Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, my prize-winning velvety smooth pudding cake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
#Competition Winning Recipe#Pumpkin-pudding#Toffee#Creamy#Pudding Hello. dear. hope u all good. today I'm happy and excited to share one of the winning. Dalgona cake pudding is too tasty to eat.velvety texture.it is the fusion of cake rasmalai icecream and finally dalgona cream.awesome taste. Prize-Winning Key Lime Pie Recipe. · This chocolate pudding comes out so smooth and creamy, and the pie filling is easy to make from scratch. Put the two together, and you have a yummy treat.
My Prize-Winning Velvety Smooth Pudding Cake is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. My Prize-Winning Velvety Smooth Pudding Cake is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook my prize-winning velvety smooth pudding cake using 15 ingredients and 25 steps. Here is how you cook that.
The ingredients needed to make My Prize-Winning Velvety Smooth Pudding Cake:
- Get Caramel:
- Prepare 60 grams Sugar
- Take 60 ml Water
- Prepare Custard pudding mixture:
- Make ready 1 Egg (Large)
- Prepare 2 Egg yolks
- Make ready 50 grams Sugar
- Prepare 100 ml Milk
- Make ready 200 ml Whipping cream:
- Prepare 1 few drops Vanilla extract
- Take Sponge Cake:
- Take 1 Egg
- Make ready 25 grams Plain flour
- Prepare 25 grams Sugar
- Prepare 28 grams Canola Oil
Beat until smooth, then fold in chopped apples. This is one of my favorite recipes ever. I ate an obscene amount of this cake as it was way too good. Trusted Results with Prize winning desserts.
Steps to make My Prize-Winning Velvety Smooth Pudding Cake:
- Preheat oven to 160°C. Lightly grease the pan with butter. (Just a little, as shown in the photo.)
- Make the caramel. Heat the sugar and water in a saucepan.
- When it starts to boil, and is the color shown in the photo, it will quickly turn dark brown. (Be careful not to burn it, or it will be bitter.)
- Immediately pour the caramel into the cake pan.
- Prepare the egg mixture. Put the whole egg, the egg yolks and sugar in a bowl and beat well with a whisk for 1-2 minutes.
- Here is the key to making it taste even better! Heat up the whipping cream and milk in the same pan you used to make the caramel.
- There will still be some caramel stuck to the saucepan, so heat it to about the temperature of bath water to melt it.
- Carefully pour the egg mixture from Step 5 into the saucepan. Add a few drops of vanilla extract.
- Pour the mixture from the saucepan in Step 8 through a strainer into the cake pan with caramel in the bottom.
- Make the sponge cake batter. Beat the eggs and sugar in a bowl over a 50°C hot water bath.
- Hint!! You will use hot water when you bake it in the oven, so heat enough water for both.
- When the batter is warm to the touch, take it off the hot water bath and beat it on high speed with an electric hand mixer until it's pale and thick.
- Another important point! Beat it on low speed for one minute at the end to blend.
- Gently fold in the plain flour. Mix in the oil just before the batter is completely blended.
- Pour the batter from Step 14 into the cake pan.
- Put the cake pan in a 5 ml-deep hot water bath, and bake at 160°C for 28 minutes.
- It's done when a bamboo skewer inserted comes out clean.
- Cover with plastic wrap when it has cooled off, then put the pan in the refrigerator to chill.
- When it's well chilled, run a bamboo skewer around the edge, and it will come out of the pan nice and clean.
- Cover with a plate and invert the cake onto it.
- The sponge layer, soaked in lots of caramel sauce, will be on the bottom. (Just looking at it will make you smile.)
- You're all done!
- I'm often asked what kind of cake pan to cook it in, but you can use any pan you happen to have, such as a pound cake pan, an 18 cm round pan or a ramekin.
- I made this cake in a 20 cm square pan. If you use a pan larger than 15 cm, shorten the baking time and test it for doneness.
- If you use a pan smaller than 15 cm, reduce the amount of batter you pour in the pan by about 1.5 cm, and shorten the baking time.
I ate an obscene amount of this cake as it was way too good. Trusted Results with Prize winning desserts. Prize-Winning Sugar Cookies - All Recipes. I don't know where this recipe originated, but it was a favorite of Joy's Prizewinning Trifle - All Recipes. Cake and a pudding, sour cream, whipped topping fluff layered with pineapple, banana, kiwi, and strawberries.
So that’s going to wrap it up for this exceptional food my prize-winning velvety smooth pudding cake recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
