I told you in the last post that I had family events. And next… November is catastrophic for pockets :))) but we try to see the beautiful part… we will have fun, we will receive gifts and we will eat cakes and cakes … :))))
Unfortunately, for this cake with caramel and chocolate pudding, I don't have a picture of the section either. Daaa maybe next time. :))
- For the countertop:
- 6 eggs
- 6 tablespoons sugar
- 4 tablespoons oil
- 6 tablespoons flour
- 1 teaspoon baking powder
- 1 sachet of Dr. Oetcher caramel pudding
- For the cream
- 1200 ml of milk
- 12 tablespoons sugar
- 75 g starch
- 100 g butter
- 100 g dark chocolate
- For decoration I used:
- 500 ml whipped cream
- 2 tablespoons sugar
- 2 hardening envelopes
- 1 tablespoon fine instant coffee (ness)
- 50 g dark chocolate
Preparation Cake with caramel pudding and chocolate:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a strong and glossy meringue. Mix the yolks with the oil, then pour over the meringue. Mix lightly with a spoon or at the lowest speed of the mixer. Separately mix the flour with the pudding and the baking powder, then incorporate it into the composition, mixing lightly with a spoon, with movements from bottom to top. The obtained composition is poured into a tray (24 cm in diameter) lined with baking paper and put in the oven over medium heat for about half an hour.
Place the top on a grill and leave to cool.
I tripled the amounts of caramel pudding I made some time ago.
The sugar is caramelized until it reaches the color of amber. Pour the milk over the caramelized sugar, then simmer until the caramel dissolves.
We "dissolve" the starch with a little milk from the pan, then we pour it over the milk with caramel. Simmer over low heat, stirring constantly, until thickened.
Divide the cream in half. In one part we incorporate the butter, and in the other the broken chocolate pieces. Homogenize and leave to cool.
Cut the cooled top into 3. On one of the tops we put the chocolate cream, cover with the second top, caramel cream and the third top.
Beat the cold cream with the mixer until it starts to gain consistency. Add the sugar and hardener and mix until it hardens well. At the end, incorporate the ness, mixing lightly with a spoon.
- I really wanted to make Gabi 's model, but you can decorate as you wish. And for those spirals to come out very well, I suggest you use whipped cream.