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🍰 Creamy Caramel Dream

259 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Sift the flour into a bowl and mix it with the almonds.
  2. 2. Place the eggs, 75 g of sugar, and a pinch of salt in a second bowl. Whisk the mixture with a hand mixer until creamy. Gently fold in the flour mixture.
  3. 3. Line the bottom of a springform pan (20 cm diameter) with baking paper. Pour in the batter and smooth it out. Bake the cake in a preheated oven at 180 °C (convection 160 °C, gas mark 2–3) on the middle rack for 20 to 25 minutes.
  4. 4. Let the cake base cool on a wire rack. Remove it from the pan and cut it horizontally once to create two layers.
  5. 5. Cook the pudding using the pudding powder, milk, and remaining sugar according to the package instructions. Remove it from the heat.
  6. 6. Soak the gelatin in cold water, squeeze it out, and dissolve it in the still warm pudding while stirring. Let the pudding cool down, stirring frequently to prevent a skin from forming.
  7. 7. Rinse the organic orange under hot water and dry it. Grate about 2 teaspoons of zest finely. Peel all oranges thickly, removing all the white pith.
  8. 8. Use a sharp knife to cut out the segments from the oranges between the membranes.
  9. 9. Stir the quark and orange zest into the cooled pudding.
  10. 10. Place one of the cake bases on a cake plate and put the springform ring back around it.
  11. 11. Distribute about one-third of the orange segments on the base. Add half of the pudding cream on top and spread it evenly.
  12. 12. Place the second base on top. Add the remaining cream and spread it evenly. Chill the cake in the refrigerator for at least 1 hour.
  13. 13. Toast the almond slices in a small pan without fat until golden brown. Decoratively arrange the remaining orange segments on the cake, sprinkle with the almonds, and serve.

Nutrition per serving