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Tres leches cake with caramel topping
This cake oozes lusciousness and the caramel topping rounds it off perfectly.

Preparation time
2 hours

- 2 pcs Eggs
- 40 g sugar
- 1 tsp vanilla paste
- 60 g flour
- 1/2 tsp baking powder
- 120 ml milk
- 20 ml double cream
- 20 g sugar
- 100 g caramel topping
- 20 ml double cream
- 1 tbsp butter
- 120 g double cream
- 30 g powdered sugar
Beat the eggs with the sugar and vanilla paste for at least 5 minutes until foamy. Mix the flour with the baking powder and sieve into the mass - fold in carefully.Pour the batter into a non-permeable 25 cm long cake pan and bake at 160 ° for approx. 20 - 25 minutes.                                                                        

For the glaze, warm the milk together with the cream and sugar in a pan (do not boil!) and set aside.

Remove the cake from the oven and perforate with a toothpick. Allow to cool. Then pour all of the milk mix over the cake and let it stand in the fridge for at least an hour.For the caramel creme, heat the caramel sauce in a pan over medium heat. When it starts making small bubbles, pour in the cream and simmer together for approx. one minute.

Pour the creme into a bowl and mix in 1 tbsp butter. Allow to cool. When the cake has absorbed the milk mixture, beat the cream together with the powdered sugar until stiff. Set aside 2 tbsp and smooth the rest of the creme onto the cake. Pour the caramel creme on carefully and spread, if possible without mixing with the cream.

Put the 2 tbsp whipped cream in a piping bag and cut out a small opening. Pipe long strips onto the surface of the cake.

Pull a toothpick across the whipped cream to create the typical pattern. Allow to cool for at least one hour.