Millionaire's Cake

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Millionaire's Cake
Image: marcheva14
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25/10/2016
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Preparation20 min.
Cooking20 min.
Тotal40 min.
Servings22
"There`s 2 easy ways of becoming a millionaire - one is to eat some of this cake, the other is to head down to the liquor store and play the lottery. Personally, I`m going with the former."

Ingredients

  • butter - 4/5 cup (170 g), at room temperature
  • sugar - 3 1/3 tbsp (50 g)
  • vanilla - 1/2 tsp, extract
  • flour - 4/5 cup (195 g)
  • salt - 1/4 tsp
  • for the filling
  • caramel - 1 2/3 cups (396 g) or ready - made Dulce De Leche
  • for the chocolate glaze
  • chocolate - 6.5 oz (180 g)
  • butter - 1/5 cup (60 g)
measures

How to cook

Heat the oven to 347°F (175 °C) with the fan on. Prepare a square cake form, 9″ (23 cm) per side. Cover it with aluminum foil completely and butter it.

Beat the butter with the sugar in a bowl with a mixer until whitened. Add the vanilla, flour and salt. You're going to get a crumbly dough, remove the mixer, put it in the cake form and form a nice layer with your hands. Poke holes in it all over, so it doesn't rise during baking.

Bake at 356°F (180 °C) for 20 min. or until the sides separate from the cake form and the dough gains a nice golden color. Let it cool in the form and pour the Dulce De Leche over it, smooth it out with a spatula. Keep it in the fridge for about 1 hour until it sets.

Melt the chocolate in a water bath and cool it to a state where you can pour it, i.e. it needs to be well tempered. Pour it over the caramel, smooth it out with a spatula and put it in the fridge again to harden for the final time.

Cut it into small, square pieces with a very sharp knife. You can store the cake in the fridge for about 1 week.

Notes:

1. Once the chocolate cools, but before it hardens completely, pour it over the caramel, so you can spread it out well with the spatula.

2. I used ready-made Dulce De Leche caramel but you can make your own from a can of sweet condensed milk - put it in a water bath, cover with aluminum foil and boil on moderate heat for about 1 1/2 hours to obtain a nice, full, golden caramel, while stirring several times. It needs to have a thick consistency as well.

I can't tell you exactly why this cake has such a funny name but it's probably due to the rich taste of the caramel and chocolate on top of the beautiful butter dough.

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