Caramel cream classic cake: A showstopping dessert for special occasions

Do you like desserts drenched in caramel? If so, try this classic caramel cream cake for Christmas this year. This indulgent, moist dessert can be whipped up easily and is perfect for other special occasions too. Here's the recipe:

Ingredients
1.5 cup refined flour (maida)
1.5 teaspoon baking powder
3 eggs
175 grams butter
1.5 cup sugar
1 teaspoon vanilla essence
1 pinch of salt
½ warm milk
For caramel cream
7 tablespoons of sugar
4 tablespoons (60 grams) of butter
4 tablespoons of condensed milk
4 tablespoons of cream
½ cup whipping cream

Preparation
Mix the flour and baking powder
Remove the yolk from the eggs and beat the egg whites in a deep-bottomed bowl
Whip butter and sugar thoroughly in a bigger bowl
Add egg yolk, salt and vanilla essence to this bowl and beat till the mixture becomes smooth
Gently add warm milk
Add the flour to this mixture
Stir the mixture with a spatula
Gradually add the beaten egg whites to the mixture
Stir for some time so that all the ingredients are blended
Pour the mixture into an eight-inch baking pan
Bake for 45 minutes in an oven preheated to 180 degrees Celsius
The cake is ready
To prepare caramel cream
Heat a pan and caramelize the sugar
After switching off the flame, add butter
When the butter melts, add condensed milk on a low flame
Switch off the flame again and add cream
Stir properly for some time
The caramel syrup is ready
Add two tablespoons of whipping cream to a portion of the syrup and beat thoroughly
The caramel cream to fill the cake is ready
Layering cake with cream
Cut the cake horizontally into three panels
Pour the caramel cream between each of the panels and on the sides of the cake
Do not layer the top of the cake with the caramel cream
Pour caramel syrup over the top portion of the cake
Decorate the cake with pralines
The delicious caramel cream classic cake is ready