Valentine's caramel cake Hello my friends!
Today I have even a recipe for delicious caramel cake for you, I baked this cake for my honey for Valentine's Day and it tastes delicious really is super loose and fluffy =)
Ingredients:
175 g brown cane sugar
85 ml water 125 g butter
1 teaspoon vanilla flavoring
mix 3 eggs 230 g flour
1 / 2 sachet baking powder
the sugar with the water in a saucepan and heat (do not boil!) has until the sugar is completely dissolved. Then let boil, remove from heat and cool to room temperature. (This is very important because otherwise the eggs begin to falter in the dough, prepare the syrup that is very appropriate for some hours before the actual baking)
Separate the eggs, place the egg whites aside in a bowl (preferably in a refrigerator), the egg yolks, butter and vanilla in large bowl with the Mixer Stir until mixture is creamy. Stir
Then gradually, stirring the cooled syrup.
The complete flour and baking powder into the bowl and mix thoroughly with the mixer.
the egg whites in separate bowl until stiff with a whisk, if you it would rather take the mixer to the mixing rods respects before thoroughly clean up so that no dough residues fall into the egg white, otherwise it will not fit properly.
Now only one, and then the other half of the whipped egg white lightly with a wooden spoon into the batter, lift not move too much and never use a blender, otherwise the egg white is back together!
the batter into a well greased springform pan (did mean a diameter of 24 cm, but the recipe is 20 cm is recommended, then the cake will be higher, but such a small form, I had unfortunately not) fill and smooth out.
bake in preheated oven at 190 ° C for about 30 minutes.
the finished cake to cool for several minutes before it dissolves it from the mold and then completely on a wire rack let cool.
You can then sprinkle the cake with powdered sugar or spread with chocolate glaze, etc., depending on what tastes best to you.
this time I wanted to try something new and I have decided to make giant glazed with Stork.
But I've been wrapped around half a pack of giants and heated with some butter (so that the glaze is pretty smooth) over low heat in a saucepan until melted, the Giants were (watch that nothing burns!) .
The molten mass on the cake Pour and spread with the back of a tablespoon and flatten it. Then I still have
decorative hearts sprinkled sugar on it (while the glaze was still wet, otherwise would not stick the heart).
Bon appetit!
The only drawback to the giant-icing: The caramel portion is very tough, and as the cake is so fluffy, easily it can happen that the glazing leg cut does not stay right stick on the cake but to replace that taste but tuts on definitely super ^ ^ For this cake is therefore perhaps a normal chocolate glaze advisable, the giant cake frosting should hold on tighter (like normal pot pie) better.
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