Unrealistically delicious cake "CARAMEL ICE CREAM" ! Melts in your mouth! Without gelatin! With a hand mixer!
INGREDIENTS for a biscuit (for a 22 cm shape, as in my video):
all products are at room temperature
6 eggs weighing 50 grams (eggs are divided into whites and yolks)
a pinch of salt
2 sachets of vanilla sugar (16 g) or vanilla extract
300 g of sugar
230 ml of milk
105 g butter (82% fat content)
9 g baking powder
340 g of flour (ATTENTION!!! in the video, I made a mistake by saying 300 grams of flour, this is incorrect, I apologize. That's right, 340 grams of flour!!!)
bake at a temperature of 175 degrees Celsius top-bottom mode without convection at an average level until ready and check with a wooden stick so that it comes out of the biscuit dry and clean. approximately 40-45 minutes
INGREDIENTS for caramel:
200 grams of sugar
180 ml cream (30%)
pinch of salt
100 g butter
INGREDIENTS for pudding caramel filling:
150 grams of sugar (caramelized)
350 ml of milk brought to a boil (3.5% fat content)
180 ml of milk
35 g of corn starch
a pinch of salt
1 medium-sized egg weighing 50 grams
100 g butter 82% fat content
INGREDIENTS for the "white" cream:
350 ml of chilled cream for whipping with a fat content of at least 30%
250 g of chilled mascarpone cheese
300 g of chilled cream cheese
40 g powdered sugar
16 g vanilla sugar
1 tablespoon with a slide of READY-made cold caramel
optional 200 grams of cream with boiled condensed milk to cover the cake
link to the preparation of this cream:
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