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Deborah

Deborah Dana

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Recipe of Vanilla Cake with Caramel Bitumen
Deborah

Deborah Dana

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Recipe of Vanilla Cake with Caramel Bitumen
Recipe

Vanilla Cake with Caramel Bitumen

2 h
Not so easy
25
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Rich vanilla cake with a filling and caramel bitumen. This rich and fluffy cake is perfect for celebrating a birthday or for a special occasion. It has an incredible presentation that will delight everyone. As well as an intense caramel flavor that they will not be able to resist.
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Ingredients

10 servings
  • 1 Cup of unsalted butter at room temperature, for the cake
  • 2 cups of sugar for the cake
  • 4 pieces of egg for the cake
  • 3 cups of flour for the cake
  • 1 Cup of milk for the cake
  • 1 teaspoonful of vanilla essence for the cake
  • 1/2 Cup of unsalted butter For the filling
  • 1/4 of Cup of milk For the filling
  • 1 Cup of brown sugar For the filling
  • 1 teaspoonful of vanilla essence For the filling
  • 1/2 Cup of unsalted butter at room temperature, for bitumen
  • 1 Cup of brown sugar for bitumen
  • 1/3 of Cup of whipping cream for bitumen
  • 450 grams of powder sugar for bitumen
  • 1 teaspoonful of vanilla essence for bitumen
  • enough of taffy candies to decorate, for bitumen

    Preparation

    Preheat the oven to 180 degrees centigrade and grease and flour 3 circular molds to make cake.
    With an electric mixer beat the butter until fluffy. Add the sugar and continue whisking for 5 more minutes.
    Add the eggs and beat well, add the flour and milk from little to little and alternating and continue beating. Finish adding the vanilla and beat until it is incorporated.
    Pour the mixture into the three containers and hit the containers a little to eliminate bubbles in the cake. Bake for 25 minutes or until a toothpick comes out clean. Remove from the oven.
    While the cake is baked, make the filling. In a saucepan combine brown sugar, milk and butter, mix and cook over low heat for 5 minutes. Remove from heat and add vanilla.
    Unmold the cakes and cover with the filling between the first and second and between the second and third.
    Finally, make the bitumen. Melt the butter in a saucepan over low heat, add the brown sugar and the cream and mix well. Allow to boil and remove from heat. Pour into a mixing bowl.
    Add the icing sugar and vanilla and beat for 5-6 minutes. Cover all the cake with the bitumen.

    PRESENTATION

    Before serving, decorate the cake with caramel taffy.

    TIPS

    For the filling to be incorporated into the cake, make small holes in the cake with a toothpick before filling it with the filling.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1166
    kcal
    58%
    Carbohydrates
    199
    g
    66%
    Proteins
    10.5
    g
    21%
    Lipids
    45.4
    g
    70%
    Fiber
    8.0
    g
    16%
    Sugar
    142
    g
    158%
    Cholesterol
    118
    mg
    39%
    Esha
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