Caramel Cake

Due to the fact that the cakes and cream contain boiled condensed milk, the cake has a rich caramel taste. Make a caramel cake using this recipe and you will be very happy with the result.

Ingredients

Boiled condensed milk (toffee) – 500 g
Cream 33% fat – 500 g
Butter, melted – 100 g
Flour – 180-200 g
Powdered sugar – 3-4 tablespoon.
Eggs – 2 pcs.
Baking powder – 1 teaspoon.

Directions

Combine eggs with 300-350 g of boiled condensed milk.
Mix well with a mixer. Add melted butter, stir again.
Pour in flour mixed with baking powder, stir.
Draw a circle with a diameter of 20-25 cm on parchment. (The number of cakes will depend on the dia of the circle.) Put a couple of tablespoons of dough on this circle, distribute evenly. Send to an oven preheated to 170 degrees. The cakes are baked quickly, 6-8 minutes. After 6 minutes, you can check the cake for readiness by pressing on it with your finger. You will feel that the dough is already well baked, but do not overdry the cakes.
Remove the finished cake from the oven, let it cool, and then carefully separate the cake from the parchment and use any round object to cut an even circle out of the cake (I applied a flat plate to the cake and then cut off the protruding edges).
Next, you can scrape off the remnants of the dough from the parchment and apply a new layer, or you can turn the sheet of parchment over and apply the dough to the other side. I prepared 4 sheets of parchment with drawn circles in advance and baked the cakes in turn.
(It is better to take high-quality parchment for these purposes, otherwise, the cakes may not be removed well.)
As a result, you get 4 cakes, because the dia of the circle was 25 cm. Let the cakes cool completely.
Whisk 350 g of cream well with powdered sugar into a dense mass that will stick to the whisk.
Whip the remaining cream with the remaining condensed milk. The caramel sauce should be like a medium-thick sour cream inconsistency. If the sauce is still thick, you can add more cream or milk.
So, put one cake on a dish, brush with a little caramel sauce.
Top with about 1/4 of the whipped cream.
Alternate between cakes, caramel sauce, and cream. Lubricate the entire structure generously with whipped cream.
Decorate the cake with the remaining caramel sauce. To do this, pour it into a pastry bag and pour it over the top of the cake. The caramel cake should be refrigerated for at least 5 hours, preferably overnight.

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