Caramel Custard Pudding Cake – This caramel pudding cake is such a amazing dessert if you wanted something less filling and less gluten, this cake serves the purpose. I love how jiggly the pudding is with the caramel sauce and tiny bit of cake texture to go with. I’ve made the egg version twice now, but I’ve never tried the eggless version and I wonder how to make it the same way as the egg version, that is with the cake layer at the bottom. Eggless cake batter just won’t float the same way as the egg version. Hence, the one way you can make is bake the cake separately. I thought I wanted to bake the cake in the oven, but since the pudding is non oven, so I decided to try cook the cake on the pan to make it non oven baked instead. I hope you’re inspired to give it a try in at least one of the version. Enjoy!
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Egg version: [ Ссылка ]
Eggless version: [ Ссылка ]
• Egg version
Ingredients:
I used a 14x12x6 cm baking dish (from IKEA)
- Caramel Sauce
80g [¼ cup + 2 tbsp] fine sugar
20g [1½ tbsp] water
15g [1 tbsp] water
- Pudding
4 eggs
50g [¼ cup] fine sugar
15g [¾ tbsp] honey
1 tsp vanilla extract
360g [1½ cup] whole milk
- Genoise Cake Sheet
2 eggs
30g [2 tbsp] fine sugar
1 tsp vanilla extract
60g [½ cup] cake flour
Instructions:
- Caramel Sauce
1. In a milk pot, add in sugar and water.
2. Cook on medium heat for about 3 minutes or until the liquid turns amber. Do not walk away from the stove. Once the mixture turned amber, it takes just seconds to turn into dark colour caramel. Lift up the pot and swirl the mixture, do not stir.
3. Add in 1 tbsp of water. Continue swirling the mixture until the sauce is thickened.
4. Remove the pot from the fire.
5. Pour the sauce into a baking dish.
6. Move the pan to spread the sauce evenly. Set aside until the caramel is set.
- Pudding
1. In a large mixing bowl, add in the eggs, sugar and honey. Give it a quick mix.
2. Gradually add in the milk while stirring. Set aside.
- Genoise Cake
1. In a mixing bowl, add in egg and sugar.
2. Place the bowl over a hot water bath. Mix the eggs for about 1 minute. Remove the bowl from the hot water bath.
3. With an electric mixer, mix the eggs on high speed until creamy and ribbons formed.
- Assemble the cake
1. Preheat the oven at 160°C/320°F.
2. Add the pudding mixture into the baking dish.
3. Gently add the cake batter on top, it will float.
4. Prepare a hot water bath. Place the baking dish on the water bath.
5. Bake at preheated oven at 160°C/320°F for 50 minutes.
6. Let the cake cool completely.
7. Cover with cling film and refrigerate for at least 3 hours.
8. Dish out the cake on a serving place.
9. Cake is ready to serve.
• Eggless version
Ingredients:
I used a 14x12x6 cm baking dish (from IKEA)
- Caramel Sauce
80g [¼ cup + 2 tbsp] fine sugar
20g [1½ tbsp] water
15g [1 tbsp] water
- Sponge Cake Sheet
30g [2 tbsp] fine sugar
90g [¼ cup + 2 tbsp] plain yogurt
15g [1 tbsp] oil
1 tsp vanilla extract
45g [⅓ cup] cake flour
¾ tsp baking powder
¼ tsp baking soda
- Pudding
30g [2 tbsp] fine sugar
180g [¾ cup] whipping cream
60g [¼ cup] whole milk
120g [½ cup] plain yogurt
150g [½ cup] sweetened condensed milk
1 tsp vanilla extract
8g [1 tbsp] milk powder
8g [1 tbsp] cornstarch
Instructions:
- Caramel Sauce (refer to the egg version above)
- Sponge Cake
1. In a large mixing bowl, add in sugar, yogurt, oil and vanilla extract. Mix vigorously until well combined.
2. Sift in the flour, baking powder and soda. Mix until combined.
3. Grease a flat plan. Put on a lowest heat possible.
4. Add the batter into the pan. Spread evenly.
5. Cover with a lid and cook for about 10-15 minutes. Constantly check the cake with the skewer. Be cautious that the bottom may burn.
6. Let the cake cool completely.
- Pudding
1. In a mixing bowl, add sugar, cream, milk, yogurt, condensed milk and vanilla extract. Mix until combined.
2. Sift in the milk powder and cornstarch. Mix until well combined.
- Assemble the cake
1. Add the pudding mixture into the baking dish.
2. Place the cake sheet on the top.
3. Steam for about 30 minutes.
4. Let it cool completely. The pudding will still be wobbly at this point. Refrigerate for at least 3 hours.
5. Dish out the pudding.
6. Cake is ready to serve.
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