Caramel sponge cake
Composition / ingredients
6
Servings:
Step-by-step cooking
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Step 8:
Mix the yolks with sugar and vanilla.
Add boiled condensed milk, mix everything well.
Add sour cream. Mix it up.
Extinguish the soda with vinegar. Mix very carefully and quickly.
Sift the flour and quickly, gently mix it into the dough.
Bake in the oven, preheated to 180 degrees, for 30 minutes.
Check the readiness of the biscuit with a wooden skewer.
Bake the biscuit in a slow cooker for 65 minutes. After the signal, leave on preheating for 20 minutes.
Put the finished biscuit on a breathable surface and cool.
Add boiled condensed milk, mix everything well.
Add sour cream. Mix it up.
Extinguish the soda with vinegar. Mix very carefully and quickly.
Sift the flour and quickly, gently mix it into the dough.
Bake in the oven, preheated to 180 degrees, for 30 minutes.
Check the readiness of the biscuit with a wooden skewer.
Bake the biscuit in a slow cooker for 65 minutes. After the signal, leave on preheating for 20 minutes.
Put the finished biscuit on a breathable surface and cool.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanillin - 288 kcal/100g
- Baking soda - 0 kcal/100g
- Boiled condensed milk - 328 kcal/100g
