Cake with whipped cream and caramel

Chicken egg 7 pcs.
Sugar 360 g
Vanilla extract 2 h. L.
Baking powder 1 h. L.
Walnuts 240 g
Cracker 480g
Butter 60 g
Water 60 mL
Orange juice 60 ml
Corn starch 1 tbsp. l.
Vanilla extract 1 tbsp. l.
Brown sugar 240 g
Fatty cream 1 kg

Preheat oven to 160C.
Beat the egg yolks until light foam. Add sugar, baking powder and vanilla and beat until the mixture becomes very thick and light. Set aside.
Beat in another bowl the egg whites to form soft peaks. Gently introduce the proteins in yolk mass. Add nuts and crumbled crackers.
Divide the dough into 2 baking dish greased with oil, place in oven and bake for 35 minutes.
Cool cakes before you put them on a plate or working surface.
Caramel sauce:
Mix in a pan with melted butter, water, orange juice, beaten egg, cornstarch, vanilla and brown sugar. Bring to a boil, stirring constantly (do not stop stirring that the egg does not curdle).
Cook, continuing to stir until the sauce thickens. Remove the sauce from the heat and cool completely.
Whip the cream to form soft peaks.
Put whipped cream on the cake first, put on top of the second and lubricate it as cream.
Ostyvshim Drizzle caramel sauce, caramel to drip down the sides of the cake.

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