Cake with pastry cream and caramel, ideal for your dessert or just for flavor, here is an easy recipe at home.


For the Caramel:

– 70 grams of sugar
– 2 tsp water

For Pastry Cream:

– 4 egg yolks
– 100 grams of sugar
– 30 cl condensed milk
– 1 tsp vanilla extract

For Cake:

– 100 grams flour
– 1.5 tsp baking powder
– 1/4 tsp salt
– 2 egg yolks
– 6 tbsp sugar
– 3 tbsp oil
– peel of 1/2 orange
– 6 cl orange juice
– 1 tsp vanilla extract
– 3 egg whites
– 1/2 tsp lemon juice


First preheat your oven to 180°, pour water into a pot larger than your cake tin for the bain-marie – about 2cm high.
Then place your dish in the preheated oven.

How to prepare Caramel:

First put sugar in a vessel, pour water over it and keep it on medium flame while stirring it with a spoon.
You can add a little water if needed, and once the caramel has reached the desired color, remove from heat and pour into the bottom of the cake pan.
Tilt the mold to spread the caramel to cover the entire surface of the mold and then set aside.

How to make Pastry Cream:

First, using your mixer, beat the egg yolks and sugar in a bowl on medium speed.
Then add condensed milk and vanilla extract on top, whisking on medium speed for 1 minute and keep aside.

To make cake:

First of all, sieve all purpose flour, baking powder and salt in a big bowl.
Then in a bowl beat the egg yolk with 3 tbsp sugar and orange zest.
Then pour the oil, vanilla extract and orange juice over the top and keep stirring on medium speed for 2 minutes.
Make a well in the flour mixture and then add the orange juice and egg mixture and mix with a spoon.
Using your mixer on high speed, beat the egg whites with the lemon juice in a large bowl until stiff.
Then add 3 tbsp of sugar to a drizzle, whisking on medium speed
Then add your preparation 3 extra on top of the flour mixture and mix with the spatula.

Filter the pastry cream into a cake tin — on top of the caramel layer — then pour the dough over the pastry cream.
Then place your cake pan in a double boiler dish — being careful that the dish is hot — and put in the oven for 45 to 55 minutes.
Let cool for a while, then invert your mold onto a large plate and put in the fridge for at least 4 hours.
Finally you have your Pastry Cream and Caramel Cake, cut and serve and enjoy your meal.


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