February 15, 2013


450 g plain flour
2 tsp. baking powder
1 tsp. sodium carbonate
1/4 tsp. salt
250 g soft butter
300 g brown sugar
2 tsp. caramel extract
5 eggs, separated
250 ml milk
250 ml heavy cream
2 tbsp. powdered sugar

400 g brown sugar
300 ml milk
75 g butter

1. Preheat the oven to 180 degrees C. Line and grease two tins (23 cm).

2. Mix butter with sugar and caramel extract light and fluffy, add eggs yolks and mix well. Add flour, baking powder, sodium carbonate and salt. Whip egg whites until stiff, fold them into the dough.

3. Pour the dough into the tins. Bake for 35-45 min, till golden brown and firm. Let it rest for 10 min in the tin, then place on a wire rack, remove the paper and let it cool for an hour.

4. Make the glaze: heat up milk and brown sugar on a medium heat till the sugar has melted. Remove from the heat. Mix in the butter. Cool down.

5. Whip the cream with powdered sugar.

6. Cut each cake into two. Cream first layer with the whipped cream, top it with another layer, put caramel cream on it, next layer and whipped cream, top it all with the last layer. Ice all the cake with caramel cream. Decorate with whipped cream.

P.S. I was looking forward making this cake for Christmas for my family, and there was a bit of a disaster with the caramel cream, as it did not want to thicken, so I just ended up mixing some more butter in. So at the end it was good anyway.

Enjoy, K.

recipe from “Kūkas” by M. Neri


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