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Cake with burnt sugar cream

Cake with burnt sugar cream


First, caramelize the 12 tablespoons of sugar over low heat, so that the caramel does not become bitter. We also spread it on the walls of the vessel, up to the top ... I used a pan 25 cm in diameter. Let the caramel cool and let it harden well and start to crack.

In the meantime we are preparing cream: beat eggs with sugar and vanilla until they become foam, about 10 minutes. Add warm milk, which has been previously boiled. Pour into a thin thread and mix constantly. Pour over the hardened caramel and bake for about 40 minutes, at the right heat. Below you can put a pan with water ... it is indicated ... I didn't make it and the cream stuck a little on the edges ... but the taste remained unchanged.

While the cream is baking, prepare the top: separate the eggs, beat the egg whites with a pinch of salt and a drop of cold water, until they become foam. Add the sugar and beat until it becomes shiny, add the yolks one by one and mix well. Take the wooden spoon and add the cappuccino one by one, then the flour mixed with the baking powder.

Remove the cream and sprinkle walnuts over it, in an even layer, then pour the top. Leave for about 30 minutes, maximum 40. We do the test with the toothpick. Then we take the cake out in the cold, I left it outside, because it is colder than in the fridge, about 3-4 hours minimum, it is recommended to stay overnight. Then we turn the cake on a plate, we leave a little pan so overturned over it, then we take out the pan. I added another 200 ml of syrup made with water, sugar and cappuccino ... I poured it directly into the tray, around the cake. The cake absorbs the syrup and will have a very syrupy and good base.

Before serving, decorate with whipped cream and grate a little chocolate on top.

It is very good, the nut will give it a special flavor. I also had to put fried walnuts on top, but ... of course I didn't have the patience to wait until the next day, so at 10 o'clock in the evening I had to start it ... and I didn't feel like cleaning walnuts at that time. ... stay the next time.



Cake with burnt sugar cream

Cake with burnt sugar cream, a miracle cake to make anytime. It's not something to celebrate for birthdays, because this cake is sensational made for no reason. I think many people do that when they have too many eggs and don't know what to do with them and when they feel like a dessert. And it's really sweet, because it has a ton of sugar, but we don't eat it all at once, do we? And not alone, which is very important.

I saw it in several variants, with apples on the counter, with a cocoa counter or even without a counter, in case it is no longer called a cake, but only burnt sugar cream. Either way, it's a modest cake in terms of ingredients. So with some cheap ingredients, you can satisfy the sweet need of the whole family!

The cake with burnt sugar cream tastes good, it is delicious, it is prepared quickly, the only inconvenience would be waiting. The smell in the oven is great, perhaps among the most appetizing smells that can be felt in the kitchen.

If you want the version with cocoa top, I leave below a reference to the recipe for cake with burnt sugar cream or chocoflan cake, as it is also called.

chocoflan cake or cake with burnt sugar cream


Apple cake with burnt sugar cream

How many eggs do you put in the cream? Do not specify anywhere. The 9 written from the start or 6, without the ones for the countertop. And if so, 6 eggs in 800 ml of milk? If you put 8 you will see that you no longer need starch and it will turn out better. And what happens to the egg whites? You didn't specify anything again. Instead, I would try to eliminate the chaotic recipe, to write it again, so that novices in the art of confectionery can understand. The recipe sounds good and I know how the cake turns out. It is delicious and it is a shame for people to curse you, when you intended to do well by sharing with us such a good cake recipe.

When you prepare a recipe you read it head on. This is the first time. Then break down the number of eggs, you can do it yourself. In the cookbooks. the quantities are written as the sum, then if 3 eggs are used on the counter it was clear as 6 on the cream. Regarding the egg whites. it was clear that they were put, but. . And swearing leaves me cold, after all, we usually see the straw in the eye of others, not the beam in our own eye. AAA. I forgot, I put starch because that's how I like it. you lay eggs. I cook for myself, not for those who read, I share the recipe with them. Who wants to do it that way, who doesn't try another! the glory of the lord is a horror.

You are dust! Your recipe is good but pretentious and is worked with great care !. Do not give clear indications on the baking times considering that there are 3 cakes in 1. The quantities are not clear! whoever wrote this recipe has a confused mind. Be on earth!


in a large saucepan (which should also go in the oven), put the 150 gr. sugar on low heat on stove. Melt the sugar and then coat the pot by rotating it on all the walls with the melted sugar. Set the pot aside until the sugar hardens. It will crack and crack in places, but there are no bathrooms.

after we have lined the pot, we put in a bowl the liter of milk and with the 8 eggs (whole), and we mix well until it is homogenous (it has to make a lot of foam).

then in another bowl we prepare the top composition:
-Put the 5 whole eggs, a cup of flour, and a cup of sugar and mix.

then we put in the pan lined with burnt sugar, the first composition of milk, then over it, we continue to pour the second composition, the one for the countertop.

put the pan in the oven at 170 degrees for 1 hour (those that do not have an electric oven to put on the lowest flame).

after an hour (you see the composition swaying in the pan, but that doesn't mean it's not done.

Turn the pan upside down on a flat plate but do not lift the pan until the next day, keep it cool overnight (during the day). You can turn the pan over, then the top will reach below, and the top will be burnt sugar cream.

The more sugar you melt, the more syrupy the countertop will be, so you can melt 200g.

Serve the cake with cold burnt sugar cream.

The cake recipe with burnt sugar cream was proposed by Pocahontas on the culinary forum.


Ingredients for the cake recipe with burnt sugar cream and cheese

  • leaf
  • -150 g sugar
  • -200g flour
  • -3 eggs
  • -30g cocoa
  • -150 g yogurt
  • - 100 g melted and cooled butter
  • -1 teaspoon baking powder
  • -1/2 teaspoon baking soda
  • - 1 pinch of salt
  • Creme brulee
  • -4 eggs
  • -900 g condensed milk
  • -100 g sugar
  • -200 g cream cheese
  • -1 tablespoon vanilla essence
  • decoration
  • -250 ml natural cream for whipped cream
  • -25 g old powder
  • -white and dark chocolate flakes

How do we prepare the cake recipe with burnt sugar cream and cheese?

How is caramel made?

Put the 100 grams of sugar in a saucepan and caramelize them. When the caramel is ready, take the pan off the heat and pour it into the tray where we will make the cake. Level the caramel very well on the bottom of the tray and let it cool.

How to make a cake top

In the bowl of the mixer we will put eggs, sugar and salt and we will mix at high speed until they become frothy. Add yogurt, butter, flour, cocoa, baking soda and baking powder. Incorporate everything with a spatula.

We leave the composition aside and take care of the burnt sugar cream. Put the 4 eggs in the bowl of the mixer, add the condensed milk, cream cheese at room temperature and vanilla essence. Mix until everything is homogenous. Mix again for about 1 minute.

So the burnt sugar cream is ready. We take the tray in which we put the caramel and in it we will pour the pandispan mixture. Level very well with a spatula and pour the burnt sugar cream on top.

How to bake Cake with burnt sugar cream and cheese?

Put the tray in the preheated oven at 150 degrees Celsius for about an hour. After baking you will have a little surprise, you will find that you made a smart cake. Why do I say that? Because during baking the pandispan composition will rise to the top.

After it is baked, let it cool for an hour and then gently remove the cake from the pan, turning it face down on a plate. We will keep it in the fridge for at least 4 hours.

We also prepare whipped cream for decoration. Put the whipped cream together with the powdered sugar and mix at high speed until it becomes firm. We put the whipped cream in a pos and decorate the cake as everyone likes it.

I used white and dark chocolate flakes for decoration.
This cake is worth a try, it is dedicated to caramel lovers and more. You will definitely like it, not just the Americans. & # 128578

The recipe and the pictures belong to Oana Branescu and she participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cake with burnt sugar cream and cheese, simple and quick recipe


Cake with burnt sugar cream

Cake with burnt sugar cream, a miracle cake to make anytime. It's not something to celebrate for birthdays, because this cake is sensational made for no reason. I think many people do that when they have too many eggs and don't know what to do with them and when they feel like a dessert. And it's really sweet, because it has a ton of sugar, but we don't eat it all at once, do we? And not alone, which is very important.

I saw it in several variants, with apples on the counter, with a cocoa counter or even without a counter, in case it is no longer called a cake, but only burnt sugar cream. Either way, it's a modest cake in terms of ingredients. So with some cheap ingredients, you can satisfy the sweet need of the whole family!

The cake with burnt sugar cream tastes good, it is delicious, it is prepared quickly, the only inconvenience would be waiting. The smell in the oven is great, perhaps among the most appetizing smells that can be felt in the kitchen.

If you want the version with cocoa top, I leave below a reference to the recipe for cake with burnt sugar cream or chocoflan cake, as it is also called.

chocoflan cake or cake with burnt sugar cream


Cake with burnt sugar cream

Cake with burnt sugar cream, a miracle cake to make anytime. It's not something to celebrate for birthdays, because this cake is sensational made for no reason. I think many people do that when they have too many eggs and don't know what to do with them and when they feel like a dessert. And it's really sweet, because it has a ton of sugar, but we don't eat it all at once, do we? And not alone, which is very important.

I saw it in several variants, with apples on the counter, with a cocoa counter or even without a counter, in case it is no longer called a cake, but only burnt sugar cream. Either way, it's a modest cake in terms of ingredients. So with some cheap ingredients, you can satisfy the sweet need of the whole family!

The cake with burnt sugar cream tastes good, it is delicious, it is prepared quickly, the only inconvenience would be waiting. The smell in the oven is great, perhaps among the most appetizing smells that can be felt in the kitchen.

If you want the version with cocoa top, I leave below a reference to the recipe for cake with burnt sugar cream or chocoflan cake, as it is also called.

chocoflan cake or cake with burnt sugar cream


in a large saucepan (which should also go in the oven), put the 150 gr. sugar on low heat on stove. Melt the sugar and then coat the pot by rotating it on all the walls with the melted sugar. Set the pot aside until the sugar hardens. It will crack and crack in places, but there are no bathrooms.

after we have lined the pot, we put in a bowl the liter of milk and with the 8 eggs (whole), and we mix well until it is homogenous (it has to make a lot of foam).

then in another bowl we prepare the top composition:
-Put the 5 whole eggs, a cup of flour, and a cup of sugar and mix.

then we put in the pan lined with burnt sugar, the first composition of milk, then over it, we continue to pour the second composition, the one for the countertop.

put the pan in the oven at 170 degrees for 1 hour (those that do not have an electric oven to put on the lowest flame).

after an hour (you see the composition swaying in the pan, but that doesn't mean it's not done.

Turn the pan upside down on a flat plate but do not lift the pan until the next day, keep it cool overnight (during the day). You can turn the pan over, then the top will reach below, and the top will be burnt sugar cream.

The more sugar you melt, the more syrupy the countertop will be, so you can melt 200g.

Serve the cake with cold burnt sugar cream.

The cake recipe with burnt sugar cream was proposed by Pocahontas on the culinary forum.


Cake with burnt sugar cream


I got the recipe from my mother, it's a recipe you can make when you have a lot of eggs and you don't know what to use them for. The burnt sugar cream comes out finer if you put more eggs. You can also play with the proportions :).

  • 6 tablespoons sugar (the more you put, the more syrup results, so the top will be more syrupy)

For countertop (normal pandispan countertop)

The first time I heated the milk together with the sugar. Separately I mixed whole eggs, they must be mixed with a spoon so that they do not foam (I hurried and put the mixer to work). I also mixed a ness bag (it's optional). In a slightly higher pan, melt the sugar over low heat, stirring the pot circularly as when we put the pancake dough in the pan so that the sugar covers half the pot.

Pour the mixture of milk and eggs and put in the oven for about 30 minutes.

Here I advise you to schedule a watch and in 20 minutes to start the counter. , to be ready in time. The top is made of pandispan: beat the egg whites, then add a tablespoon of sugar and continue beating until it melts. We get a glossy meringue. Add the yolks one by one, mix, leave the mixer aside and add the flour. Mix with a wooden spoon, being careful not to leave the composition.

Then check the burnt sugar cream: do the test to see if it is done (this time not with the toothpick as it is too small, you can use the blade of a knife). If it is ok, pour the top composition over it and put it in the oven for another 15 minutes.

Remove, leave to cool, place a plate on top and turn over. We leave the pot like this without moving it and keep the cake overnight in the fridge. We only take it out on the 2nd day (meanwhile the caramel syrup has syruped the countertop). We serve as such but for a more beautiful look we can dress the cake in whipped cream.

It is a light cake with a pronounced caramel taste.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cake with burnt sugar cream


I got the recipe from my mother, it's a recipe you can make when you have a lot of eggs and you don't know what to use them for. The burnt sugar cream comes out finer if you put more eggs. You can also play with the proportions :).

  • 6 tablespoons sugar (the more you put, the more syrup results, so the top will be more syrupy)

For countertop (normal pandispan countertop)

The first time I heated the milk together with the sugar. Separately I mixed whole eggs, they must be mixed with a spoon so that they do not foam (I hurried and put the mixer to work). I also mixed a ness bag (it's optional). In a slightly higher pan, melt the sugar over low heat, stirring the pot circularly as when we put the pancake dough in the pan so that the sugar covers half the pot.

Pour the mixture of milk and eggs and put in the oven for about 30 minutes.

Here I advise you to schedule a watch and in 20 minutes to start the counter. , to be ready in time. The top is made of pandispan: beat the egg whites, then add a tablespoon of sugar and continue beating until it melts. We get a glossy meringue. Add the yolks one by one, mix, leave the mixer aside and add the flour. Mix with a wooden spoon, being careful not to leave the composition.

Then check the burnt sugar cream: do the test to see if it is done (this time not with the toothpick as it is too small, you can use the blade of a knife). If it is ok, pour the countertop composition over it and put it in the oven for another 15 minutes.

Remove, leave to cool, place a plate on top and turn over. We leave the pot like this without moving it and keep the cake overnight in the fridge. We only take it out on the 2nd day (meanwhile the caramel syrup has syruped the countertop). We serve as such but for a more beautiful look we can dress the cake in whipped cream.

It is a light cake with a pronounced caramel taste.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cake with burnt sugar cream


I got the recipe from my mother, it's a recipe you can make when you have a lot of eggs and you don't know what to use them for. The burnt sugar cream comes out finer if you put more eggs. You can also play with the proportions :).

  • 6 tablespoons sugar (the more you put, the more syrup results, so the top will be more syrupy)

For countertop (normal pandispan countertop)

The first time I heated the milk together with the sugar. Separately I mixed whole eggs, they must be mixed with a spoon so that they do not foam (I hurried and put the mixer to work). I also mixed a ness bag (it's optional). In a slightly higher pan, melt the sugar over low heat, stirring the pot circularly as when we put the pancake dough in the pan so that the sugar covers half the pot.

Pour the mixture of milk and eggs and put in the oven for about 30 minutes.

Here I advise you to schedule a watch and in 20 minutes to start the counter. , to be ready in time. The top is made of pandispan: beat the egg whites, then add a tablespoon of sugar and continue beating until it melts. We get a glossy meringue. Add the yolks one by one, mix, leave the mixer aside and add the flour. Mix with a wooden spoon, being careful not to leave the composition.

Then check the burnt sugar cream: we do the test to see if it is done (this time not with the toothpick as it is too small, you can use the blade of a knife). If it is ok, pour the countertop composition over it and put it in the oven for another 15 minutes.

Remove, let cool, place a plate on top and turn over. We leave the pot like this without moving it and keep the cake overnight in the fridge. We only take it out on the 2nd day (meanwhile the caramel syrup has syruped the countertop). We serve as such but for a more beautiful look we can dress the cake in whipped cream.

It is a light cake with a pronounced caramel taste.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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