Easy and delicious, this Carambar cake recipe will be unanimous around the table.
Ingredients for 4 persons :
- 3 eggs
- 160 g sugar
- 150 g flour
- 1/3 of a sachet of yeast
- 150 g butter
- 20 Carambars
- 10 cl of milk
Carambar cake recipe
Stop baking! Instead of landing on the shores of Malabar, you docked at Carambar!
- Preheat the oven to 180 ° C (th.6).
- Melt the Carambars in a saucepan with the butter and milk.
- In a bowl, mix the sugar, flour, yeast and eggs.
Gradually incorporate while mixing the contents of the saucepan. The dough obtained should be very smooth. Transfer to a buttered and floured cake mold. Bake and cook for 40 to 50 minutes. Check the doneness: insert the blade of a knife in it, if it comes out clean, the cake is cooked.
- Unmould, let cool slightly on a rack and slice. Hmmm!
This recipe can be served with custard. To do this: pour 50 cl of milk into a saucepan, add a vanilla pod split in half lengthwise. Bring to a boil, remove from heat and let steep for 30 minutes.
Heat the milk again to the limit of boiling. Remove the pod. Break and place 150 g of egg yolks (about 5 eggs) in a salad bowl, add 80 g of caster sugar, mix. Gradually incorporate while mixing in the hot vanilla milk.
Transfer them all to the saucepan. Place on low heat and cook, stirring, until the cream thickens and coats the spatula. The cream should not boil. Remove from heat, strain, let cool and place in the fridge.
A glass of milk !
It is undoubtedly because Carambar is the "madeleine of Proust" of many of us that the dessert suggestions based on this caramel are more and more frequent. Here, the cake, by its texture and density, provides support and length to the aromas of the candy. This is why, in order to avoid a certain heaviness in the agreement and to smooth the chosen wine, we will seek an alliance with drinks presenting a certain freshness. So, even if we are trying to enhance the sweetness, we will prefer a mellow that has retained a certain liveliness, such as a Pinot Gris from Alsace in late harvest, to a sweet wine from Bordeaux.
Obviously, the spiciness of an effervescent will offer greater contrast and lightness to the whole. If one seeks to accentuate the opposition, a Clairette de Die method dioise will play, by its muscat notes, perfectly the role, while a Vouvray having spent a few years on latte will go, by its honeyed aromas, in the direction of the cake.
Recipe: T. Debéthune, Photo: C. Herlédan