Cake with burnt sugar cream and fruits

Preparation

Preparation in advance: 1. The pot: A wide pot with a height of at least a palm is used, in which 4-5 tablespoons of sugar are melted until it turns brown. The melted sugar is spread on all the walls of the pot, up to the top, and then left to cool. After cooling, the entire pot is greased with a piece of butter and sliced apples are placed at the bottom. 2. Quince + nuts: Cut 4 quinces into small cubes and sauté them with 2 tablespoons of sugar until soft. Add a pinch of cinnamon. Then let it cool. The walnuts are crushed with a rolling pin and roasted, and the shells are blown off after roasting. The first layer of the cake: Caramel cream: Beat the 8 eggs with the 8 tablespoons of sugar until frothy, add grated lemon + vanilla. Mix with the milk and place in the prepared pot as mentioned above, over medium heat. The caramel cream is ready when it has a dark brown color, detaches from the pot walls, and doesn't stick to fingers when touched. The second layer: quinces + walnuts: Place the prepared quinces over the caramel cream layer when it's ready, along with 100g of sprinkled walnuts. Leave in the oven on low heat. The third layer: The dough: Separate 4 eggs into yolks and whites. The yolks are mixed with salt and oil. The egg whites are beaten very well and then 4 tablespoons of sugar (preferably powdered) are added all at once until it stiffens. Add 4 tablespoons of flour mixed with baking powder, in a rain, and mix very gently, from bottom to top. In the bowl with the yolks, add baking soda + 1 tablespoon of vinegar. The mixture will rise and form a foam that is added to the egg whites and mixed gently + a little rum. The obtained mixture is poured over the two already formed layers and left for a few more minutes in the oven until it gains color, and the dough is tested with a straw to see if it's ready. The cake can be turned over 15-30 minutes after being taken out of the oven onto the desired plate (place the plate over the mouth of the pot, then turn the pot) and left to cool. It is better to decorate the next day, as the burnt sugar and fruits will leave a very tasty syrup and will soak the dough which is at the bottom at this moment. Decoration: whipped cream (recommended Milli has everything you need in it and you can't go wrong) + fruits or nuts with burnt sugar. Whip the cream well; it’s ready when the bowl is turned upside down and the cream doesn’t fall. It is placed on the cake after it cools to avoid softening the cream. It is beautifully decorated with: 1. assorted colored fruits or.. 2. sugar is melted in a pan and the remaining 100g of walnuts are added. The mixture is quickly poured when it's still hot onto the surface of a sheet of aluminum placed on a cutting board. Let it cool. After cooling, crush it with a rolling pin and sprinkle it over the whipped cream; it is very tasty and crunchy. The burnt sugar cake with fruits is served cold, preferably the next day. Recipe proposed by Culinary-bh

Ingredients

• 4 quinces / 4 apples 200g crushed and roasted walnuts 12 eggs 21
• 22 tablespoons sugar 4 tablespoons flour 1 liter milk 500 ml cream for whipping a pinch of cinnamon
• 1 tablespoon grated lemon
• vanilla
• rum
• 1/2 packet of baking soda dissolved with 1 tablespoon vinegar / a pinch of baking powder 1/2 teaspoon salt 1 tablespoon oil 1 tablespoon butter / margarine