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–+ servings
Magic Caramel Cake

Magic Caramel Cake

Indulge in the rich layers of a Magic Caramel Cake. Perfect for any occasion, this heavenly dessert combines buttery caramel with a touch of salt for an unforgettable treat.
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Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 pieces
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g granulated sugar
  • A few drops lemon juice
  • 150 ml hot cream
  • 75 g unsalted or salted butter
  • A pinch fleur de sel (if using unsalted butter)
  • 450 ml milk
  • 4 eggs (separated into whites and yolks)
  • 90 g all-purpose flour
  • 70 g melted butter
  • A pinch salt

Equipment

  • Heavy-bottomed saucepan
  • Whisk
  • Spatula
  • Mixing bowl
  • Oven-safe baking dish or silicone mold

Method
 

  1. Melt the sugar with a splash of lemon juice in a heavy-bottomed pan until golden amber.
  2. Remove from heat and slowly whisk in the hot cream, then stir in the butter until smooth.
  3. Pour the warm milk into the remaining caramel sauce, heat gently, and stir to blend.
  4. In a mixing bowl, whisk egg yolks with melted butter, sift in the flour, and gradually add the caramel-milk mixture.
  5. Beat the egg whites with a pinch of salt until stiff peaks form and gently fold into the batter.
  6. Pour the batter into a greased pan and bake at 150°C (300°F) for 55 minutes.
  7. Chill the cake in the fridge for at least 2 hours after baking.
  8. Drizzle reserved caramel over the cooled cake and sprinkle with fleur de sel or crushed nuts.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

For a dairy-free option, use plant-based milk and vegan butter. To achieve a richer caramel flavor, consider using coconut sugar. Always use fresh eggs for best results, as older eggs can impact the meringue structure. Store leftovers in an airtight container in the fridge for up to 3 days; let come to room temperature before serving. Sprinkle toasted nuts on top for added texture and flavor.
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