Gluten-free caramel cake
Soft cake with caramel flavor. Can you resist?
Ingredients
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Dough
- Weigh 3 eggs - 172 g
- Cake mix Liana - 172 g (exactly as much as the eggs weigh)
- 70 g crystal sugar for caramel
- 100 ml squeezed water
- 80 g powdered sugar
- 100 ml of oil
1. Make caramel - pour hot water over granulated sugar and let it cool.
2. Separate the yolks from the whites. Put in a mixer with powdered sugar and mix until foamy. Slowly add caramel water and oil while constantly mixing. Mix together for approx. 20 minutes.
3. Add cake mix and stiff egg whites to the whipped foam by hand. Pour into a cake mold brushed with butter and sprinkled with ground nuts.
4. Bake at 150°C for 35-40 minutes, preferably with a fan (which has the option of lower heating). Flip the baked cake onto a plate and sprinkle with vanilla and powdered sugar.
5. Cut the cooled puff pastry. If you want to keep it for later, you can store it in the freezer, where it will last for 2 months.
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Ingredients
Print recipe
Share on Facebook
Dough
- Weigh 3 eggs - 172 g
- Cake mix Liana - 172 g (exactly as much as the eggs weigh)
- 70 g crystal sugar for caramel
- 100 ml squeezed water
- 80 g powdered sugar
- 100 ml of oil
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