Ingredients for the crust sheets of the Caramel filling cake
- 150 gr sugar
- 150 gr butter
- 10 gr baking powder
- 1 egg
- 2 tablespoon sour cream
- 3 tablespoon milk
- 420 gr sifted flour
For the filling I use
Caramel filling cake
- 100 gr sugar
- 80 gr cornstarch
- 500 milk
For the crust sheets mix the egg with the sugar, sour cream, room temperature butter. Add the baking powder and the milk. Now start adding flour bit by bit, mix with the whisk first and hands later until the dough doesn't stick to the hands.
Split it now in 2 equal parts and with a rolling pin roll them in 2 rectangular sheets (23 x 33 cm), and bake them on the back of the tray in the preheated oven at 180 degree C for 10-15 min, until slightly golden on the sides.
Let them cool.
For the filling prepare first a pudding by mixing in a sauce pan the sugar and the cornstarch. Add now the cold milk. On the stove, on low heat, cook this mixture, stir in constantly until thickens. Let it aside and prepare the caramel part.
In another sauce pan add 2 tablespoon sugar and let it caramelize on low heat, until the sugar became golden. Carefully not to burn it because will have a bad taste. When all the sugar is dissolve add the butter and boil this mixture for a few minutes.
Now is time to combine the two parts together and to do that add the caramel part in the pudding made earlier using the whisk. Let it cool completely.
Assembly now the desserts by placing one baked crust sheet on a suited tray, spread the filling in one layer and place the other sheet on top.
Now comes the part about patience, because you need to place this cake in a cold place, in the refrigerator is the best until the next day, so the crust sheets will have time to softens.
The fun part come when you can serve the sliced cake. For a nicer appearance powder with sugar and SERVE. Enjoy a great cake.
Maybe in this post I use too many words and you can be intimidated in preparing the cake but the video is more helpful and I hope it will be to your use.
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