven at 180°C for about 5 minutes. Each sheet should be lightly browned, but not burnt.

4. Preparing the cream
For the cream, mix the starch with the seeds from the vanilla pod, vanilla sugar, and sugar in a small saucepan. Gradually add the milk, stirring continuously to avoid lumps. Place the saucepan over low heat and stir constantly until it thickens, achieving a consistency similar to pudding. Let the cream cool, covered with plastic wrap to prevent a crust from forming.

Once the cream has cooled, whip the cream and carefully incorporate it into the milk pudding.

5. Assembling the cake
Place the first sheet on the bottom of the tray and pour half of the cream on top. Place the second sheet and spread apricot jam over the entire surface. Continue with the third sheet, which you spread with the remaining cream. Cover with the fourth sheet.

6. Preparing the glaze
For the glaze, melt the chocolate together with the butter in a bain-marie or in the microwave. Mix well until you achieve a homogeneous composition and pour it over the last sheet. Leveling the glaze is essential for a uniform appearance.

7. Cooling
Let the cake cool at room temperature, then refrigerate it for a few hours, ideally overnight, to harden and blend the flavors.

Useful tips
- Caramelizing the sugar: Do not leave the sugar unattended and stir constantly to prevent burning.
- Testing the sheets: Every oven is different, so check the sheets after 4-5 minutes to avoid burning them.
- Apricot jam: If you don't have apricot jam, you can use other types of jam, such as peach or plum, for a personalized version.
- Serving: The cake is delicious served with a scoop of vanilla ice cream or a cup of fruit tea!

Nutritional information
This cake contains approximately 300 calories per serving, making it a delicious choice for special occasions. It is rich in carbohydrates from sugar and flour, but also in proteins from eggs and milk.

Frequently asked questions
- Can I make the cake with whole wheat flour? Yes, but the texture will be different. Whole wheat flour will give a richer taste and a denser consistency.
- How can I store the cake? Keep the cake covered in the refrigerator, where it can last up to 5 days.
- Is it possible to freeze the cake? Yes, you can freeze the cake without glaze. Once thawed, add the glaze and let it cool.

Caramel sheet cake with milk cream and apricot jam is definitely a dessert that will bring a smile to anyone's face. Don't forget to share this recipe with friends and family, to discover together the joy of cooking!