Cake "Caramel booom"

Cooking

Step 1

Creamy caramel: In a saucepan, combine sugar (225 g) and water (65 g). Put the saucepan on medium heat, you need to wait until all the sugar has melted. You can't interfere! As soon as an amber color appears, remove the saucepan from the stove, put it on the table and carefully add 100 g of warm cream. Be careful, the mixture will boil strongly and even shoot, but only for a couple of seconds. Wait a minute, one and a half. Stir the mixture well with a spatula until the bubbles begin to settle. Add butter (70 g) and stir until it dissolves.

Step 2

Cakes: in a deep bowl, pour 1 tbsp. sugar, add 3 tbsp. sifted flour, 100 g butter, 1 tbsp. kefir or sour cream, 1 egg, a bag of baking powder and salt. Knead the elastic dough, and then divide it into 4 parts. Roll out each blank with a rolling pin to the size of your pan and fry until cooked on both sides. Cut the cooled cakes on a plate so that their edges become even.

Step 3

Cottage cheese cream: 4 packs of curd mass (without fillers) beat with milk (about 100 g) to the desired consistency.

Step 4

Liquid chocolate: Melt 100 g of butter, add powdered sugar (150 g), cocoa (50 g), mix with a mixer and add warm milk (100 g) to the desired consistency - not thick and not too liquid.

Step 5

Assembly: cake, curd cream, thinly sliced bananas, a little cream to adhere to the next cake, and so on. Drizzle the last cake with chocolate. Drizzle caramel on top of chocolate

Step 6

Decoration: roll the popcorn in creamy caramel and pile up on the cake. Decorate with pretzels.

Step 7

You did it! You are gorgeous!