Creamy French Sugar Cake with Caramel Crust

Delicate, airy, creamy, with a sugar crust! This pie is prepared quickly and simply, from yeast dough, without filling. But its taste is very rich. The creamy filling gives the impression that there is a pie with cream inside. The crispy caramel on top completes the picture.
cook time: 2h
Liam Carson
Creamy French Sugar Cake with Caramel Crust

Nutrition Facts (per serving)

337
Calories
15g
Fat
36g
Carbs
6g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 250 g
Milk 100 ml
Dry yeast 1.5 tsp
Eggs 2 pc
Butter 50 g
Sugar 1 tsp
Salt 0.3 tsp

For sprinkling:

Butter 50 g
Sugar 150 g
Cream 200 ml

Recipe instructions

Step 1

Step 1
How to bake French sugar cake. Prepare ingredients for making dough. All of them should be at room temperature, this is important when preparing yeast dough — warm ingredients help it rise better. Therefore, remove the eggs and butter from the refrigerator in advance.

Step 2

Step 2
Heat the milk to a temperature of about 40°C. It should become pleasantly warm. Add sugar and yeast to the milk and stir. Cover the bowl with milk with a napkin and leave for 15 minutes. With this process we activate the yeast — let it wake up from the heat, feed it with sugar.

Step 3

Step 3
Good, fresh yeast should rise like a cap above the milk. If this does not happen, then they are old or damaged. Weʼll have to take others.

Step 4

Step 4
Break eggs into a large bowl, add soft butter and salt. Stir the mixture using a whisk. You donʼt have to get out the mixer. Because the goal is to simply mix the ingredients without beating them. The dough will rise due to the yeast, not due to the whipped products.

Step 5

Step 5
Add milk with awakened yeast to the egg mixture. Mix everything again with a whisk.

Step 6

Step 6
Sift all the flour into a bowl with the rest of the ingredients. Donʼt neglect this point. Sifting aerates the flour, which makes baked goods softer and fluffier.

Step 7

Step 7
Knead the dough using a spatula. It will turn out quite liquid, but this is how it should be — the less flour, the softer the cake. Stir it until smooth and lumps disappear. Cover the bowl with a towel, film or lid, and leave to rise in a warm place for an hour. I put it in a cold oven — there is no draft and a constant temperature.

Step 8

Step 8
While the dough is rising, prepare the topping. prepare food for her. It is better to take the oil cold, it will mix better. I used 20% fat cream. But you can take 10, and very fatty ones, 33%. Focus on your taste. The fattier it is, the tastier it is, but the calorie content will also increase.

Step 9

Step 9
Mash the sugar and butter with a fork until crumbly.

Step 10

Step 10
The dough should double in size during proofing.

Step 11

Step 11
Take any baking dish. I have a glass one measuring 25*20 cm. A round one with a diameter of 24 cm will work well. Grease it with vegetable oil. I advise you to apply it directly with your hand, since then you will have to work with the dough with the same hand, it is very sticky. Place the dough into the pan and spread it into an even layer. Due to the fact that your hand is in oil, it will not stick to it. Cover the form with the dough with a napkin and leave to rest for 20 minutes.

Step 12

Step 12
Using your finger, make indentations in the dough across the entire surface of the pie.

Step 13

Step 13
Place butter-sugar crumbs on top.

Step 14

Step 14
Place the pie in the oven, preheated to 180°C, top-bottom mode. Bake the pie for 25-30 minutes until browned. Then remove the cake and pour cream evenly over it. Return the pie to the oven for another 10 minutes.

Step 15

Step 15
Remove the finished pie from the oven and let cool until warm. The pie can be eaten either warm or cold.

Additional rubrics

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