Recipe: Caramel Maze Cake step by step with pictures | Handy.Recipes

Caramel Maze Cake

Cooked Caramel Maze Cake

Nutritional Value

I want to confess my love and tell you about my friend, her name is Ksyusha. She is one of those people about whom they say "God has kissed", a very talented person. We are friends with her for 24 years, our husbands of 30 years. We've been through so much. And we even look alike in appearance. So, in far 90 years, Ksyusha taught me to bake a pie "Ural Razbornik" with caramel starring. As time passed, the dough and the shape of the pie changed, but invariably there was a caramel inside. The taste of my daughter's childhood. The recipe for this pie has become a family tradition, it so happened that at Easter together with the crockery I always bake a pie caramel, but form a type of "Razbornik. The kids love it, and the adults, too. But that's not all, there's also a bonus attached to the recipe, so come in and find out for yourself.

Author of the recipe

Ingredients for "Caramel Maze" cake


Dough

  • Wheat flour / Flour (w/ ) - 500 g
  • Yeast (dry "SAF-moment") - 6 g
  • Salt - 8 g
  • Chicken egg ( 86 gr) - 2 pcs
  • Sugar - 40-60 g
  • Cottage cheese - 100 g
  • Butter (room temperature) - 60 g
  • Milk - 230 -250 ml

Filling

  • Candies ("Caramel," "Lemon" "Coffee")

How to cook "Caramel Maze" cake step by step with photos


Stir in sieved flour, beat yeast. Add salt, sugar, milk 230g, eggs and sieve-whipped cottage cheese. Stir and leave for 30 minutes to provoke the gluten, this is a must.

Continue kneading the dough, add butter at room temperature. Now see if the dough is firm, add the remaining 20g of milk, if not, do not add it. I like a sticky dough, so I'd rather knead it long and hard, but the texture of the dough would be a sight to behold

Knead the dough well. The dough should be pliable and smooth. Knead the dough 100 times, knead it, kneading it to capture the air.

Roll dough into a ball, place in a bowl greased with vegetable oil, cover with clingfilm. Leave to rise for about an hour, the dough should double in size.

Knead the dough, do not beat it, do not pound it, but spread it on the table, turning it, fold the edges, pressing it on top. Press out large bubbles

Then leave it to rise for another hour in the fridge This is how the dough has risen. The temperature inside the dough has dropped, it has become more pliable, which allows it to be shaped

Filling: It is better to buy candies like in the USSR, caramel with jam inside, round ones or long candies like "Black currant". I had "Lemon" and "Coffee" candies, free them from wrappers

Roll out the dough into a rectangle and cut it into 6-7 cm wide strips. I got 5 strips.

On the middle of the strip all over the length put a caramel. On top close with edge of dough, seal, make second turn, again seal well, roll sausage on seam.

You will get a caterpillar like this.

The bottom of the form, cover with parchment, (it can drip marmalade), lay out the sausages here are such snakes, be sure the seam is down!! You can put around the perimeter of the form, along the edges into the center, but I prefer this. The cut turns out a beautiful.

Let it proof for an hour. Bake in a preheated oven until it reaches 180 degrees. Butter the ready product and cool in the mold.. Very carefully, inside hot marmalade!!!

Sprinkle with powdered sugar and cocoa just a little bit. I have been baking caramel cake for a long time, I've had it in different shapes!. It's really good!!! Thanks to my girlfriend. And the dough, it's my tryouts based on Richard Bertinet's muffin recipe. Tried to combine two of my favorite things to add cottage cheese to my favorite muffin and my favorite filling.

The cut is

And now a bonus, when I bake something with yeast dough, I leave about 150-200 grams. I divide it 50 grams. I roll out into a small cake, put a little caramel in the middle and then roll it into a small ball

Put into the forms, wrap well in cling film, and leave in the fridge overnight. In the morning, I get up, take out the forms and put them in a heated microwave oven. I give to warm up and in the heated oven up to 180 degrees.

It makes a great bun for morning coffee.

It's good, it's a hot bun and inside it's like a fairy tale.

Nutritional Value:

Whole Dish:
Calories
2713.8 Calories
Protein
89.7 g
Fat
71.1 g
Carbohydrates
434.3 g
100g:
Calories
258.5 Calories
Protein
8.5 g
Fat
6.8 g
Carbohydrates
41.4 g

Salt, Flour, Sugar, Butter, Eggs, Milk, Cheese, Yeast, Baking, Caramel, Cakes, Candy, Muffins, Pastry

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