Toffee cake
A signature dessert from the restaurant's menu, much loved by guests.
How to cook Toffee cake
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.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Kharcho with chicken
Usually kharcho is cooked in beef broth. But we decided to break the rules to get a slightly different, but no less tasty dish. Kharcho based on chicken will be more dietary, but in taste it will be the same famous Georgian soup, which you can easily
Lazy lavash lasagna
If you want to make lasagna but are afraid of working with sheets of dough, there is an alternative recipe - lazy lavash lasagna. The ingredients are almost the same as the original recipe. The main difference is the use of lavash instead of lasagna
Porridge "Friendship"
According to this recipe, Druzhba porridge is prepared with two types of cereals, in a saucepan, with milk. It was very popular among Soviet students in the last century. They often started their day with it and said that "rice and millet are fr
Ojahuri from veal
Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho