Caramel Cake

Caramel Cake.

Hot, melting, tender and sweet cake – a real delight for gourmets!

горячий карам пирог


-2 cups milk
-sugar 1/4 cup + 1
-0.5 cups of vegetable oil
-dry yeast 2 + 1/4 hr. l.
-flour 4.5 cup
-salt 2 h. L.
-Soda 0.5 h. l.
-baking powder
-with slide 0.5 h. L.
-3/4 cup melted butter
-ground cinnamon 4 tbsp. l.
-butter for caramel 50 c.
-Brown sugar for caramel 1.5 cup
-corn syrup caramel – can do without it 1 tbsp. l.
-cream caramel 2 tbsp. l.
-brandy or apple juice for caramel 2 tbsp. l.
-an Apple for caramel 1 PC.

For the dough:
Heat the milk, butter, 1/2 cup sugar, to heat (do not boil). Allow to cool to room temperature.
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Pour the yeast, 4 cups flour. Stir gently and cover with a towel, allowing it to rise for 1 hour.

After 1 hour, add the remaining flour, baking soda, baking powder and salt. Set aside.
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To make hard candy:
Mix butter, brown sugar, corn syrup, cream and brandy or apple juice. Melt over low heat until completely blended. Give boil for a few seconds, then remove from heat. Set aside.
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Roll out half the dough into a large rectangle.
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Pour half of the melted butter, half the remaining 3/4 cup sugar and cinnamon half. Hide in a long roll, then cut into rolls.
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Coat oil form (diameter 23 cm). Pour half of the caramel.
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Sprinkle with diced apple on top, then put sliced ​​rolls across the surface. Allow up (20-30 minutes).
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Bake at 190 degrees for 30-35 minutes, covered with a foil of the first 25 minutes.
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Repeat with the other half of the dough, if desired, or keep the dough in the refrigerator for another use.
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Invert the cake onto a plate. Writing cool slightly before serving.

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