Cream Caramel Cake
MATERIALS
1 pack of whipped cream
1 glass of cold milk
1 tablespoon of nescafe
1 teaspoon of granulated sugar
1 instant sponge cake
For the cream caramel:
1 kg of milk
1 pack of vanilla pudding
7 egg yolks
For caramel:
1 cup of granulated sugar
1 teaspoon of lemon juice
- 1 | 3
Wet a circular baking dish the size of a sponge cake with water. For caramel, put the powdered sugar and lemon juice in a pan. Cook on low heat until the candy changes color. Spread the sugar in the ovenware without waiting
- 2 | 3
For cream caramel, mix milk, pudding and egg yolks over medium heat and pour over the sugar in the ovenware. Let it cool. On the other side, whisk the cold milk and powdered whipped cream.
- 3 | 3
Spread the whipped cream over the frozen cream caramel. Place one piece of sponge cake on it. Dissolve Nescafe in 1 cup of warm water by mixing. Add the powdered sugar and mix. Soak the sponge cake with lukewarm nescafe. Leave the mold in the refrigerator for 2-3 hours, then gently shake the cream caramel away from the mold. Turn it into a serving plate and serve by slicing.
