Description
Caramel cake based on boiled condensed milk, covered with a layer of glaze. He is not dry, full-bodied and self-sufficient in taste, but if you want to Supplement it with any not very sweet cream!
Ingredients
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Sugar
1 cup
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Sour cream
1 cup
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Chicken egg
4 piece
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Soda slaked vinegar
1 tsp
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Vanilla
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Flour
2 cup
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Condensed milk
170 g
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Water
50 g
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Sugar
100 g
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Cognac
20 ml
Cooking
Separate the yolks from the whites. Whisk the egg yolks with the sugar and vanilla in the lush, almost white mass.
Add the milk, whisk again quickly.
Add sour cream and soda, slaked vinegar, and whisk quickly.
Gently, piece by piece, stir the sifted flour so that the mass is not lost in the volume.
Whisk in the solid foam proteins, gently combine them with the rest of the test.
Pour the batter in greased with butter a baking pan with a volume of approximately 1.5 liters, put in the oven for about 40 minutes at 180 degrees Celsius. Readiness check wooden stick, it should leave the sponge dry. Give the cake 10 minutes to cool in pan, then remove it from her.
Sugar, water and cognac, stirring occasionally, bring to dissolve the sugar and boil. Boil until thick. Immediately brush all over with the caramel sponge cake on all sides and set aside to chill. When the temperature of the cake returns to room, put it in the fridge.
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