Caramel chocolate cake

Name: Caramel chocolate cake
Ingredients: 6 eggs; 5 tablespoons sugar; 1 sachet vanilla sugar; 2 teaspoons caramel chocolate; 5 tablespoons Coca-Cola Light; 6 tablespoons flour; 1 sachet baking powder; 150 ml HuLaLa whipping cream; 1 teaspoon honey; 3 sachets caramel chocolate

Dessert - Caramel chocolate cake by Eusebia N. - Recipia

Coca-Cola Light goes into the layers of this caramel chocolate cake, which bakes for 40 minutes at 190°C. The cream, made with whipping cream, honey and caramel chocolate, goes between the portions of batter, with a layer of cream on top. I cut it into thin slices, just enough to show the stripes of cake and cream. Preparation: 20 minutes. Cooking: 40 minutes. Resting: 60 minutes. Total time: 120 minutes. Servings: 8. Approximately 220 kcal and 7 g protein per serving.

Ingredients

6 eggs
5 tablespoons sugar
1 sachet vanilla sugar
2 teaspoons caramel chocolate
5 tablespoons Coca-Cola Light
6 tablespoons flour
1 sachet baking powder
150 ml HuLaLa whipping cream
1 teaspoon honey
3 sachets caramel chocolate

Preparation

1. Separate the egg whites from the yolks. Beat the yolks with 5 tablespoons of sugar, the vanilla sugar and 2 teaspoons of caramel chocolate until smooth. 2. Beat the egg whites until stiff, then fold in the 5 tablespoons of Coca-Cola Light. Add the yolk mixture and gently combine. 3. Mix the flour with the baking powder and gradually fold it in, lifting the mixture from the bottom so you don't knock the air out of the beaten whites. 4. Whip the cream, add the 3 sachets of caramel chocolate and the teaspoon of honey, then mix for just a few seconds. 5. Line a round cake pan with baking paper. Add 5 tablespoons of batter, then a quarter of the cream. Continue with portions of 5 tablespoons of batter and a quarter of the cream each time, finishing with the cream. 6. Bake in a preheated oven at 190°C for 40 minutes, until the cake is set and lightly browned. Leave it to cool for 60 minutes before serving.

Notes

The cake contains gluten and eggs. Regular Coca-Cola can replace the Light version in the same amount, 5 tablespoons, but the cake will be sweeter. A round pan of about 24 cm leaves room for the layers and helps the cake bake in 40 minutes; in a smaller pan, the center may still be soft when the edges are already browned. Cold cream whips more easily and becomes firmer. When sliced, the stripes are reminiscent of a layered cake, only here everything bakes at once. I serve it with black coffee, and any leftovers keep covered in the fridge for up to 3 days.