This caramel cake is a delicious combination of light and fluffy cake with a creamy and delicious middle layer made from caramel custard. It’s pretty easy to make and absolutely delicious.
I baked only 1 cake sheet of 27/37cm and I cut it into halves. So the cake is 13.5/18.5cm.
The cream is made with caramelized sugar, milk, 1 egg and a bit of flour then mixed with butter. It’s easy to make and very tasty.
– 3 eggs
– 180ml milk
– 150gr sugar
– 100ml vegetable oil
– 300gr flour
– a pinch of salt
– 1 teaspoon baking powder
– 2 teaspoons vanilla flavor
For caramel cream
– 5 tablespoons of sugar
– 400ml milk
– 1 egg
– 25gr flour
– 100gr butter
You also need confectioners’ sugar for dusting.
Use a medium bowl to combine flour, baking powder and a pinch of salt. Set aside.
Separate egg yolks from whites.
Place into a large bowl sugar and the egg yolks. Mix until creamy and pale.
Add the vegetable oil and mix to incorporate.
Add the vanilla flavor and the milk. Mix to incorporate.
Add the flour combined with baking powder and a pinch of salt. Mix until combined.
Place the whites into a bowl. Mix until stiff peaks form.
Toss the whites into the bowl and incorporate with a spatula.
Pour the batter into a 27/37 baking tray lined with parchment paper.
Place the baking tray into the preheated oven and bake at 180 °C for about 20 minutes.
Remove from the oven and prick the cake in the middle with a toothpick: if the toothpick comes out clean, the cake is ready.
Allow to cool on wire racks.
How to prepare the caramel cream
Preserve 4-5 tablespoons of cold milk. Warm the rest of it until hot. Set aside.
Use a pan to heat the sugar over medium heat. Stir constantly. Cook until sugar is completely melted.
Remove from heat and pour the hot milk, carefully, because it makes bubbles.
Bring back to a boil and cook until the sugar is completely dissolved. Set aside.
Place the egg into a bowl and mix just a bit. Add the cold milk and mix to combine. Add the flour and mix to incorporate.
Pour this mixture over the caramel.
Place over medium heat and cook, stirring continuously, until thickens. The caramel cream is ready when it starts to makes bubbles.
Remove from heat, cover with plastic wrap (right over the cream) and allow to cool.
How to assemble the caramel cake.
Mix the caramel cream with soft butter. Set aside.
Cut the cake sheet into halves (perpendicularly).
Place 1 half onto a tray lined with plastic wrap. Spread evenly the caramel cream.
Place the 2nd half of cake.
Cover with plastic wrap.
Place the caramel cake into the refrigerator for 5-6 hours.
Dust some confectioners’ sugar, cut into pieces and serve.