Caramel Cake

Name: Caramel Cake - Ioana N.
Ingredients: eggs; sugar; flour; make 3 sheets of sponge cake (I made them the size of an A4 sheet) Cream: 1 packet of pudding 300 ml milk 200 mg margarine 5 tablespoons sugar 300g sugar for caramelization

Desert - Caramel Cake by Ioana N. - Recipia

To prepare a delicious dessert that will surely delight your taste buds, we will start by creaming the margarine using a mixer. It is important for the margarine to be at room temperature to achieve a fluffy and airy consistency. This will create the perfect base for our cream. Once we have a fluffy mixture, we will move on to preparing the pudding. We will put the pudding powder in a cup, gradually adding 3 tablespoons of milk and mixing well to avoid lumps. Meanwhile, in a saucepan, we will add the remaining milk along with 5 tablespoons of sugar, and we will bring the mixture to a boil. It is essential to stir constantly to prevent sticking to the bottom of the pan. Once the milk reaches boiling point, we will add the pudding mixture, continuing to stir until the pudding thickens. After obtaining a thicker pudding, we will transfer it to a bowl with cold water, stirring constantly to avoid forming a skin on top. This step is crucial for achieving a smooth and even cream. Once the pudding has completely cooled, we will gently fold it into the creamed margarine, mixing with a spatula to avoid losing air in the mixture. Now we move on to preparing the caramel. We will put 300 g of sugar in a saucepan over medium heat, stirring continuously until it melts completely and turns golden. The caramel must be poured quickly onto two cake layers, spreading it evenly over the entire surface. For the assembly of the cake, we will place the first layer with the caramel side up, then spread a generous layer of cream. Next comes the second layer, which will be placed plain, without caramel. The process of spreading cream is repeated, and then the layer with caramel is placed upside down. The final step is to spread a thin layer of cream on top and decorate with grated chocolate for an attractive appearance. The cake will be left in the refrigerator until the next day, for the caramel to melt and blend perfectly with the cream. This dessert not only looks wonderful, but its taste is absolutely divine, combining the sweetness of the caramel with the smoothness of the pudding cream. So, get ready to impress your guests with this delicious recipe!

Ingredients

eggs
sugar
flour
make 3 sheets of sponge cake (I made them the size of an A4 sheet) Cream: 1 packet of pudding 300 ml milk 200 mg margarine 5 tablespoons sugar 300g sugar for caramelization

Caramel Cake

Ingredients

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