Excellent bundt cake that can be served as dessert at any celebration.
recipe,photo-recipe,sponge biscuits,walnuts,Bundt cakes,Seasonal recipes
No. of servings
|all-purpose flour / plain flour||8.75||oz||250||grams|
|baking powder for gingerbread||0.5||oz||12||grams|
|semi skimmed milk 1,5%||½||cup||125||milliliters|
|sweet cream for cooking||3||tbsp||3||tablespoon|
|whipping cream (30-33% fat)||-|
Cover sponge biscuits with jam and stick two together. Grease bundt pan with butter and dust with grated coconut.
Whisk sugar, milk and eggs into a foam.
Mix flour with one package of baking powder. Gradually stir flour into the eggs.
Pour one-third of the dough into the pan and put in part of the prepared sponge biscuits. Repeat the process.
Flatten the surface of the bundt cake and bake it in the preheated oven at 345°F (175°C) 45 minutes.
7. Caramel topping
Caramelize sugar in a pot, carefully stir in the sweet cream for cooking (hot caramel begins to foam). Stir until caramel melts in the cream. Set it aside, add butter, stir and allow to cool.
Once the bundt cake is done, allow it to cool for a while - it will come out of the pan easier. Then invert it and allow to cool. Pour it over with caramel topping and allow the topping to stiffen.
9. Serving in celebrations
Simply spray whipped cream on each portion.