Assalamualaikum
This time’s recipe is really delicious, must eat 5 cup to be satisfied .
Fluffy castella cake added with creamy caramel custard pudding..hmm so tasty.
This recipe is quite easy, and doesn’t takes a long time make .. The ingredients are also easy, it’s worth trying .
Super Tasty Caramel Castella Pudding Cake
We need 5 Microwave Reheatable container. This can be used if it's just a waterbath technique with a temperature of x over 175. Don't bake without a waterbath. If there is a type of heat -resistant glass, it can also be used..Or anything that is heat-resistant.
Ingredients
For Caramel:
- 120 g Granulated Sugar
- 70 ml Plain Water
- 2 tbsp Plain Water
For Creamy Custard Pudding:
- 1 nos Egg (A)
- 2 nos Egg Yolks (A)
- 50 g Granulated Sugar
- 300 ml Full Cream Milk
- 150 ml Dairy Whipping Cream
- 1 tsp Vanilla Essence
For The Castella Cake:
- 2 nos Egg Yolks (A)
- 30 g Full Cream Milk
- 2 tbsp Corn Oil/ Vegetable Oil
- 40 g Cake Flour (Superfine)
- 2 nos Egg Whites (A)
- 50 g Granulated Sugar
Instructions
Caramel
- Heat over medium heat 70ml of water and 120 grams of granulated sugar.
- Cook until sugar turns caramel. Then add 2 Tbsp of water. Mix for a while. Then turn off the heat and pour into 5 small heat -resistant containers. Then set aside until hardened.
Pudding
- Beat 1 egg with 2 egg yolks (grade A). Add 50 grams of sugar, 300ml full cream milk, 150ml dairy whipping cream and 1 tsp vanilla essence and mix until well combined. Then strain into a jug.
- Pour into the small container until half full. Then set it aside for a moment.
Cake batter
- At 2 egg yolks (grade A) with 30 grams of full cream milk. Add 2tbsp corn oil/vegetable oil. Mix well. Add 40 grams of cake flour (superfine). Mix until well blended. Then set it aside.
Meringue
- At 2 egg whites. Beat on medium speed until large/coarse foam. Add 50 grams of sugar. Beat to Firm Peak level.
- Put 1/3 Meringue into the cake batter. Mix using the Kaup Balik technique.Then pour the batter into the rest of the meringue and mix using the barter technique until well blended.
- Put the batter in a piping bag.
- Pipe over the pudding layer until full.
- Bake using water bath technique at 170 ° C for 1 hour (Top and bottom fire).
- When cooked, place on a cooling rack.
- This cake is delicious to eat when hot or cold.
Oklah gais . Happy Trying
