Caramel Soaking for Sponge Cake
Description
Ideal for tea and coffee. Caramel soak for sponge cake — a very tasty and versatile soak that is very easy to prepare. It can be used for making cakes, rolls, Easter breads, and other homemade baked goods. Cooking is very simple; the step‑by‑step instructions in the recipe explain in detail how to do it. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To make the caramel soak, pour the milk into a saucepan, prepare the cooked condensed milk, and, if desired, add rum (or brandy).
- 3
Step 3
Heat the milk, add condensed milk to it, stir well so that no lumps remain, heat until it reaches a boil, but do not let it boil.
- 4
Step 4
Pour rum (or cognac) into the caramel glaze.
- 5
Step 5
Cool the prepared caramel glaze.
- 6
Step 6
For making the sponge cake, beat the eggs into a mixing bowl, add sugar, a pinch of salt.
- 7
Step 7
Beat the eggs with sugar until the mixture becomes light.
- 8
Step 8
Mix the flour, starch, and vanillin.
- 9
Step 9
Add the flour mixture to the beaten eggs in portions.
- 10
Step 10
Stir the mixture with a silicone spatula, gently from bottom to top.
- 11
Step 11
Spread the batter into a baking pan with a diameter of 20–22 centimeters, bake at 180–190 °C for 20–25 minutes, and check doneness with a toothpick.
- 12
Step 12
Cool the sponge cake to room temperature.
- 13
Step 13
Mix the softened butter with the remaining cooked condensed milk until creamy.
- 14
Step 14
Cut the sponge cake in half, soak it with caramel syrup, spread a portion of the cream.
- 15
Step 15
Cover with the second half of the sponge cake, spread the cream on the top and sides.
- 16
Step 16
If desired, you can sprinkle with toasted nuts or coconut flakes.
- 17
Step 17
Instead of a sponge cake, it turned out to be a full‑fledged cake with caramel soaking. Very tasty, I wholeheartedly recommend making it!