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Cake with caramel cream and whipped cream

Cake with caramel cream and whipped cream

Blat: Separate eggs. We beat the egg whites hard, with a pinch of salt. Add the sugar, and mix well. Add the oil, cocoa, flour and sifted baking powder. Mix lightly. Finally put the essence. Pour the dough into a lined tray. Bake the top on the right heat, until it passes the toothpick test. Do not open the oven door because the countertop is based on the egg white foam, it will leave.

Cream: In a double-bottomed bowl, caramelize the sugar. In a bowl, mix the flour with a little milk. When the sugar has taken on a copper color, add the rest of the milk, and let it boil until the caramelized sugar melts. We also add flour mixed with milk and mix well, until it thickens like a pudding. Let it cool. When it has cooled, add the butter and essence. I mixed well, at low speed.

Assembly: Cut the top into 2 slices, relatively equal. Put the caramel cream over the first slice, then put the second slice and finally the whipped cream. Powder with cocoa, portion and serve.

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