Caramel cake

[Inna Vintage]

Caramel cake

Category: Bakery products

Ingredients
sugar	5 tbsp. l (for caramel); 3/4 Art. (for soufflé); 1/2 tbsp. for biscuit
powdered milk	2.5 tbsp.
eggs	3-4 pcs. (for soufflé); 1 PC. (for biscuit)
milk	100 ml
vegetable oil	100 ml
baking powder	1 tsp
flour	1 tbsp.
cocoa	2-4 st. l.
salt	pinch
vanillin
water	600 ml

Cooking method

• For the cake, you need an aluminum round one-piece pan (21cm) or a frying pan with high sides or a cupcake one-piece pan with a flat bottom or a suitable saucepan. There is no need to lubricate the form.
• 1. Pour sugar into a dry form, melt until caramel color, make sure not to burn. We put the form to the side so that the caramel freezes.
• 
• 2. Beat eggs (quickly), sugar, milk, vanillin and water (if milk powder) with a mixer for a short time:
• 
• 3. Pour the milk mixture onto the frozen caramel. The caramel will crack like glass breaking.
• 
• 4. Prepare the cake layer also with a mixer. We pour it evenly over the surface of the milk mixture for a smoother cake layer, it will sink immediately:
• 
• During baking, the muffin layer will be evenly distributed and will be all over the top, as expected.
• For baking, we build a water bath in the oven. We put the mold in a wider mold, put the entire structure in an oven heated to 180-200 degrees on a wire rack, pour boiling water into a wide mold so that our mold is immersed in water by 1 / 2-2 / 3. We bake for 60 - 90 minutes. (since I took a higher pan, the baking process lasted for almost 2 hours!)
• 
• We check the readiness with a stick - as soon as it comes out dry from center cupcake layer - turn off. This is what the cake looks like after baking:
• 
• Now an important point: we refrigerate in the form, put in the refrigerator overnight, covering with a film. The cake must cool and stand !!!
• To remove the cake, run the knife along the sides and turn it over onto a plate.
• Since I had a pan (a little chubby on the sides), the overall picture is not as appetizing as that of the author, but I will share a piece with you:
• 
• A very interesting cake, both in preparation and in taste, albeit for a long time. Try it!

Note

I saw the recipe on the website of Anastasia Skripnikova, the author Inna Vintage (she, in turn, refers to other authors). Great respect to Inna!
Description of the recipe, preparation and the first photo of Inna, and the phased photos are mine.
Please note that this recipe has a VERY interesting technical design. There is a lot of writing, but the result is worth it. I highly recommend it!
The recipe is designed for a shape 21cm in diameter and 8cm in height (for lack of just such, I had a suitable saucepan)

Well, very appetizing !!!!!! What is concentrated milk?

[Mummolechka]

Well, very appetizing !!!!!! What is concentrated milk?

Mummolechka, the cake is not only appetizing, but also delicious. I cooked from powdered milk, as I did not have concentrated milk. But I understood that there is such a thing on sale, but the author of the recipe also mentioned condensed milk in a can (maybe this is it, since the tin can is exactly 380 ml as in the recipe), but then you need to definitely reduce the sugar.

Concentrated milk is not condensed milk! It is sugar-free, but sold in cans of tin, the same as condensed milk.

[irza]

irza, and what is the final consistency of the white layer? like yogurt or pudding or bird's milk? such curdled milk or gum?

why I'm asking - I really wanted to cook this, but I have a problem - I can't eat yoghurts at all, because of the consistency, I can't even swallow enterosgel either, but marshmallow I can, and bird's milk - my favorite sweets I want to decide how much to do

and maybe try to do this in a slow cooker? on some kind of stewing ... otherwise it's hot, and the oven for 2 hours at 180

in general, I caught fire with this cake, now until I do it - I will not calm down

[Lisss's,]

Lisss's,
I once made this cake. It's definitely not yogurt in consistency. Rather, a soufflé. More precisely, a sweet omelet.

[Lisss's]

Lisss'sThe white layer is firm enough, not yogurt for sure. Cut normally. The main thing is to let it cool well (preferably overnight) in the refrigerator. I agree with Rita that in some sense there is a similarity to an omelet, but at the same time there is no egg smell if you eat it cold. If you are familiar with the colostrum dish, then I would draw an analogy with it. But with a chocolate biscuit and a caramel top, it's already a dessert cake.
As for the multi - I don't have it, I won't say for sure. But if you bake cakes in it, then, in principle, yes. Only melt caramel on gas. stove and then pour it quickly into the form from the multicooker, and then everything according to the recipe. It is very interesting to watch the sponge cake pop up. Directly some kind of trick. Try it!

[Rita, irza]

Rita, irzathank you girls! I will do, all the more, I promised a cold snap

I'm thinking about a multicooker. There will be baking. And here it turns out that the cake is "baked" in a steam bath. And if you bake it straight, then most likely the caramel will burn at the bottom. And according to the recipe, it is converted into caramel sauce in this bath. Maybe do it in the oven for the first time, and then decide whether or not this cake with a cartoon will make friends.

[irza]

made half a portion (my main sweet tooth is at my grandmother's), baked in the oven! pa-a-ahnet ... it is done very quickly, yet it is simply mixed and poured into one dish, so I managed it in 15 minutes

here's another in the bowl



irza, now how much to cool it? If I put it in a cold store, can I eat in the evening?

yes, and I didn't get the caramel, the sugar melted a little, otherwise it grabbed tightly in pieces. I interfered with it, maybe it was not necessary to interfere?

What a handsome ! It is necessary to cool it so that the soufflé is ripe and then it is convenient to cut it. By the evening I think everything will be ok! Just let him think before that in the refrigerator.
This is the first time I have worked with caramel in this recipe. Made strictly according to the recipe. Did you also make half a portion of caramel? Maybe it wasn't enough for your dishes and instead of melting it started to burn? I also stirred, the sugar dissolved, darkened and the saucepan aside to cool.
Did the caramel crack like glass when the soufflé poured in?

[irza]

irza, I have a huge thank you for the delicious recipe! it's so delicious! but not at all how I thought it would be to taste. it looks like ice cream, especially caramel flavor, but not as sweet as ice cream

Now I'm reporting in essence: yes, the caramel started to burn in places, and the rest remained as lumps of sticky sugar. did half a serving, and half a caramel too.

but this is not the whole problem - my soufflé did not freeze, or rather, not everything froze - part of it fell out on the plate with such melted ice cream, and part froze ... I don't understand anything

but when I started trying it, somehow by itself I tried the fourth part, well, it's impossible to stop !!!

so the recipe is delicious, next. since I will make a full portion and it is not laborious at all, which is also great! Thank you!

And the frozen caramel really leaves the pan normally?

it melts from the liquid in the soufflé and looks exactly like the first photo - like brown shiny jelly

[Lisss's]

Lisss's I said everything correctly. At the exit, we get not hard caramel, but caramel sauce. Therefore, there are no problems with extraction. Delicious!

Where is the concentrated milk in the recipe? This is 100 ml, nothing is said about the concentrated ...

[Keira]

Where is the concentrated milk in the recipe? This is 100 ml, nothing is said about the concentrated ...

Keirathanks for your vigilance! After filling out the recipe in a new form, information about concentrated milk went somewhere. The bottom line is that instead of milk powder and water, you can use concentrated milk in cans. I made only from powdered milk, so I can only judge by it. But, if you have a concentrated, then read the reviews and the exact proportions here 🔗

[irza]

I want it !!!
irza and what recipe do we make a biscuit?
and more)) I'll bomb everything in a saucepan, then put it in a larger saucepan, but with water and in the oven? pots will go?

[irza]

I want it !!!
irza and what recipe do we make a biscuit?
and more)) I'll bomb everything in a saucepan, then put it in a larger saucepan, but with water and in the oven? pots will go?

The author wrote that you can use any recipe for butter biscuit or muffin dough. I baked, like the author:

sugar 1/2 tbsp
eggs 1pc.
vegetable oil 100 ml
baking powder 1 tsp.
flour 1 tbsp.
cocoa 2-4 tbsp. l.
a pinch of salt
vanillin

The dough should be fluid.

As for the dishes, I also used metal pans of two sizes.

don't forget to add milk to the dough - 100ml! I forgot, it turned out to be a very thick biscuit dough, it did not sink, but remained on the surface. And so the cake is just a miracle! very tasty and most importantly - the ingredients are available!

Actually, I found a pie on the same forum. Since the recipe is already there, I share it in the comments.
I bake in a 2.5 l Panasonic multicooker, the result has never failed. The same favorite recipe, like chocolate on boiling water, vanilla on boiling water.

Good evening, now I took out the cake from the oven, I'm waiting for it to cool down to put it in the refrigerator. While the flight is normal), tomorrow I'll take a picture and then I'll come with a cut)