This is one recipe which was requested for quite a long time on my blog. Finally i made it and it turned out so good..Ofcourse it needs some work and effort but frankly pretty simple to make, but taste so yummy..I have already shared a plain caramel custard recipe here..
Dulce de leche
Baking Time : 1 hour to 1 1/4 hour
Serves: 15 to 18
PAN USED : 12 cup capacity bundt cake pan
My 1 cup measures 240 ml
All Purpose Flour / Maida – 1 3/4 cup / 210 grams
Sugar – 1 cup / 200 grams
Unsalted Butter – 150 grams / 10 tblspn
Baking Powder – 3/4 tsp
Baking Soda / Cooking Soda – 3/4 tsp
Egg – 1
Cocoa Powder – 1/3 cup / 40 grams
Milk – 1 1/4 cup / 300 ml
Vinegar – 1.5 tsp
Eggs – 4
Sweetened Condensed Milk – 1 can / 400 grams
Milk – 1 cup / 240 ml
Vanilla Essence – 1 tblspn
Preheat oven to 180 degree C. Grease a 12 cup bundt cake pan really well with oil. Set aside.
Take milk in a jug, add in vinegar and mix well. Set aside for 5 mins.
Now i used dulce de leche, so i warmed it little in a pan till it gets spreadable. You can use caramel sauce them dont need to warm it.
Pour the sauce over the pan and set aside.
Now lets make the cake batter. Take flour, cocoa, baking soda, baking powder in a sifter and sieve it. Set aside.
Take butter, sugar in a bowl and beat till fluffy.
Add in egg and beat till fluffy.
Add in half the flour mix and half of the milk mix and mix well.
now add remaining flour and milk mix and fold gently.
Spoon this over the caramel topping and spread it evenly. Now set aside in a baking tray with high side.
Now Take eggs, condensed milk and vanilla in a blender and whip well. Add in milk and mix well. Pour this over the cake and cover the whole thing with foil.
Now pour over hot boiling water on the tray and let it come half way through the pan.
Bake this covered for 1 hour to 1 1/4 hour. Insert a tooth pick to check whether the cake is done. If the toothpick comes out clean then it is done.
Remove it from oven and let it cool down for 1 hour.
Now invert it carefully. if it is not sliding out, dip the pan in boiling water and invert it. It will melt the caramel and will slide out easily.
Now chill the cake for few hours before serving.,
|Take all the cake ingredients|
|Take a 12 cup capacity bundt cake pan|
|grease it well with oil|
|i used my dulce de leche..You can use any caramel sauce as well.|
|melt it till it is thin|
|now spoon this in the pan|
|Now take milk in a jug|
|add in vinegar|
|set aside so it turns into buttermilk|
|Take flour in a sifter|
|add in cocoa|
|baking soda and baking powder|
|Take butter in a large bowl|
|Add in sugar|
|beat till creamy|
|now it is mixed well|
|add in egg|
|beat again till creamy|
|add in half of the flour mix in|
|pour in half of the buttermilk|
|add in remaining flour|
|and the remaining buttermilk|
|spoon this into the pan|
|spread it evenly|
|cake layer done|
|Place this in a baking tray with high sides and set aside|
|Now take ingredients for flan|
|take eggs in a mixer|
|add in sweetened condensed milk|
|add in vanilla|
|whip till mixed|
|Add in milk|
|pour this over the cake layer|
|now time to bake..It may look weird but trust me, once it is baked the flan goes down and the cake just comes up and bake to perfection..|
|cover with foil|
|put it oven and pour boiling water in the tray|
|now it is baked..cool it down and invert it|
|spread more caramel sauce as needed|