Cake with caramel

Description

Actually, this cake is called "Africa", but since I don't know how to mold fondant anything African, I had to rename it.

Ingredients

Dry milk

1 cup
Powdered sugar

1 cup
Condensed milk

1.5 can
Butter

250 g
Flour

2 cup
Sugar

3 cup
Chicken egg

10 piece
Lemon juice

2 tsp

Cooking

Whisk 10 eggs with 2 stack. sugar

Add 2 stack. flour and spoon knead the dough.

Pour the dough in a thin layer on a baking sheet, greased and covered with parchment. I got 2 of the pan, I baked them at the same time.

Bake cakes at a temperature of 180-200 ° C until Golden brown. When they have cooled, cut each cake into 2 equal pieces. Just get 4 Korzh.

In a saucepan put 1 Cup sugar, pour approximately 0.25 stack. water and put on fire. When the water is completely evaporated and the sugar becomes brown, caramel finish.

Remove the caramel from heat and hot coat all the cakes. For the cream, beat 250g softened butter with a can of condensed milk. Put the cake paramasivam cakes with cream.

Mastic mix 1 Cup. powdered milk with 1 Cup. powdered sugar and sift into a bowl.

To collect a slide, make a well and pour in it a 0.5 banks condensed milk and 2 tsp of lemon juice. Next, begin to knead patiently until you have a plastic condition. If mastic appears watery, add powdered sugar. If too thick, a little lemon juice. To use to store or wrap it in plastic wrap.

Part of the mastic roll on the table, dusted with powdered sugar, and cover with it the cake. And the remaining part can be painted in different colors and make decorations. I have, unfortunately, only had cocoa and cake was not too bright. As for me, the cake turned out too sweet. So next time I would put in the dough, less sugar, and caramel would have added lemon juice. This is a cake to cut.

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