Traditional recipes

Cream and caramel cake

Cream and caramel cake

Wheat: mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Then add the yolks, oil and milk in turn, mixing after each one. At the end, incorporate the flour mixed with the baking powder using a spatula and mixing lightly so as not to leave foam. Pour the composition into a round shape (I used a 24 cm tray) lined on the bottom with baking paper. Bake in the preheated oven at 175 degrees for about 30 minutes.

After removing from the oven, leave to cool, then cut the top into 3.

Caramel cream: caramelize the sugar in a bowl with a thicker bottom. When the sugar is completely caramelized (be careful not to burn) we pour water, taking care of the steam that forms above not to burn.

Let it boil until the caramelized sugar melts. Remove from the heat and allow to cool completely. Put aside in a bowl 5-6 tablespoons of syrup.

Separately beat the egg with the 3 tablespoons of sugar and then add the flour. Mix the two compositions and put on the fire again over a low flame, stirring constantly, until you get a cream the consistency of a pudding. Remove from the heat and add the butter and stir until it melts. Let the cream cool. Put 5 tablespoons of this cream.

During this time we prepare the whipped cream, mixing first at low speed and then at maximum speed until it hardens. We divide the whipped cream into 3.

Now that we have everything ready, we move on to assembly.

Place on a plate the first sheet that we syrup with the syrup obtained from the 5-6 tablespoons of syrup mixed with water. Grease the first sheet with some of the whipped cream. over the whipped cream we put half of the caramel cream and wrap lightly. Then place the next sheet and the same: syrup, whipped cream, caramel cream.

We place the third sheet and syrup it in turn. We cover the whole cake in whipped cream, taking care to leave a little whipped cream for decoration.

For the decoration I used a part of the whipped cream for cream and for the darker part I mixed separately 100 ml of whipped cream with the 5 tablespoons of caramel cream.

I assure you that a fine, light and not very sweet cake came out despite the caramel.