Vintage Caramel Cream Cake Recipe

Vintage Caramel Cream Cake Recipe

Ingredients:

For the Dough:

• 200 ml (¾ cup) water
• 50g (1¾ oz) butter
• 150 g (1¼ cups) all-purpose flour
• Pinch of salt
• 4 eggs

For the Caramel Cream:

• 4 tbsp sugar
• 150 ml (⅔ cup) 30% heavy cream for cooking
• 300 ml (1¼ cups) 30% heavy cream for whipping

For the Vanilla Cream:

• 400 ml (1⅔ cups) milk
• 50 g (⅓ cup) vanilla custard powder or cornstarch
• 4 tbsp sugar
• 300 ml (1¼ cups) heavy cream

For the Caramel Frosting:

• 125 g (⅔ cup) sugar
• 45g (1½ oz) butter
• 75 ml (⅓ cup) 30% cream

Baking:

• Preheat your oven to 230°C (446°F) for 10 minutes on top/bottom heat, then reduce to 200°C (392°F) for another 10 minutes.

Instructions:

For the Dough:

1. In a saucepan, bring 200 ml of water and 50g of butter to a boil. Add a pinch of salt.
2. Remove the saucepan from the heat and quickly stir in 150g of all-purpose flour until a smooth dough forms.
3. Gradually add and beat in 4 eggs, one at a time, until well combined.
4. Spread the dough evenly into a greased baking dish and bake at 230°C (446°F) for 10 minutes, then reduce the temperature to 200°C (392°F) for another 10 minutes, or until it’s golden brown and puffed up.

For the Caramel Cream:

1. In a saucepan, caramelize 4 tbsp of sugar until it turns golden brown.
2. Carefully add 150 ml of 30% heavy cream for cooking to the caramelized sugar. Stir until smooth.
3. Remove from heat and let it cool.
4. Whip 300 ml of 30% heavy cream until stiff peaks form.
5. Gently fold the cooled caramel sauce into the whipped cream.

For the Vanilla Cream:

1. In a separate saucepan, mix 400 ml of milk, 50 g of vanilla custard powder (or cornstarch), and 4 tbsp of sugar until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and boils.
3. Remove from heat and let it cool.
4. Whip 300 ml of heavy cream until stiff peaks form.
5. Gently fold the cooled vanilla custard into the whipped cream.

For the Caramel Frosting:

1. In a saucepan, caramelize 125 g of sugar until it turns golden brown.
2. Remove from heat and quickly stir in 45g of butter and 75 ml of 30% cream until smooth.

Assembling:

1. Cut the baked dough horizontally to create two layers.
2. Spread the caramel cream over one of the layers and place the other layer on top.
3. Spread the vanilla cream over the top layer.
4. Drizzle the caramel frosting over the vanilla cream.
5. Chill the cake for a few hours to set before serving.
6. Enjoy your vintage Caramel Cream Cake, a family treasure that’s over 100 years old!