I used to make this caramel cream cake when I was at home with my mother, a young and strong girl :)), especially during the holidays.
Then we called it the meter cake , probably because it comes out very long. For this reason, I think I only did it in the winter, because I didn't have room for it in the fridge and I kept it outside on the balcony, in the cool. :)) The cake actually has a cocoa icing, but now I have adapted it into a lighter version.
- Brown countertop:
- 5 eggs
- 5 tablespoons sugar
- 2 tablespoons oil
- 2 tablespoons black cocoa
- 5 tablespoons flour
- 1 teaspoon baking powder
- esenta de rom
- For the cream:
- 12 tablespoons sugar
- 1 liter of milk
- 75 g starch
- 100 g butter
- For decoration:
- 300 ml whipped cream
- 2 tablespoons sugar (preferably powder)
- 1 whipped cream hardener (only if necessary)
- colored candies
Preparation Cake with caramel cream:
The yolks are mixed with the oil, until they become like a cream. The rum essence is added.
Whisk the egg whites with a pinch of salt, then add the sugar. Mix until glossy, like meringue. Turn the yolk composition over and mix gently. Then add flour mixed with cocoa and baking powder.
Homogenize and pour the composition into a cake pan greased with oil and lined with flour. Bake on medium heat for ~ half an hour. The toothpick is tested. Remove to a grill and leave to cool.
The quantities and the preparation method are the same as for the brown countertop, only we will eliminate the cocoa.
The sugar is caramelized. It will caramelize as much as you like the caramel taste to be intense. But be careful not to burn it too hard, because it will be bitter.
Heat the milk and pour over the caramelized sugar, then simmer until the caramel dissolves.
We "dissolve" the starch with a little caramel milk, then we pour it into the milk and caramel bowl. Simmer over low heat, stirring constantly, until thickened. Set aside, add the soft butter at room temperature and mix. Let cool until it hardens.
The cooled cakes are cut into slices, about a finger thick.
We will start assembling the cake, putting the cake slices "standing", as if we were rebuilding the cake. Grease each slice with cream and alternate colors, one white, one brown.
Beat the cold cream with the mixer at low speed until it starts to take on consistency. Add the sugar and mix until it hardens well. If necessary, add a whipped cream hardener.
Cover everything with whipped cream and cover with a layer of colored candies.
When serving, cut the slices obliquely. The striped slices are thus obtained.
Usually I don't syrup the cakes. If you like syrupy cakes, you can do it.