I first heard about this cake 10 years ago. I was not impressed by its name (strange and exquisite name there are a lot in the culinary J), but by the magic during its preparation. And until now, it seems to me so mystic the way from two seemingly identical mixtures, the layer comes up by itself and emerges at the top of the cake, and the caramel cream is formed below.
The other day I recalled this recipe again and decided to bring the cake to Maya and Jeff. I brought it as it was in the cake baking pan. Really worried about the final result I took it out of the form and below there was the smoothest and most delicious caramel cream with a wonderful cocoa layer.
INGREDIENTS:
DIRECTIONS:
Sugar is caramelized directly onto the hot plate in the form in which the pastry will be baked. Once the sugar has a beautiful golden color, the baking form is removed and allowed to cool. After the cake is cooked, the caramel melts again.
Prepare the caramel cream mixture by mixing the sugar and eggs thoroughly with a wire stirrer until the sugar is almost dissolved. Gradually add milk together with the vanilla. A mixer can be used for this purpose, but it is not necessary.
For the cake layer a mixer is also not required. Simply beat all products in a bowl with a wire stirrer.
The baking form is placed in a larger baking pan where the pastry will baked in a water bath.
Turn the oven on 175 degrees Celsius to heat it up in advance.
The caramel cream mixture is poured onto the caramel in the baking form. If foam breaks out, it can be filtered through a strainer. This will not cause small bubbles during baking.
Then slowly and evenly pour the cake mixture into the caramel cream mixture. Even if it does not seem to be evenly distributed, it will be during the baking process.
About three to four cups of cold water are poured into the larger baling pan around the cake baking form. Then carefully place it in the heated oven.
In my opinion, the main trick, in order not to get bubbles in the caramel cream, is to cook the pastry slowly at a lower temperature. Bake for about 1 hour at 175 degrees Celsius. If necessary, cool water is added in the bigger pan to prevent water from boiling.
When the cake layer on top gets darker and the caramel cream looks firmer, the pastry is ready.
Once taken out of the oven, allow to cool down a little together with the water bath pan at room temperature.
When served, it is good to separate the pastry with a thin knife from the baking form. It is turned around in a big serving plate. If lucky, the whole pastry peels off and falls on the plate with all its grace.
It becomes even more delicious if you leave it for about 1 day and when the cake layer is soaked with all the caramel juices.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Sugar is caramelized directly onto the hot plate in the form in which the pastry will be baked. Once the sugar has a beautiful golden color, the baking form is removed and allowed to cool. After the cake is cooked, the caramel melts again.
Prepare the caramel cream mixture by mixing the sugar and eggs thoroughly with a wire stirrer until the sugar is almost dissolved. Gradually add milk together with the vanilla. A mixer can be used for this purpose, but it is not necessary.
For the cake layer a mixer is also not required. Simply beat all products in a bowl with a wire stirrer.
The baking form is placed in a larger baking pan where the pastry will baked in a water bath.
Turn the oven on 175 degrees Celsius to heat it up in advance.
The caramel cream mixture is poured onto the caramel in the baking form. If foam breaks out, it can be filtered through a strainer. This will not cause small bubbles during baking.
Then slowly and evenly pour the cake mixture into the caramel cream mixture. Even if it does not seem to be evenly distributed, it will be during the baking process.
About three to four cups of cold water are poured into the larger baling pan around the cake baking form. Then carefully place it in the heated oven.
In my opinion, the main trick, in order not to get bubbles in the caramel cream, is to cook the pastry slowly at a lower temperature. Bake for about 1 hour at 175 degrees Celsius. If necessary, cool water is added in the bigger pan to prevent water from boiling.
When the cake layer on top gets darker and the caramel cream looks firmer, the pastry is ready.
Once taken out of the oven, allow to cool down a little together with the water bath pan at room temperature.
When served, it is good to separate the pastry with a thin knife from the baking form. It is turned around in a big serving plate. If lucky, the whole pastry peels off and falls on the plate with all its grace.
It becomes even more delicious if you leave it for about 1 day and when the cake layer is soaked with all the caramel juices.
