Ingredients
Cake
Cream
Decoration
Instructions
Step 1
Preparing the Cake
Step 2
Making the Cream
Step 3
Assembling the Cake
Servings
Equipment
Essential for beating the eggs, sugar, and butter to the perfect fluffiness. Make sure to clean the beaters well between the cake and cream stages.
The size guarantees even baking. Line it with parchment paper for easy removal.
Ensures your flour and baking powder are well-incorporated and lump-free.
A handy tool to check if your cake is baked through without damaging it.
Helps in creating the perfect chocolate drizzle patterns on top. If you don't have one, a zip-lock bag with the corner snipped off works too.
Variations
Faq
- Why is my cake not rising properly?
Ensure your baking powder is fresh and don't overmix the batter. Also, preheat your oven to the exact temperature.
- How do I prevent my cake from sticking to the pan?
Line your baking pan with parchment paper or grease it well with butter and a dusting of flour.
- Can I make the cake layers in advance?
Yes! Bake the layers, let them cool completely, then wrap them tightly in plastic wrap and store at room temperature for up to 2 days.
- How do I get smooth cream without lumps?
Make sure your butter is at room temperature before beating it and add the caramelized condensed milk gradually, beating well between additions.
- What's the best way to cut the cake into layers?
Use a long serrated knife. Chilling the cake before slicing makes it easier to cut neatly.
- Can I use dark chocolate instead of milk chocolate for the topping?
Absolutely! Dark chocolate adds a rich, slightly less sweet flavor that pairs wonderfully with the caramel.