Toffee cake
A signature dessert from the restaurant's menu, much loved by guests.
Ingredients
Servings 25- Butter - 165 gr
- Sugar - 440 gr
- Dates - 325 gr
- Baking powder - 14 gr
- Salt - 5 gr
- Vanilla extract - 15 gr
- Egg - 3 pcs.
- Flour - 500 gr
- Water - 700 ml
- Soda - 14 gr
- For the sauce: Brown sugar - 750 gr
- Cream 38% - 450 ml
- Salt - 6 gr
- Vanilla extract - 25 gr
- Butter - 420 gr
Cooking
Step 1
Mix butter, vanillin extract, sugar, salt in a mixer with a spatula. Introduce a little egg. Enter flour and baking powder. Introduce the chilled mass of dates gradually. Mix well.
Step 2
Punch the dates in a blender with the addition of water. Bring the resulting mass to a boil, constantly stirring with a whisk. When it begins to "puff", add soda, stir for 1-2 minutes, then remove and cool.
Step 3
Pour the pudding dough into 90g foil molds. Bake. t issue. = 180 deg. 8 + 8 minutes. Pour the toffee sauce over the hot baked pudding in 2-3 doses and leave to cool overnight. You can freeze.
Step 4
Cooking toffee sauce: Boil sugar + cream for 5 minutes. Add salt, vanilla extract, bring to a boil. Remove from stove. When the mass has cooled slightly, add soft butter. Cool down. Can be frozen.