A Cake with Caramel Filling in a Tart Pan? This recipe and...
Ingredients
- 2 eggs
- 1 tea glass of sugar
- 1 tea glass of milk
- 1 tea glass of vegetable oil
- 1 packet of vanilla and baking powder
- 2 tablespoons of cocoa
- 2 heaping tea glasses of flour
- 1 teaspoon of cornstarch
- 2 level tablespoons of butter
- 1 package whipped cream mix
- 1 tea glass of milk, minus a finger’s width
- 1 tablespoon breakfast chocolate
Preparation
- First, we’ll start by making the cake batter; beat the eggs and sugar together.
- Next, beat in the milk and vegetable oil, then add the flour, vanilla, baking powder, and cocoa, and continue beating.
- Once the cake batter is ready, pour it into a greased tart pan and bake at 200 degrees for 15 minutes. I checked mine—it was done—but you can adjust the time based on your oven.
- Next, immediately beat the milk and whipped cream until stiff peaks form; once done, add the chocolate and beat again, then refrigerate.
- For the caramel, cook the sugar until it changes color; once it turns caramel-colored, add the butter and stir it on the stove for a little longer.
- It may clump or harden, but it will smooth out when stirred; once it’s smooth, mix the cornstarch with milk and add it to the mixture—it may harden again, but it will soften as it sits.
- Once it’s smooth, remove it from the heat. After everything has cooled, flip the cake over and spread the caramel first, followed by the whipped cream.
- Make sure everything is completely cool. I sprinkled cocoa on top, but you can decorate it however you like.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 30 min
- Cooking: 15 min
- Servings: 7
- Published: 25.08.2026
Recipe Images
Recipe Author
Selen Işık
12 recipes
