This Super Simple Cake Recipe, Made with Milk and Caramel

Introduction to the Simple Cake Recipe

Craving a delightful dessert without spending hours in the kitchen? This super simple cake recipe is your answer. With just a few basic ingredients and straightforward steps, you can whip up a decadent treat that will impress your taste buds and guests alike.

Ingredients

To create this delectable dessert, you’ll need:

  • Flour: 120 grams
  • Milk: 1 liter
  • Sugar: 80 grams + 90 grams
  • Unsalted Butter: 100 grams
  • Vanilla Extract: 1 teaspoon
  • Cornstarch: 1 tablespoon
  • Water: 20 centiliters + 10 centiliters

Preparation Steps for the Cake

Let’s dive into the process:

  1. Melting the Butter: Begin by melting the unsalted butter in a saucepan over low heat. Keep a close eye on it until it turns a beautiful brown color, ensuring not to burn it.
  2. Adding Flour and Milk: Once the butter is browned, add the flour and stir using a whisk. Gradually pour in the milk while stirring continuously to create a smooth, lump-free mixture.
  3. Sweetening the Mixture: Incorporate 80 grams of sugar and the vanilla extract into the mixture. Continue stirring until the cream thickens to the desired consistency.
  4. Cooling and Refrigeration: Allow the creamy mixture to cool off the heat before transferring it into a glass cake dish. Refrigerate for 30 minutes to set.

Making the Caramel Topping

Now, let’s move on to the caramel:

  1. Caramelizing Sugar: In a separate pan over low heat, pour 90 grams of sugar and stir constantly with a wooden spatula until it caramelizes to a light golden color.
  2. Adding Water and Cornstarch: Once caramelized, carefully add 10 centiliters of water while stirring continuously. Mix the cornstarch with 20 centiliters of water in a bowl and set aside.
  3. Cooking the Caramel: Combine the cornstarch mixture with the caramel in the pan and cook until the caramel thickens to a creamy consistency resembling Salidou cream.

Combining Cake and Caramel

Here’s the final step:

  1. Layering the Caramel on the Cake: Remove the chilled milk cream from the fridge and pour the prepared caramel on top, ensuring it’s evenly spread.
  2. Refrigerating the Finished Cake: Place the cake dish back into the refrigerator for another 30 minutes to allow the caramel topping to set.
  3. Finally, Taste!: After chilling, your super simple milk and caramel cake is ready to be enjoyed.

Conclusion

With minimal effort and a handful of ingredients, you can create a sensational dessert that will leave everyone craving for more. This super simple cake recipe strikes the perfect balance between ease of preparation and indulgent flavor, making it a go-to treat for any occasion.

FAQs (Frequently Asked Questions)

  1. Can I use salted butter instead of unsalted butter?
    • While you can use salted butter, it may alter the overall taste of the cake slightly. It’s best to stick to unsalted butter for the most consistent flavor.
  2. Can I substitute vanilla extract with vanilla essence?
    • Yes, you can substitute vanilla extract with vanilla essence, but be mindful of the potency. Adjust the quantity accordingly to achieve the desired flavor.
  3. How long can I store the cake in the refrigerator?
    • The cake can be stored in the refrigerator for up to 3 days. Make sure to cover it properly to maintain its freshness.
  4. Can I double the recipe to make a larger cake?
    • Yes, you can double the ingredients to make a larger cake. Simply adjust the cooking time accordingly and use a larger cake dish.
  5. Is it possible to make the caramel ahead of time?
    • Yes, you can prepare the caramel ahead of time and store it in an airtight container in the refrigerator. Just reheat it gently before pouring it over the cake.

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