A draft cake with carbon flavor? Yes! It is perfectly possible and unreasonably good. Sticky draft cake that tastes caramel and with a little salt in the batter it becomes anything but too sweet. Just a thorough draft cake extra everything.
The charcoal cake is baked in a circular spring shape with a diameter of 23 cm, giving 10-12 generous pieces. For this treat I serve charcoal sauce, whipped cream and raspberries. So good!
Ingredients (carbonated cake):
225 g butter
2 cups powdered sugar
1.5 dl of brown sugar
0.5 tsp salt
1 can of caramelized milk / dulce de leche at 397 g
2.5 dl wheat flour
3 eggs
Caramel sauce, whipped cream and raspberries to serve to the charcoal dough cake.
Do this:
Set the oven to 175 degrees (upper and lower heat) and line your spring shape with baking paper.
Melt the butter on medium heat in a saucepan.
Keep all the ingredients for the draft cake in a bowl, including the butter and gently mix with the balloon whisk just just until it comes together into a smooth batter.
Pour the batter into the mold and bake in the center of the oven for about 30-35 minutes or until the edges are baked and the center is still ragged.
Allow the cookie to cool and set in the refrigerator for at least 4 hours, preferably overnight before serving it with whipped cream, charcoal sauce and raspberry.
TIP!
Make the draft cake gluten-free by replacing the wheat flour with 3.5 dl gluten-free flour mix.
Make the draft cake without eggs by replacing the eggs with 0.75 dl of herbal milk (soy, coconut or oat milk).
Make the draft cake milk-free by replacing the butter with milk-free margarine and caramelized milk with caramelized coconut milk and serve herbal whipped cream and charcoal sauce to the draft cake. If you also want to make it gluten-free, it is important that the gluten-free flour mix you use does not contain milk protein.
