Cream Caramel Cake Recipe

Name: Cream Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the caramel sugar; 1 cup sugar; 1/2 cup water; for the cream; 5 eggs; 1/2 cup sugar; 1/2 liter milk; 1 teaspoon vanilla; for the cake; 2 eggs; 1/2 cup vegetable oil; 1 cup sugar; 1 cup flour; 2 tablespoons milk; 1/2 teaspoon baking powder; 1 teaspoon vanilla

Servings: persons

for the caramel sugar
1 cup sugar
1/2 cup water
for the cream
5 eggs
1/2 cup sugar
1/2 liter milk
1 teaspoon vanilla
for the cake
2 eggs
1/2 cup vegetable oil
1 cup sugar
1 cup flour
2 tablespoons milk
1/2 teaspoon baking powder
1 teaspoon vanilla

1
turn on the oven on 180 degrees.
2
to do the caramel, in a sauce pan put the water and sugar and let them boil till their color becomes red then pour it over an oven pan
3
to do the cream, in a mixer put all the cream ingredients, mix thoroughly then pour over the caramel.
4
then put all the cake ingredients in the mixer then pour over the cream
5
put the whole pan in a water bath then put it in the oven for 1 hour till the cake is baked.
6
cool in the freezer for 3 hours.
7
to take it out and serve it, pass the base of the pan over heat then turn it over the presenting tray.

1197

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: for the caramel sugar, 1 cup sugar, 1/2 cup water, for the cream, and more.

Yes, Cream Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Caramel Cake

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