Serves:
12
INGREDIENTS
For the caramel:
1 cup granulated sugar
For the crème caramel:
3 eggs
2 teaspoons vanilla extract
2.5 cup powdered milk
2.5 cup water
0.5 cup superfine sugar
1 lemon (zest and juice of)
Note: You can also use the ready crème caramel from the supermarket
For the cake:
1 cup sugar
1 and 1/2 cups flour
0.5 cup unsweetened coco-powder
3 eggs
3 teaspoon vanilla
1 cups water
1 cups oil
1 teaspoons baking powder
PROCESS
Caramel:
At a low temperature, put sugar
in a medium-size aluminum angel food or round cake pan, and heat it up above
the stove until it’s completely melted with beautiful amber color, make sure u
stay close because it burns out so quickly.
Pour it into a cake pan then put it away to cool. Eventually
it’s going to get hard.
Cream Caramel:
In an electric mixer add all
ingredients and mix until well combined.
Add the mix on top of the cold
hardened caramel.
The cake:
Preheat the oven to 180 C.
Beat the eggs with vanilla (3 minutes), add the oil and sugar. Beat until pale. Add the water and mix for 5 minutes until
combined.
In another bowl add the flour, baking powder, and coco-powder and mix then add it to the liquid mixture little by little until totally combined. Pour the mixture over the
custard layer (Cream Caramel).
Place the cake pan
in a larger pan filled halfway with hot water and place it on the middle rack of
a preheated 180 C oven. After 45 minutes open the oven and insert a
fork or knife in to test if it's ready. You will know the cake is done when you
insert a knife or cake tester and it comes out clean.
Allow the cake to
cool completely to room temperature then place it in the fridge for 6 hours at
least. Turn the pan upside down on a serving plate, tap it on the top gently
and the cake should come out easily.
ADVICE: make the cake direct while you are preparing the cream caramel, you don't want the cream caramel to over cool down
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