Carla Cake with Caramel Cream

17/09/2013
Rositsa Ivanova
fromRositsa IvanovaДарт Вейдър36697154
"We`ve picked out a tasty and refined cake just for you. With this much cream, there`s no way it won`t be delicious"
Preparation30 min.
Cooking50 min.
Тotal80 min.
Servings8-10 pieces
Cook
Be the first to cook this recipe
  • Views307
  • Views per month0
  • Views per week0
  • Rating5 out of 5

Ingredients

Preparation

Beat the egg yolks with sugar until they turn white. Add the melted chocolate, zest and juice from half a lemon, the breadcrumbs, flour, baking powder, ground almonds and mix to homogeneity.

Beat the egg whites to a snowy texture and carefully add the remaining mixture in. Pour the mixture into a cake form, cover it with greased baking paper and put it to bake in a moderate oven until ready. Leave the finished cake layer to cool and then divide it into 2 separate layers.

If you want to make a large cake, prepare another cake layer as described above, to make a total of 4 cake layers.

Soak the raisins in rum in advance. Whip the cream with the egg yolks with 1 tablespoon of sugar until it whitens and dilute the mixture with a cup of milk. In a pot, pour in the the remaining sugar to caramelize and gradually dilute it with 2/5 cup (100 ml) of the milk, previously heated. Stir until caramelized and start adding the remaining warm milk in small portions.

Once everything is homogenized, while stirring continuously, add in the egg mixture. Finally, thicken the cream with the starch, dissolved in water. Stir until thickening. Allow the caramel cream to cool, then mix the beaten egg whites in.

Bind the bases together with cream, between them sprinkle some raisins soaked in rum. Brush the cake’s top with plenty of cream and decorate with crumbled walnuts or biscuits.find similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment

Tastycraze.com on Facebook