Coffee-caramel bischofen

Description

I want to share with you an amazing recipe for a delicious Spanish dessert, which is very unusual. After seeing this recipe online I thought that I can not prepare IT. Bischofen is a flan with a sponge cake, which are baked simultaneously in one form. Surprised? But that's not the interesting...

Ingredients

Butter

150 g
Sugar

250 g
Lemon juice
Chicken egg

8 piece
Flour

125 g
Leavening agent

1.5 tsp
Coffee natural
Cocoa powder

25 g
Condensed milk

300 g
Salt
Milk

250 ml

Cooking

First make the caramel. For this purpose the sugar and lemon juice put on high heat, and cook until obtaining a Golden amber color. Just do not overcook, or the caramel will taste bitter. Lemon juice use to ensure that the caramel is not frozen too quickly.

Now lubricated ready caramel bottom and, if possible, the walls of the mould. The walls of dishes I have to grease it did not...

I used two shapes - square, for cupcakes (25x12), and round (about 15 cm).

Now prepare the biscuit. It is desirable that all the products were at room temperature. First, soft butter, beat with sugar. It is better to take brown sugar to give the dessert more of a caramel taste.

Eggs detachable whites from yolks. Proteins beat until soft peaks form.

Yolks, one by one, enter in the oil mixture, continuing to whisk.

Now to the butter-egg mixture entered the warm coffee.

Mix in separate bowl the flour, cocoa, salt and baking powder.

Now sift the mixture through a strainer into the butter-egg mixture, and mix everything.

Then enter into the mixture the beaten egg whites.

Ingredients for the flan, mix until a homogeneous mass. Whipping is not necessary, there will be the less air, the better.

On the bottom of the form, which froze the caramel, put the sponge mixture, which should take about 1/4 of the form, because the cake will rise.

Pour on sponge cake flan.

And now I tell you the most amazing part of making this dessert: the bottom of the form you can first pour the flan, and then put the biscuit mass (although it won't be too comfortable), but you can first put the sponge mass, and then flan, and the result is the same: after baking, the flan will stay at the bottom and cake will RISE to the top!!! The trick of the technology lies in the fact that the cake will float to the top, where he lay, and the sequence will be observed: caramel, flan, cake (upside down). Surprised? Then you have to prepare this dessert, to be sure.

Now form piskopianon we need to put in a fireproof deep form. At me such was not, so I took a regular baking dish with a larger diameter. In great shape pour boiling water, about 2/3 full. Top cover the form with foil and put the structure in the heated to 200 degrees oven.

After 15 minutes reduce the oven temperature to 170 degrees and bake for another 45-60 minutes. Baking time depends on the shape in which you bake. If the molds are small portions, you may need less time, about 30 minutes. All the individual oven, and, accordingly, the baking time may vary.

After baking bischofen need remove and cool in the fridge for a few hours.

The dessert from the mold take out just before serving. In order to remove the need to carry a knife around the edge of the form, and turn it on a dish, the dessert itself will fall.

Usually this dessert decorate with whipped cream or fresh berries, but I decided to only use cocoa powder and powdered sugar.

Today I have a double debut: the first time I cooked oil cake and flan. Rather, it turns out even triple, given that bischoffen - also my first. I believe that I debuted successfully.

What can I say, this dessert I liked! Fans of coffee and pastries will be delighted!

Try it and you, maybe you'll like it?

By the way, for dessert, you can prepare your favorite type of biscuit, not necessarily oil. And flan can be ordinary milk chocolate, not caramel.

Bon appetit!!!

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