Caramel cake

1. 

sweetened condensed milk 14 oz (400 g)

Cook sweetened condensed milk in water, covered in pot, for 2 hours. Then pour water out, carefully take the can out and allow it to cool. We can even use finished product - caramel flavored sweetened condensed milk - we do not have to cook that one.

2. Cake base

cooking chocolate 2 oz (60 g) • unsalted butter 3.5 oz (100 g)

Melt cooking chocolate with butter in a water bath and let it cool.

3. 

egg yolk 4 pcs • powdered sugar 2 oz (60 g) • cocoa powder 0.25 oz (10 g)

Beat egg yolks with sugar and cocoa powder.

4. 

whole milk 3.5% 3.25 tbsp (50 ml)

Stir in cold, melted butter with chocolate and milk.

5. 

flour medium 5.25 oz (150 g) • baking powder for gingerbread 0.25 oz (5 g) • unsalted butter • flour medium

Mix flour with one teaspoon of baking powder in and pour the batter into small, greased, floured baking tin (20x30cm).

6. 

Bake in preheated oven at 355°F (180°C) for 20 minutes.

7. Caramel cream

whole milk 3.5% 1.7 cup (400 ml) • butterscotch pudding - powder 1.5 oz (40 g) • all-purpose flour / plain flour 1.5 oz (40 g)

Cook pudding from milk, pudding powder, fine flour and caramel flavored sweetened condensed milk.

8. 

Allow pudding to cool while stirring occasionally.

9. 

egg white 4 pcs

Whip egg whites into dense foam.

10. 

sugar granulated 3.5 oz (100 g)

Cook the egg whites foam over steam rising from boiling water and mix sugar in. Depending on how sweet you want the cream, you can use a bit more or less sugar.

11. 

Fold cooked egg whites foam into caramel pudding.

12. 

Spread smooth cream over the cake base and allow it to cool in refrigerator for at least 2 - 3 hours.

13. 

Then decorate the cake with melted chocolate, again allow it to cool, cut it and serve.