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

 ingredients

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

methods

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

ingredients
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

methods
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

methods
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 wished....so 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.