Unveil the secrets to baking the ultimate Creme Caramel Cake, a dessert that elegantly combines the smoothness of creme caramel with the softness of sponge cake. This recipe offers a step-by-step guide to creating a dessert that layers rich caramel, creamy custard, and fluffy sponge cake into a harmonious delight. Perfect for those who adore the classic creme caramel and seek to elevate it with a cakey twist.
Why You’ll Love This: The Creme Caramel Cake is a testament to the magic of combining simple ingredients to achieve extraordinary results. Its silky texture and balanced sweetness, with a hint of vanilla and white chocolate, make every bite a luxurious experience. This dessert is not just a treat for the taste buds but also a visual feast, promising to leave a lasting impression on both you and your guests.
Perfect Occasion: This cake is the ideal centerpiece for special occasions such as birthdays, anniversaries, or any gathering where you want to impress. Its elegance and exquisite taste make it perfect for holiday celebrations or as a sophisticated end to a dinner party. It’s also a comforting treat that can turn an ordinary day into something special.
Decoration Tips: Once unmolded, garnish the top of your Creme Caramel Cake with fresh berries or a sprinkle of edible gold leaf for a touch of luxury. A drizzle of caramel sauce and a dusting of powdered sugar around the plate can enhance its appeal, inviting everyone to dive into its creamy goodness.
For the Caramel:
- 7 oz of sugar
For the Custard:
- 10.5 oz of milk
- 10.5 oz of heavy cream (35% fat)
- 1.75 oz of sugar
- 2.1 oz of white chocolate
- 0.5 oz of vanilla paste
- 4 eggs
For the Sponge Cake:
- 2 egg yolks
- 2 egg whites
- 1.4 oz of sugar
- 1.2 oz of milk
- 0.7 oz of vegetable oil
- 1.4 oz of flour
Caramel Preparation:
- Melt the sugar until it caramelizes to a golden brown color. Immediately pour it into an 8-inch baking pan and let it cool completely.
Custard Preparation:
- Preheat the oven to 300°F.
- Gently whisk the eggs to avoid incorporating air. Warm the milk, cream, sugar, white chocolate, and vanilla just until hot (do not boil). Gradually pour the warm milk mixture over the eggs, stirring well.
- Strain the mixture 1-2 times for smoothness, being careful to avoid creating air bubbles. Set aside.
Cake Preparation:
- Separate the egg yolks from the whites. Whisk the yolks with 0.5 oz of sugar until combined, then mix in the milk and oil. Sift in the flour.
- Beat the egg whites, gradually adding 0.9 oz of sugar, until stiff peaks form. Gently fold the meringue into the yolk mixture.
- Pour the cake batter over the custard mixture in the pan.
Baking:
- Bake in a water bath in the preheated oven at 300°F for 50-60 minutes.
- Allow to cool in the pan at room temperature for 1-2 hours, then refrigerate for 6-7 hours or preferably overnight.
Enjoy this sublime Creme Caramel Cake, a masterpiece of dessert cuisine that beautifully marries the richness of caramel with the lightness of sponge cake, guaranteed to dazzle and delight.
