ingredients

4 pcs eggs 200 g granulated sugar 250 g semi-coarse flour 100 ml hot water 2/3 packets baking powder 100 ml oil

Light dough

same as light dough only 1,5 batches + cocoa

Caramel filling

300 g granulated sugar 900 ml milk 1 packet caramel pudding 2 packets vanilla pudding 250 g palmarin

Cake decoration

300 ml milk 1 packet Golden cob 150 g palmarin

progress

When you want to surprise the birthday boy with an unusual Cake here’s how 🙂

1.

Cesto. Beat the egg yolks with the remaining sugar, progressively add the oil, water and finally the flour and baking powder, mix and then lightly fold in the egg white whipped cream. Bake in a round tin – greased and floured. Makes 5 Shells in total (3 dark and 2 light)

2.

Filling. Let cool a little and add 600ml more milk to make a total of 900ml. Mix 1 caramel and 2 vanilla puddings in a little milk. Cook to a thick custard and leave to cool. Then mix it with 1 palmarin.

3.

Filling. Alternate between light and dark shells. Let chill in the refrigerator for a while(about an hour). Then place the shells on an inverted pan that is about 4cm smaller in diameter than the diameter of the shells, for example. Put a small plastic ring (3cm diameter) on top of the shells in the middle and cut a cone in the shells according to the plastic ring. Paint the last 5 shells with the Filling. Carefully place the top trimmed shells on top- without the cone that was left on the pot. Using your hands, slowly push the folded shells in and towards the edge to fill the cavity and “crater”. Brush the filling over the crater and push the cone from the pot upside down into the crater. Push the cake down firmly. Then brush the outside of the cake with the filling and refrigerate.