Preparation:
MATERIALS INSIDE THE BOX:
160 g Cake Mixture, 80 g Wetting Sauce, 50 g Caramel Sauce
INGREDIENTS TO BE ADDED TO THE RECIPE:
- For cake: 3 eggs
- For Wetting Sauce: 500 ml (2.5 water glasses) milk
- For Caramel Sauce: 200 ml (1 water glass) waterPreparation of cake
Add 3 eggs to the cake powder mixture and whip it with a mixer at low speed and then high speed for 3-4 minutes. Pour the dough into 22×22 cm oiled, heat-proof mould. Bake it for 25-30 minutes in the 180°C preheated oven until it becomes roasted. Leave the cake you took out from the oven to cool (approximately 10 minutes).
While cake cools, mix 80 g Wetting Sauce in a bowl with 500 ml (2.5 water glasses) milk until it dissolves.
When cake cools down, stab the cake with a fork in order to make it soak the wetting sauce. Pour wetting sauce to the cake and wait until it soaks the sauce. Keep the wet cake in the refrigerator.
2 Preparation of Caramel Sauce and service
Pour 200 ml (1 water glass) water into a coffee pot. Add 50 g Caramel Sauce mixture. Cook it on medium heat by stirring. Take it out of the heat 2-3 minutes after it starts to boil. In order to prevent it from forming a crust, let it reach room temperature by stirring now and again.Take the wet cake mixture from refrigerator. Add Caramel sauce on it. After keeping in the refrigerator for 1-2 hours, serve it by slicing.
