Cream caramel cake

 The cream caramel cake is one of the light desserts, and it is from the Palestinian kitchen and is characterized by two layers of desserts that give a wonderful and crisp taste.

 

Caramel ingredients:-

Two cups of coarse sugar
Quarter cup of water

Cream ingredients:-

two cups of milk
Half a cup of sugar
Small pinch of vanilla
5 eggs
Lemon or orange rind

Cake ingredients:-

2 eggs
sugar cup
Small pinch of vanilla
Half a cup of sunflower oil
Quarter cup of milk
cup sifted flour
Small spoonful of baking powder

How to prepare caramel:-

Add sugar with water in a saucepan over a medium heat until it turns golden, stir gently, then remove from the stove.
Pour into the bottom of the cake pan and leave to cool
How to prepare the cream

In a deep bowl, put the eggs and vanilla and mix them well, then put the sugar and milk, while continuing to beat until homogeneous
Pour the mixture over the caramel inside the cake pan

How to make cake:-

In a deep bowl, put the eggs and vanilla and beat them well, then put the sugar and beat well with an electric mixer until the mixture is homogeneous
Then add the milk and oil, while whisking, mix the flour with the baking powder, add it gradually, and stir with a wooden spoon.
Pour the cake mixture over the cream and spread it until all the cream is covered
Put the cake mold in a water bath and tell inside the oven and leave for 55 minutes or until fully ripe
Important information
To know the completion of maturity, we put a stick of wood inside the cake or the beginning of the knife, if the maturity was done when the stick was taken out or the letter of the knife did not fit part of the mixture
to apply
Put the cake mold in a warm water bath for 5 minutes until the caramel melts and then flip it on a serving plate