This is one of the homemade cakes available for sale. The cake consists of three parts: the first part is caramel sauce, the second part is pudding, and the third part is cocoa cake. The following recipe yields three caramel pudding cakes. The eggs used in the recipe are large eggs weighing over 60g each. Eggs around 55g can also be used, but smaller eggs will require an increased quantity.
Caramel Sauce: – Water: 23g – Granulated Sugar: 45g – Boiling Water: 23g Pudding: – Whole Eggs: 2 – Egg Yolk: 1 – Fine Sugar: 25g – Whipping Cream: 80g – Milk: 100g Cocoa Cake: – Corn Oil: 23g – Milk: 32g – Low-Gluten Flour: 32g – Cocoa Powder: 5g – Eggs: 2 – Egg White (leftover from pudding): 1 – Lemon Juice: A few drops – Fine Sugar: 25g Step 1: Prepare the caramel sauce. Combine 23g water and 45g fine sugar in a pot and cook over low heat until it turns caramel-colored. Quickly add 23g boiling water. Be cautious when adding the boiling water, as the caramel may splatter. Immediately pour the hot caramel sauce evenly into the molds, approximately 15g per mold. Allow to cool, then refrigerate. Step 2: Make the pudding. Whisk together two whole eggs, one egg yolk, and 25g fine sugar. Add 80g whipping cream and mix well. Heat 100g milk over low heat until small bubbles form at the edges. Slowly pour the warm milk into the egg and cream mixture while stirring. Mix thoroughly and strain. Set aside. Step 3: Prepare the cocoa cake. Mix 23g corn oil and 32g milk until emulsified. Sift in 32g low-gluten flour and 5g cocoa powder, and stir until combined. Add the egg yolks and mix into a smooth batter. Next, beat the egg whites with a few drops of lemon juice. Gradually add 25g fine sugar in two additions, beating until soft peaks form. Gently fold the meringue into the yolk batter until uniform. After completing all three parts, assemble the cake. Take the molds with the cooled caramel sauce and pour in the pudding mixture, approximately 105g per mold. Then, add the cocoa cake batter until it reaches the top of the mold. Place the molds on a baking tray and bake in the middle rack of a preheated oven at 145°C for the upper heating element and 135°C for the lower heating element for 55 minutes. Once baked, allow the cakes to cool completely. To unmold, briefly soak the molds in hot water for a glossy, perfect release.
