A simple cake recipe – how to cook caramel with condensed milk

A simple cake recipe – how to cook caramel with condensed milk

Winter is the time to gather in the kitchen over a cup of fragrant tea with a piece of homemade cake. And if you have already made sour cream Pancho cake with pineapple, bake a delicious caramel cake with condensed milk. TheLime shares with you his recipe, which does not take much time to prepare.

Ingredients for test: eggs (3 pieces), flour (220 g), condensed boiled milk (300 g), butter (50 g), baking powder (10 g), salt (one pinch).

Cream Ingredients: 33% cream or sour cream with fat (500 g), condensed boiled milk (80 g), vanilla sugar (10 g).

Photo: pinterest.com

Cooking:

Take the butter out of the fridge prematurely to bring it to room temperature.

Beat the eggs in a deep bowl and beat with a salt mixer for about 3-4 minutes – until the mass becomes more fluffy. Then add softened butter and mix.

To the butter-egg mass add condensed boiled milk in three stages, continuing to beat it all the time.

In a separate bowl, sift the flour with the baking powder through a sieve. We then gradually introduce these ingredients into the dough, continuing to stir. Next, divide the dough into two approximately equal parts – 370 g each.

Preheat the oven to 180 ° C.

Line a baking sheet with parchment paper or a silicone mat. Spread each piece of dough in an even layer on a baking sheet and level it with a silicone spatula.

Put it in the hot oven and bake each cake for about 6-10 minutes. Then we take it out and fold it separately so that the sweets do not stick. Allow to cool to room temperature.

To prepare the cream, cool the cream in advance. Then beat them with a mixer with vanilla sugar, then add the boiled condensed milk and continue beating them until the mass thickens.

We spread the cakes on top of each other and cut them, then cut each one into 2, 3 or 4 parts. Grind the cuttings with a blender or in a coffee grinder into crumbs.

Place the first cake in a serving dish and coat it with cream, top the next cake and again a layer of cream and so on until the ingredients are used up. Coat the top and sides of the cake with cream.

Sprinkle the caramel cake on top with crushed crumbs from the cake remnants. You can also decorate with nuts or fruits and berries according to your taste. Remove the dessert from the refrigerator for about 2-3 hours so that it moistens well.

Serve at the table, cut into portions and enjoy the taste.

Photo: pinterest.com

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