- flour - 3 cups
- baking powder - 2 teaspoons
- soda - 1/4 teaspoons
- softened butter - 12 Art. spoons
- sugar - 1 1/3 Cups
- Salt - 3/4 Teaspoons
- Milk caramel Dulce de Leche - 1/2 cups
- large eggs, room temperature - 4 pieces
- rapeseed oil - 1/4 cup
- vanilla extract - 2 teaspoons
- buttermilk, room temperature - 3/4 Cups
- egg whites - 4 pieces (cream)
- sugar - 1 1/4 Cups (cream)
- salt - 1 pinch (cream)
- softened butter - 24 Art. spoons (cream)
- Milk caramel Dulce de Leche - 1/3 Cups (cream)
- vanilla extract - 1 teaspoon (cream)
1. Preheat the oven to 175 degrees. Fill the capcake mold with 24 compartments with paper inserts. In a medium bowl, mix flour, baking powder and soda. Mixer at medium speed to whip butter, sugar and salt in a bowl for 2 minutes. While the mixer is working, gradually add the milk caramel and whisk for another 1 minute. 2. Add eggs one at a time, whisking after each addition. Then add rapeseed oil and vanilla extract, whisk. Reduce the speed of the mixer to low, add the flour mixture in three supplements, alternating with buttermilk. Finish with flour and whisk until smooth. 3. Divide the dough between compartments of the prepared form, filling each compartment with about two-thirds. Bake for 16-20 minutes until the toothpick inserted in the center will not come out clean. Put the capkaki on the grill and allow to cool. After 5 minutes, remove the capkake from the mold. Allow to cool completely before applying the cream. 4. Prepare the cream. Mix egg whites, sugar and salt in a large bowl with a mixer. Set the bowl over the pot with boiling water so that the bottom of the bowl does not touch the water. Cook, whisk continuously, until the mixture reaches a temperature of 70 degrees. Beat the egg mixture with a mixer at a high speed into the foam and allow to cool to room temperature, about 8 minutes. Reduce the speed of the mixer to medium and add butter, 2 tablespoons at a time, whisking after each addition. Increase the speed of the mixer and whisk until creamy consistency for 3-5 minutes. Add the milk caramel and vanilla extract, whisk until smooth. Using a pastry syringe, decorate the cake with cooked cream
Servings: 8