Chocolate caramel cream cake
By VicentaLakin
Recipe Recommendations
- Low flour for cake 90g
- cocoa powder 8g
- white granulated sugar 30g
- eggs 90g
- milk 270G
- butter 15g
- Caramel light cream with water 30ML
- light cream 120g
- Beat the light cream 240g
Steps for Chocolate caramel cream cake
1
Low powder, cocoa powder, white sugar, eggs, milk, melted butter are evenly mixed and filtered。2
Hot pots, little fire, paste, turn the pot softly, make the face twirl, and the cake surface is not wet, it's cool。3
When you're drying out, you make caramel cream, you put water in the pot, you fire white sugar, you turn the pot gently so that it's hot, you turn it into caramel, you pour it into light cream, you're careful not to get your hands hot, you mix it evenly, you're cold。4
Get some cream。5
We're going to mix the cream with the caramel cream。6
The cakes are mixed with butter layered, frozen in the fridge for two hours, while cocoa powder is distributed。7
Enjoy itChocolate caramel cream cake Make Tips
Must be eaten while cold