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Burnt sugar cake

Burnt sugar cake

Put the 3 tablespoons of sugar in the tray where we make the cake and caramelize it, spread it on the whole surface of the tray, let it cool. Beat eggs with sugar until the sugar melts then add milk and essence. Put in the tray over the already hardened caramel and put in the oven until the burnt sugar cream hardens a little.

Meanwhile, prepare the top: beat the eggs with the sugar until the composition becomes creamy, add the flour and baking powder, mix well. Add this composition over the burnt sugar cream and leave until the top is done. Remove the tray from the oven and let it cool very well, then turn it over on the plate and portion according to your preferences.

Good appetite!


Method of preparation

A simple but wonderful cake.

Caramelize three tablespoons of sugar in a saucepan, then pour it into a guguluf form. Mix the 5 eggs with the rest of the sugar, salt powder and vanilla sugar then add the milk and lemon peel. Pour the composition into the shape over the caramelized sugar. Put the form in the preheated oven (medium heat) in a bain-marie, in a tray in which I put water.
Meanwhile, prepare the top: separate the yolks from the egg whites. Beat the egg whites with a pinch of salt and add the sugar spoon by spoon. Add a yolk and mix. Incorporate the sifted flour with cocoa and baking powder, mixing lightly with a spatula. When the cream starts to thicken (after about 20 minutes), pour the top composition, level and put back in the oven for about 25-30 minutes. The countertop should brown slightly. When it is ready, let the cake cool in the form. When it cools well, gently peel off the edges then put a plate on top of the form and turn it over. Enjoy!

Corasla cake and burnt sugar cream

I let the ingredients be at room temperature. I put eggs in the blender, brown sugar, sugar

Leaf cake with burnt sugar and whipped cream and ground walnuts

Burn the 3 cups of caster sugar, then quench with a cup of water. Leave it to boil until it melts


Method of preparation

A simple but wonderful cake.

Caramelize three tablespoons of sugar in a saucepan, then pour it into a guguluf form. Mix the 5 eggs with the rest of the sugar, salt powder and vanilla sugar then add the milk and lemon peel. Pour the shaped composition over the caramelized sugar. Put the form in the preheated oven (medium heat) in a bain-marie, in a tray in which I put water.
Meanwhile, prepare the top: separate the yolks from the egg whites. Beat the egg whites with a pinch of salt and add the sugar spoon by spoon. Add a yolk and mix. Incorporate the sifted flour with cocoa and baking powder, mixing lightly with a spatula. When the cream starts to thicken (after about 20 minutes), pour the top composition, level and put back in the oven for about 25-30 minutes. The countertop should brown slightly. When it is ready, let the cake cool in the form. When it cools well, gently peel off the edges then put a plate on top of the form and turn it over. Enjoy!

Corasla cake and burnt sugar cream

I let the ingredients be at room temperature. I put eggs in the blender, brown sugar, sugar

Leaf cake with burnt sugar and whipped cream and ground walnuts

Burn the 3 cups of caster sugar, then quench with a cup of water. Leave it to boil until it melts


Burnt sugar cream cake - Recipes

COOKED SUGAR CREAM WITH COCOA COOKIE (CHOCOFLAN)

I can publish more books like Rao Publishing
With recipes I like, I would sell them on offer,
Burnt sugar cream with a fine cocoa top
More than likely it would be on a cover.

INGREDIENTS for a tray 33 & # 21523 cm

for caramelizing sugar

for burnt sugar cream

for the cocoa top

WORK PLAN burnt sugar cream

I wanted to make this cake called chocoflan (or burnt sugar cream with a cocoa top) because it does not require much effort, and the result is delicious. It takes ingredients at everyone's fingertips. I had been craving a burnt sugar cream for a while, but I thought it would be something different from the classic recipe. Source of inspiration: Lalena.ro

  1. Thus, for the beginning, we caramelize 200 gr of sugar, then we spread it on the whole surface of the tray.
    We put whole eggs in a large bowl, then add the milk, sugar and vanilla bean seeds.
  2. Mix for 2-3 minutes until the eggs are completely mixed with the milk.
  3. Add the egg mixture over the burnt sugar.
  4. Then prepare the cocoa top. Put in a bowl whole eggs, sugar, cocoa flour and baking powder (sifted to avoid lumps). Then add the milk and oil. Mix all the ingredients until you get a homogeneous dough. Pour over the egg mixture (in an even layer, over the entire surface of the tray)
  5. The tray with the cake will be placed in another tray (the size of the oven), in which we will pour the water.
  6. Leave for about 1 hour and 30 minutes in the oven heated to 180 degrees.
  7. I let the cake cool completely, then I left it in the fridge for 3-4 hours to cool completely.
  8. Gently peel off the edges of the cake, then turn the cake over in a pan.
  9. I served coffee (latte) in the morning. Delicious!! (pictures 10, 11)
  10. good appetite for burnt sugar cream with cocoa top (chocoflan)

Burnt sugar cream cake - Recipes

COOKED SUGAR CREAM WITH COCOA COOKIE (CHOCOFLAN)

I can publish more books like Rao Publishing
With recipes I like, I would sell them on offer,
Burnt sugar cream with a fine cocoa top
More than likely it would be on a cover.

INGREDIENTS for a tray 33 & # 21523 cm

for caramelizing sugar

for burnt sugar cream

for the cocoa top

WORK PLAN burnt sugar cream

I wanted to make this cake called chocoflan (or burnt sugar cream with a cocoa top) because it does not require much effort, and the result is delicious. It takes ingredients at hand. I had been craving a burnt sugar cream for a while, but I thought it would be something different from the classic recipe. Source of inspiration: Lalena.ro

  1. Thus, for the beginning, we caramelize 200 gr of sugar, then we spread it on the whole surface of the tray.
    We put whole eggs in a large bowl, then add the milk, sugar and vanilla bean seeds.
  2. Mix for 2-3 minutes until the eggs are completely homogenous with the milk.
  3. Add the egg mixture over the burnt sugar.
  4. Then prepare the cocoa top. Put in a bowl whole eggs, sugar, cocoa flour and baking powder (sifted to avoid lumps). Then add the milk and oil. Mix all the ingredients until you get a homogeneous dough. Pour over the egg mixture (in an even layer, over the entire surface of the tray)
  5. The tray with the cake will be placed in another tray (the size of the oven), in which we will pour the water.
  6. Leave for about 1 hour and 30 minutes in the oven heated to 180 degrees.
  7. I let the cake cool completely, then I left it in the fridge for 3-4 hours to cool completely.
  8. Gently peel off the edges of the cake, then turn the cake over in a pan.
  9. I served coffee (latte) in the morning. Delicious!! (pictures 10, 11)
  10. good appetite for burnt sugar cream with cocoa top (chocoflan)

Method of preparation

Cake with burnt sugar cream

A simple but wonderful cake. Caramelize three tablespoons of sugar in a saucepan, then it

Corasla cake and burnt sugar cream

I let the ingredients be at room temperature. I put eggs in the blender, brown sugar, sugar


Preparation steps for the cake with burnt sugar sheets

Ingredient was:

  • 2 yolks
  • 250g sugar
  • 180 ml oil
  • 180 ml of milk
  • 1 teaspoon baking soda
  • flour content (around 500-600g)

Nut and magiun cream ingredients:

Ingredients cream of semolina, butter and vanilla:

  • 300 ml milk
  • 100g old
  • 4 tablespoons semolina
  • 200g butter (over 80% fat)
  • 1 teaspoon vanilla extract

Method of preparation:

The first stage is when we bake the three sheets of burnt sugar. For this we prepare the dough.

Half of the sugar is caramelized (be careful not to burn) and dissolved with milk. After complete dissolution, add the baking soda.

Mix the yolks lightly with the remaining sugar and then mix with the oil. Pour the dissolved caramel over these. At the end, add a little flour until you get a dough that no longer sticks to your hands but with a consistency that is not very firm.

The oven starts at 180 degrees Celsius.

The dough is divided into three equal parts and baked on the bottom of the stove tray.

Grease the pan with butter and sprinkle with flour. The dough is spread directly on the bottom of the tray and each sheet is baked for about 12-15 minutes.

After baking, we carefully detach it because it is fragile. I recommend that you let it cool down a bit and remove it with a large knife with a thin blade or a pastry spatula (from the one with which the cream is spread).

Preparation of walnut cream with magiun:

The nuts given by the machine are scalded with hot milk and then mixed with sugar and plum jam. Sugar is optional. If the magic is sweet you may not use it.

Preparation of semolina cream, butter and vanilla:

This cream comes from Divina cake, only I reduced its quantities. Put the milk with the sugar in a saucepan over low heat. When it starts to boil, add the semolina in the rain and stir constantly, then leave to cool.

Over this composition add diced butter at room temperature. Everything is mixed until fully incorporated. At the end we pour the vanilla extract.

The assembly is simple: place a sheet then spread the walnut cream evenly with magiun, place the second sheet on top, then semolina cream, butter and vanilla, then the third sheet. On top we put a slightly larger shredder and place it a little harder.

The cake with burnt sugar leaves is refrigerated for at least a few hours or overnight.

When cutting the cake, the sheets should be well softened and cut easily.
Before cutting, the cake with burnt sugar sheets can be powdered with sugar.

It is a delicious and tender cake. I recommend keeping it in a cool place or in the refrigerator and eating it in moderation.


Burnt sugar cake

It is a combination of burnt sugar cream and a countertop. It cooks quickly and allows you to combine it with whipped cream or fruit (it goes great with bananas, apples or pears).

Ingredients and quantities:

For burnt sugar cream:

1 l milk
8 eggs
8 tablespoons sugar
lemon peel
4-5 tablespoons sugar, for burning
a knife tip of baking powder

For the countertop:

6 eggs
6 tablespoons sugar
6 tablespoons flour
lemon peel

Method of preparation:

1. Melt the sugar in a tall saucepan. Heat the oven and line the pan with burnt sugar. The more sugar burned in the pan, the more syrupy the cake will turn out.
2. Beat eggs well with sugar. Add warm milk, a pinch of salt and lemon peel, plus a knife tip of baking powder.
3. Pour the mixture over the burnt sugar and put the pan in the oven, on a low heat.
4. For the top, beat the yolks very well with the mixer, together with the sugar and a pinch of salt. Add flour in the rain and egg whites. Mix lightly with a spatula.
5. Slowly turn the top over the burnt sugar cream, just as you finish cooking. The burnt sugar cream should stay in the oven for 10 minutes. Use a spatula so that the countertop sits evenly. Put back in the oven for another 30-45 minutes on low heat.
6. Leave the cake to cool, at least 3-4 hours, in the pan in which it was baked.
7. Turn it over on a plate. The top was syruped alone with the juice left by the burnt sugar cream. You will have a cake in two layers: bottom - top, top - burnt sugar cream.

Eve's Tip: Garnish the cake with whipped cream, ripe apple puree or thin slices of banana and slices of apple hardened in butter.

The cake is excellent served with ice cream, in which case you can decorate it with mint leaves or flowers.


Burnt sugar cake

It is a combination of burnt sugar cream and a countertop. It cooks quickly and allows you to combine it with whipped cream or fruit (it goes great with bananas, apples or pears).

Ingredients and quantities:

For burnt sugar cream:

1 l milk
8 eggs
8 tablespoons sugar
lemon peel
4-5 tablespoons sugar, to burn
a knife tip of baking powder

For the countertop:

6 eggs
6 tablespoons sugar
6 tablespoons flour
lemon peel

Method of preparation:

1. Melt the sugar in a tall saucepan. Preheat the oven and line the pan with burnt sugar. The more sugar burned in the pan, the more syrupy the cake will turn out.
2. Beat eggs well with sugar. Add warm milk, a pinch of salt and lemon peel, plus a knife tip of baking powder.
3. Pour the mixture over the burnt sugar and put the pan in the oven, on a low heat.
4. For the top, beat the yolks very well with the mixer, together with the sugar and a pinch of salt. Add flour in the rain and egg whites. Mix lightly with a spatula.
5. Slowly turn the top over the burnt sugar cream, just as you finish cooking. The burnt sugar cream should stay in the oven for 10 minutes. Use a spatula so that the countertop sits evenly. Put back in the oven for another 30-45 minutes on low heat.
6. Leave the cake to cool, at least 3-4 hours, in the pan in which it was baked.
7. Turn it over on a plate. The top was syruped alone with the juice left by the burnt sugar cream. You will have a cake in two layers: bottom - top, top - burnt sugar cream.

Eve's Tip: Garnish the cake with whipped cream, ripe apple puree or thin slices of banana and slices of apple hardened in butter.

The cake is excellent served with ice cream, in which case you can decorate it with mint leaves or flowers.


Cake with burnt sugar cream

Method of preparation. Cream preparation: Add caramelized sugar to a bowl. Place the bowl on the stove over low heat and stir continuously until all the sugar melts and acquires a light copper color. Move the bowl in circular motions so that all the walls are lined with burnt sugar. Separately in a bowl mix the eggs with sugar, vanilla and milk, then pour into a thin bowl over the caramelized sugar. Be careful, the reaction between the two compositions will be slightly effervescent. Mix well then place the dish in the preheated oven and bake on low heat for about 20-25 minutes until it hardens well.


To prepare the worktop: Beat the egg whites with sugar, separate the egg yolks with salt in a bowl. When the egg whites are well foamed, they are easily mixed with the yolk composition. Gradually add the flour mixed with baking powder and cocoa. The obtained composition is placed over the coagulated burnt sugar cream and left to bake in the oven on low heat for about 20-25 minutes until the top is baked. Remove from the oven, allow to cool, and pour over a plate so that the cream is on top, and the top will be syruped with the syrup left by the cream. Sprinkle with brown sugar, caramelize with a burner. Leave it to cool until the next day, then portion and decorate with whipped cream or candied fruit.