> Cake ant nest / caramel cake (#beranibaking) <
Ingredients
200 grams of sugar
200 ml of hot water
75 grams of flour
25 grams of sago flour
1 teaspoon baking soda
1/4 tsp baking powder double acting
1/4 teaspoon salt
3 btr egg whipped off
50 gr margarine, stirring with a fork until tender
75 ml of sweetened white / brown condensed milk
Step
Heat sugar over a skillet with a small flame until the sugar is melted and brownish. Pour hot water a little bit and boil until the caramel dissolves, set aside until steam heat is lost and strain and measure as much as 250 ml. If less, can add water up to 250 ml.
Prepare a tray of tulban diameter below 16 cm, thin spread with margarine and sprinkle wheat flour until blended. Preheat oven with temperature 180 degree celcius. I am wearing a 22cm diameter pan, utilizing a baking pan at home.
Mix flour, sago and salt. Stir together and sift
Enter into a flour mixture, eggs that have been whipped off in turns with caramel solution, in 3 stages while stirring slowly using balloon whisk until smooth and slippery.
Enter the margarine, stirring until blended. Margarine will look small and float above the dough. Do not panic 😀Later margarine will dissolve and fused with cake batter when cooked
Then add sweetened condensed milk, mix well. I use SKM chocolate, because it's just that at home.
Finally, add baking soda and baking powder, mix well. Soda cake and BP I dissolve dg little dough first, then I pour into the dough. The end result, the dough is indeed liquid or dilute. Pour into a prepared pan.
Bake in oven at 165C for a total of 45 minutes until the cake is cooked. In the first 10 minutes, the oven door opens slightly, after which when the cake begins to rise, close the oven door and continue grilling.
Puncture test, when ripe cake, remove from baking pan and chill, serve
This is the nest
Note:
