Prude this is a unique cake. The vanilla sponge cake is heavily soaked with a mixture of milk, condensed milk and cream. The whole thing is topped with a layer caramel with cocoa. If you have no idea what to bake, this dessert may be perfect. It will taste delicious with a cup of coffee. Your family will definitely ask you for more.
Before you start baking, prepare a suitable baking tray. The one measuring 25×35 cm will work well.
Ingredients for the cake:
- 700 ml of milk,
- 475 ml whipping cream 36%,
- 400 g of sweetened condensed milk,
- 200 g of wheat flour,
- 100 g sugar,
- 6 eggs,
- 1 tablespoon of vanilla sugar,
- 1 teaspoon of baking powder,
- 1 tablespoon of vanilla extract.
Ingredients for the caramel-cocoa topping:
- 200 g of powdered sugar,
- 200 ml of whipping cream,
- 2 tablespoons of cocoa,
- 2 tablespoons of butter.
Prepare the dough. Sift the flour with baking powder into a bowl.
Separate the whites from the yolks. Whip the first ones until stiff. Add the sugar 1/3 at a time, mixing well after each addition until the sugar dissolves. Then add the yolks one at a time, mixing until completely combined. Turn off the mixer.
Add flour and baking powder gradually until completely combined. Transfer the mixture to a 25×35 cm baking tray lined with baking paper. Bake the cake for about 20-25 minutes at 180 degrees Celsius, until the top is nicely brown.
In a large measuring cup, combine the milk, cream and condensed milk. Add vanilla extract and beat until all ingredients are combined. Set aside.
Remove the cake from the oven and cool for 15 minutes, then poke a few holes with a knife or fork. Pour the milk mixture on top of the cake and set aside until most of the milk has been absorbed.
Prepare the caramel-cocoa topping. Heat the sugar over low heat until it turns dark golden. Melt it for 5-7 minutes.
Add the butter and remove the caramel from the heat. Pour the cream gradually, stirring vigorously all the time. Meanwhile, add cocoa. If the mixture begins to bubble, reheat it over low heat. Transfer the caramel to a separate bowl and leave to cool completely.
Spread the caramel on top of the cake and put it in the fridge for at least 2 hours.
Saint’s cake serve cold. Store them in the refrigerator.
Sources: Terazgotuje.pl
