Caramel Ingredients (cup size: 200ml)
– 1 cup of sugar (160g)
– 1/2 cup of water (100ml)
Pudding Ingredients (cup size: 200ml)
– 1 1/2 cup condensed milk (395g)
– 1 cup of sour cream (200g)
– 3 eggs
– 1 teaspoon of vanilla sugar (5g)
Cake Ingredients (cup size: 200ml)
– 3 eggs
– 1 cup of sugar (160g)
– 4 tablespoons of butter or margarine (100g)
– 1 1/2 cup of milk (300ml)
– 2 cups of wheat flour (200g)
– 1/2 cup cocoa powder (45g)
– 1 tablespoon of baking powder (14g)
Preparation mode:
1 – In a pan put 1 cup of sugar and stir until it dissolves completely and turns into a caramel. Add the water and stir until the sugar clumps dissolve. Reserve.
2 – In the blender place the condensed milk, the cream, 3 eggs, the vanilla sugar and beat very well for 4 minutes.
3 – In a bowl put 1 cup of sugar, 3 eggs, butter or margarine and beat until you get a fluffy and clear cream.
4 – Add cocoa powder, wheat flour, milk and beat until obtaining a homogeneous mass. Add the baking powder and mix gently.
5 – In a hole shape in the middle, place the caramel and spread it all over the shape, then put the pudding and finally the cake.
6 – Cover with aluminum foil and bake in a bain-marie for 90 minutes. Remove from the oven, wait to cool, refrigerate for 4 hours, unmold and serve.
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