Thursday, 29 September 2011

CAKE CARAMEL - new version of pudding caramel

i recreated a smooth sweet & THICK layer of caramel pudding just to satisfied my own definition of dessert world...(in my own tummy world to be exact)!! ihikss
and i still keep the same recipe for the cake mixture  (slightly changes)

there are 4 parts in this recipe.
first is the caramel sugar, then the pudding, followed by the cake mix &  finally the meringue
let check out the ingredients & step by step pic as below

PART 1 - the caramel

2 tbsp of sugar

add sugar to the 8 x 3 baking tin
direct heat from the stove
melt sugar till it turn to brown
(keep stove fire medium)
- put aside

PART 2 - the pudding

3 yolks - (keep the white egg)
2 eggs
1 cup of condensed milk
1 cup of evaporated milk
1 tsp vanilla essence

combine all & hand whisk

due to cond. milk used , i skipped the castor sugar:))

then strained the mixture into sugar caramel

ignore the ''cracking'' sound that occur when pouring the mixture
it's happen due to the ''clashing'' hot & cold temperature.

PART 3 - cake mixture

3 yolks - keep the white
135ml water
3 tbsp cooking oil
1/4 castor sugar
1 1/4 cup flour
1 tsp baking powder
*** sift together baking powder & flour

combine & hand whisk all the ingredients except the sifted flour & baking powder
then gradually  add flour & continue whisk till the mixture well combined.

PART 4 - the meringues

6  white eggs
1/3 cup of castor sugar
1 tsp cream of tar tar

pic 1 to 3
beat egg white till foam
then gradually add in castor sugar , continue beating eggs
add in cream of tar tar , beat the mixture till it turn to the stiffed foam (refer pic below)

**** make sure all your utensils are dry
and yolk are well separately.

pic 4 to 6
then combine meringue with the cake mixture - folded method
at this point u can add what ever flavour as u wish

when the mixture is well combine u can separate them to 2 (or more)
and add in colour as u wish.

meanwhile switch on oven to 170'c

slowly scoop the mixture & pour it to the pudding mixture. the meringue mixture will be floating on the pudding mixture. keep on scooping & pouring the mixture till it finished.

using steam bath / bain marie method, put baking tin with the cake mixture onto the larger baking tin. 
pour hot water into the external baking tin.
(use the very  bottom rack in your oven.)
bake for 45 mins to 55 mins (depends on your oven) - i baked it till 1 hour 20 mins with 160'c...

pic no 2

caramel cake with square baking tin 7 x 7..

really not ''INTO'' it coz the caramel pudding come out not as thick as i i prefer the round type baking tin instead of square type.

u also can refer to this PAGE (more to like my page!!! hehehehe) & click photo  for step by step ALBUM.


  1. salam shasa - I notice in ur recipe for part 2 (pudding)Forget to add sugar

    SO shasa in total eggs that we suppose to add is 2 more eggs with white eggs and + 3 it.

    lastly you add 1 cup of condensed milk.

    shase we have same feeling hoho THICK layer of caramel pudding in mine mind too.


  2. sorry shasa... now i know condensed milk already sweet...hahaha blurr....

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  4. salam lina..yesss mmg sy skipped those sugar and add milk.. then telur tu mmg tmbhkan 2 telur (with white)..:)) tq lina...

  5. Yes sasha - i'm done...Thank YOU Very Much...later i'll upload my new version of caremel cake.

  6. lina....wahhh zass nk intai2 yr kitchen....:))

  7. kak sasha senang nye bile tgk step akk wat kek ni...

  8. Sis,

    I wanna ask.

    If it is stated to add 1 cup of sugar.
    Do we use the same measuring cup for flour?

    My mom complain my cake is still sweet even I've had tapered the sugar amount.

    Eg: 1 cup sugar, 4 cup flour.
    The cup is same size eyy?

    tenkiuuu.. big gracias =)

    1. cik ya....yes cik ya..klu dalam recipe saya ade note mean we used same cawan to measured tepung ke butter ke..what long as it is measuring cup..:D

      if klu cik ya rasa recipe tu guna bnyk sugar ...cik ya bole reducekan..let say klu kata kat recipe tu 1 cup..cikya bole reduce kan ke 3/4 cup..