Cola jelly cake

Name: Cola jelly cake
Ingredients: 2 eggs; 1/4 teaspoon salt; 3 tablespoons oil; 6 tablespoons milk; 3 tablespoons sugar; 1 vial vanilla essence; 6 tablespoons flour; 1 sachet baking powder; 1 sachet vanilla sugar; 2 sachets caramel-flavored pudding powder; 6 tablespoons sugar; 700 ml cola

Dessert - Cola jelly cake by Leopoldina B. - Recipia

Cola jelly cake is served chilled, with a soft base and a layer of caramel pudding set with cola. The base has a pound-cake-like crumb, and the jelly on top is cut into cubes once chilled. I really like this cake; for the topping, I use regular cola with sugar. Prep: 15 minutes. Cook: 25 minutes. Rest: 1 hour 30 minutes-2 hours 30 minutes. Total time: 2 hours 10 minutes-3 hours 10 minutes. Servings: 8. About 230 kcal and 3 g protein per serving.

Ingredients

2 eggs
1/4 teaspoon salt
3 tablespoons oil
6 tablespoons milk
3 tablespoons sugar
1 vial vanilla essence
6 tablespoons flour
1 sachet baking powder
1 sachet vanilla sugar
2 sachets caramel-flavored pudding powder
6 tablespoons sugar
700 ml cola

Preparation

1. Preheat the oven to 180°C. Beat the eggs with the salt, then mix in the oil and milk. Add the sugar, stir until it starts to dissolve, and add the vanilla essence. 2. Mix the flour with the baking powder and vanilla sugar, then fold them into the wet mixture. Line an 18 × 18 cm pan with baking paper and pour in the batter. Bake for 20 minutes, until golden and a toothpick comes out clean. 3. Mix the pudding powder with the sugar, then gradually pour in the cola, whisking to prevent lumps. Cook over low heat for 5 minutes, stirring constantly, until thickened. 4. Take the pudding off the heat and let it cool until just warm. Let the cake base cool for 30 minutes. 5. Pour the jelly over the base and refrigerate the cake for 1-2 hours before cutting.

Notes

Coca-Cola and Pepsi both work without changing the amount. Use pudding powder meant for cooking, not instant pudding, so it sets on the heat. In a pan wider than 18 cm, the base bakes faster and comes out thinner, so keep an eye on the browning. For neat cuts, wipe the knife blade between cubes, as the jelly sticks to it. Wheat flour containing gluten, eggs and milk are the allergens here. Covered, it keeps in the fridge for up to 3 days. Cut into small cubes and serve with black coffee; the base is reminiscent of a simple pound cake, with a cold pudding layer on top.