Friends, today I come to you again with a cake. Tasty, very tender turned with a caramel flavor. Help yourself!
Eggs be divided into whites and yolks. Egg whites whisk in the lush foam
Whisk the egg yolks with the sugar until a lush white mass
Add flour and baking powder and continue whisking
In the yolk mass and mix up gently with a spatula proteins. You should get the air dough
Put the dough in the bowl multivarki, pre-greased with butter. Put in bake mode - 40 min. (focused on the power of his multi).
When ready take out the cake using the grid to steam and allow it to cool.
While cake cools, make the caramel sauce. In a saucepan melt the sugar
To heat the sugar must be carefully, because its easy to burn through. Constantly stir with spoon or whisk (I heated on low heat)
Once the sugar is melted, spread there butter, it actively stir and remove from heat
Immediately pour in the cream in a thin stream, stir with a whisk simultaneously.
Should get a homogeneous smooth mass. Pour caramel sauce into a jar, allow to cool at room temperature. Then put into the fridge.
Make the cream. Whisk the cream to peaks. I have a cream rural, so a fixer for cream, I do not add
Into the cream, add mascarpone, whisk
Then mixed with condensed milk. The cream is ready
The cooled cake cut into 3 parts. For fans of wet cakes, you can impregnate cakes. I have done the impregnation of the cocoa (1 Cup water, 2 tsp baby cocoa and sugar to taste). After the cake is soaked, apply a layer of the caramel sauce
Then spread the cream. And so all 3 layers. Coat the cake with cream and pour caramel sauce. Give the cake to stand up to the cream is grabbed. The next day the cake was even more tender. The cake is ready - enjoy your tea!