Cake with Creme Caramel

TopatoTopato
Darth Vader
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05/09/2018
"Only in fairy tales about harems have I read about the odalisques being served these kinds of cakes - juicy, aromatic and very sweet. Now you can try this wondrous Arabic cake yourself."
Preparation30 min.
Cooking50 min.
Тotal80 min.
Servings6
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  • Rating5 out of 5

Ingredients

  • Creme Caramel
  • milk - 3 1/3 cups (800 ml)
  • eggs - 5
  • sugar - 4/5 cup (200 g)
  • Cake layer
  • eggs - 1
  • sugar - 2/5 cup (100 g)
  • milk - 2/5 cup (100 g)
  • baking powder - 1 full teaspoon
  • flour - 2/5 cup (100 g)
  • cocoa - 2 tablespoons
  • For the caramel
  • sugar - 6 tablespoons
measures

Preparation

First, prepare a cake form for baking, pour the sugar for the caramel in it. Put it carefully on the stove, using an oven mitt to prevent burning yourself, wait for the sugar to melt.

Once it caramelizes, leave it to cool; in the meantime get to work on the creme caramel. Mix all the ingredients for the creme caramel in a bowl and beat with a mixer. Once beaten, wait for the caramel to cool and harden, then pour in the creme caramel.

Next, prepare the cake layer mixture. In a large bowl, pour in all of the products as quickly as possible and beat with a mixer. Pour it carefully over the creme caramel only in the middle, without shaking. Put to bake in a preheated 356°F (180 °C) oven about 50 min., without letting it crisp. Bake in a water bath.

Once it's ready, it's best to leave it for about 5 hours to cool, so that you can take it out easily onto a platter.

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