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Caramel cake (without flour)

This cake was made for no particular reason. Fantastically delicious and gentle.

Caramel cake without flour
Servings6 Serving
CategoryDifficultyEasy
Ingredients for a sponge cake (diameter 16 cm)
 5 Eggs
 100 g Ryazenka
 50 g Oat bran
 50 g Erythritol
 35 g Fried powdered milk
 15 g Vanilla sugar
 15 g Corn starch
 8 g Baking powder
 ½ tsp. Soda
 Sweetener of your choice
Ingredients for Cream
 5 Egg yolk
 460 g Milk 2.5%
 65 g Fried powdered milk
 30 g Rice flour (or butter)
 30 g Water
 5 g Gelatin
 Sweetener
 Vanillin
Cooking sponge cakes
1

Separate the egg yolks from the whites.

2

Fry 105 g of dry milk in a pan.

3

Grind fried powdered milk, oat bran, and erythritol (I use a coffee grinder).

4

Add 100 g of Ryazhenka to the egg yolks, beat with a pastry brush and set aside.

5

Turn on the oven and preheat to 160 degrees.

6

In a bowl mix 35 g of fried and ground dry milk, oat bran, soda, and vanilla sugar.

7

In a separate large bowl, whisk the egg whites with the erythritol.

8

Now act fast - add the egg yolks with Ryazanka to the dry ingredients.
Stir and add in a few stages to the beaten egg whites. Stir with a silicone pastry spatula - gently and stirring to one side so as not to "settle" the egg whites.

9

Divide the dough into two parts and put them in two pre-prepared baking molds with a diameter of 16 cm (I got 260 g each).
Smooth the dough and bake at 160 degrees for ~ 30-35 minutes.

10

When the sponge cakes are baked, remove them from the oven and cool.

Preparation of the cream
11

Pour 5 g of gelatin with cold water (30 g) and allow to swell.

12

Separate the egg yolks from the 5 eggs. (Egg whites can be frozen or used, for example, to make 'hatchapuri' or omelettes).

13

Add 65 g of fried dried milk, sweetener, 460 g of milk, vanillin, and rice flour (not butter) to the egg yolks. Stir everything by heating, until the mass thickens a little (in no case allow the mass to boil - after all, remember that there are egg yolks in the mass).

14

Add swollen gelatin (and butter if you do not use rice flour) to the cream mass. Stir in the swollen gelatin in the cream and let the cream cool until it thickens.

Assemble the cake
15

Carefully cut off the top of both sponge cakes. Cut the sponge cakes in half. And put one part on the base on which the cake will be made.

16

Wrap a metal pastry ring around the sponge cake and place an acetate plate inside it.

17

Put 2-3 tablespoons of cream on the sponge cake, smooth.
Layout the next sponge cake, on which again put 2-3 tablespoons of cream, smooth.
Repeat with the other sponge cakes. Apply the last layer of cream.

18

Cover the cake with cling film and place it in the refrigerator. I leave it there overnight.

19

Set the cut tops of the sponge cakes aside to dry. Then grind.

20

In the morning, remove the cake from the refrigerator and cover the sides and surface of the cake with crumbs.

Caramel cake without flour

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Nutrition Facts

Finished product weight 930

Servings 6


1 serving contains
Calories 293.67
% Daily Value *
Total Fat 12.33g19%
Total Carbohydrate 26.83g9%
Protein 18.67g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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