caramel cream filling for cakes

Recipe Cake with caramel cream

No, I didn't have anything to celebrate to make caramel cream cake, I just did that! Because I wanted to pamper the little ones with something good and because it's easier for me to make a cake than a cake! 🙂

So, an unpretentious cake, but so good that I enjoyed it to the last piece. How can I not show it to you? :))

caramel cream filling for cakes

caramel cream filling for cakes


  • Wheat:
  • 4 eggs
  • 4 tablespoons powdered sugar
  • 2 tablespoons oil
  • 4 tablespoons flour
  • 1 tablespoon cocoa
  • esenta de rom
  • 1/2 teaspoon baking powder
  • For the cream:
  • 400 ml of milk
  • 3 tablespoons starch
  • 200 g sugar
  • 200 g butter
  • For syrup:
  • 3 tablespoons sugar
  • ~ 100 ml water
  • For decoration:
  • 150 g Almette cream cheese
  • 200 ml whipped cream
  • 2 tablespoons powdered sugar
  • 1 sachet of vanilla sugar

Preparation Cake with caramel cream:

Cocoa cake top:

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades.

Separately rub the yolks with the oil and rum essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. If the egg whites are beaten well and correctly, the emulsion will remain on top, it will not be left at the bottom. We turn the mixer to the lowest speed and we easily homogenize the composition.

Sift the flour together with the cocoa and baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.

Pour the composition into a tray (20 cm in diameter) lined with baking paper and put the tray in the oven over medium heat for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.

Remove the top on a grill, with the bottom up, remove the baking paper and leave to cool.

Caramel cream:

The sugar is caramelized. We give it a dark color, but be careful not to burn too hard, otherwise it becomes bitter. Pour the milk over the caramelized sugar, then simmer until the caramel dissolves.

We "dissolve" the starch with a little milk from the pan, then we pour it over the milk with caramel. Simmer over low heat, stirring constantly, until thickened. Incorporate the butter, mix well and leave to cool.

For the syrup , caramelize the sugar, then "quench" it with water. Set aside and leave to cool until the caramel melts.

For decoration:

Cream for whipped cream mix until it starts to take on consistency. Add a tablespoon of powdered sugar and vanilla sugar and mix until fluffy. It does not need to be firm, it will harden after the cream cheese is added.

The cream cheese is mixed with the rest of the powdered sugar, until the sugar melts. Add whipped cream and mix.

The cake top is cut into 3 slices and the cream is divided in half. Each part of the countertop is syruped. The cake is assembled in the tray in which I baked the top, lined with food foil. Wrap well in foil and leave to cool until the cream hardens.

Garnish with cream cheese.

Good appetite! 😉

caramel cream filling for cakes

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