Caramel cream cake

Name: Caramel cream cake - Sabrina P.
Ingredients: Base: 3 eggs; 3 tablespoons sugar; 3 tablespoons flour; vanilla. Cream: 6 egg whites; 5 tablespoons sugar; 4 tablespoons sugar. Glaze: 200 g dark chocolate (65% cocoa); 50 g butter; 200 ml liquid cream.

Dessert - Caramel cream cake by Sabrina P. - Recipia

The caramel cream cake isn't exactly the dessert to whip up on a rushed afternoon, but it's worth the time. If you've tried store-bought caramel cakes and weren't impressed, making it at home is a different experience – the freshly made caramel and the smooth cream make all the difference. The method of lining the pan with burnt sugar is classic and not too difficult, but it does require attention to detail. Otherwise, nothing complicated, just pay attention to the baking and flipping the cake onto a serving plate. Quick Info Total time: approx. 2 hours Preparation time: 40 min Baking time: 25-30 min for the cream, 25-30 min for the cake Servings: 8-10 Difficulty: medium Recipe type: occasion cake, dessert for anniversaries or special days Ingredients Cake: 3 eggs 3 tablespoons sugar 3 tablespoons flour 1 packet vanilla sugar Caramel cream: 6 egg whites 5 tablespoons sugar (for the cream) 4 tablespoons sugar (for caramelizing and lining the pan) Glaze: 200 g chocolate (65% cocoa) 50 g butter 200 ml heavy cream Preparation Method 1. Preparing the pan with burnt sugar Pour 4 tablespoons of sugar into a saucepan and caramelize it over low heat until it becomes liquid, being careful not to burn it. Swirl the pan to evenly coat the walls and bottom with the melted sugar. Set the pan aside while you prepare the cream. 2. Caramel cream Whip 6 egg whites with a pinch of salt until stiff peaks form. Meanwhile, caramelize another 4 tablespoons of sugar in a small saucepan. Once the sugar is completely melted and liquid, carefully drizzle it in a thin stream over the egg whites while continuously mixing. You will achieve a glossy and stable meringue. Immediately pour the mixture into the pan lined with burnt sugar and level it out. 3. Baking the cream in a bain-marie Place the pan with the cream into a larger pan filled with hot water, so that the water reaches about halfway up the sides of the cream pan. Bake in a preheated oven at 170°C for 25-30 minutes. Do not open the oven door in the first 15 minutes. At the end, check with a toothpick – it should come out clean. Turn off the heat and leave the pan in the oven with the door slightly ajar to cool slowly and prevent the cream from collapsing. 4. The cake Separate the egg whites from the yolks. Beat the egg whites with a little salt until firm. Gradually add the sugar and vanilla sugar while continuing to mix. Incorporate the yolks one at a time, then add the flour, mixing gently with a spatula. Prepare a removable cake pan (preferably the same size as the pan used for the cream), grease it with oil, and dust it with flour. Pour in the batter, level it out, and bake at 170°C for 25-30 minutes. Remove the cake and let it cool completely before assembling. 5. Glaze and cream Melt the chocolate broken into small pieces together with the butter, using a double boiler or over very low heat. Mix well. Separately, whip the cold heavy cream until it becomes firm. 6. Assembly Cut the cooled cake into two layers. On top of the caramel cream (which should be completely cooled in the pan), place one layer of cake. Cover with a plate and carefully invert it so that the cream is on top of the cake on the plate. Place the other layer of cake on top of the cream, spread the chocolate glaze, and then decorate with whipped cream as desired. Why I make this recipe often It's one of those cakes that has a classic homemade taste without complicated steps. The caramel cream holds up well and doesn't melt quickly. The cake is simple, and the glaze provides a nice contrast. It’s perfect for celebrations or when I want something different from the usual creams. Tips and Variations Tips Use pans of the same size for the cream and the cake, otherwise, you'll have trouble assembling it. Caramelize the sugar over low heat without burning it to avoid a bitter taste. Do not try to remove the cream from the pan while it's warm – it will break and collapse. Substitutions You can use plain vanilla sugar or extract if you have it on hand. If you want a sweeter glaze, you can use milk chocolate, but the texture will be softer. Variations If you want to change the flavor of the cream, you can add a drop of rum essence or a bit of coffee to the caramel. You can add a thin layer of tart jam between the cake layers for a contrast. Serving Ideas Serve the cake cold, straight from the fridge. It pairs well with black coffee or tea, especially at the end of a hearty meal. Frequently Asked Questions 1. What do I do if the cream sticks to the pan? If you've properly caramelized the sugar on the walls and bottom, it should come off easily after cooling. If it still sticks, let the pan sit over steam for 2-3 minutes and then try to invert it. 2. Can I use a different type of chocolate for the glaze? Yes, but keep in mind that milk chocolate will be softer, while dark chocolate will be firmer. Adjust the amount of butter if you want the glaze to be shinier or more fluid. 3. How do I know if the cake is baked? Insert a toothpick into the center of the cake. If it comes out clean, it's done. Do not open the oven door in the first 15 minutes to avoid collapsing. 4. Can I make the cream with the whole egg, not just the whites? Not for this recipe. You need the meringue for structure and to firm up during baking. 5. Can it be made a day in advance? Yes, it actually sets better after sitting in the fridge for a few hours. Assembling and decorating can be done on the day of serving. Nutritional Values Approximately, one slice (out of 10) has around 300-350 kcal, depending on how much glaze and cream you use for decoration. Most of the calories come from sugar, chocolate, and cream. Proteins from eggs and egg whites, fats from butter, cream, and chocolate. Carbohydrates mainly from sugar and flour. It’s a rich dessert, not diet-friendly. Storage and Reheating The cake keeps well in the fridge, covered, for up to 3 days. I do not recommend reheating it – it is served cold. The cake can dry out if left uncovered. The cream and glaze hold up well when chilled, without changes in texture.

Preparation

4 tablespoons of sugar are caramelized in a pot, coating the walls and bottom of the pot with burnt sugar. Cream: 6 egg whites are mixed well with a pinch of salt. While mixing the egg whites, we caramelize 4 tablespoons of sugar. When the sugar becomes fluid, we pour it over the whipped egg whites while continuing to mix. The entire mixture is placed in the pot lined with burnt sugar, which is then placed in another pot with boiling water and put in the oven. It is kept in the oven for 25-30 minutes (we do the toothpick test). We let the cream cool in the oven. Base: We separate the egg whites from the yolks. The egg whites are mixed with a little salt until they hold peaks. We add the sugar one tablespoon at a time and continue mixing. We add the yolks one at a time, mixing well. We take a cake pan with a ring, grease it with a little oil, and line it with a bit of flour. We pour the mixture and bake it in a preheated oven at 170 degrees for 25-30 minutes. Glaze: Chocolate broken into small pieces is melted together with butter in a saucepan. Cream is whipped well. Assembly: The base is cut in half. One part is placed over the cream in the pot, we place a plate on top of the pot and with a firm motion, we turn the pot. We place the second base, add the glaze, and decorate with whipped cream. In the first 15 minutes, do not open the oven door. The pot in which we caramelize the sugar must be the same size as the cake pan. After turning off the heat, we leave the oven door slightly ajar to let the cream cool down slowly.

Caramel cream cake

Preparation

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