3 eggs
for soaking sauce: 2.5 (two and a half) cup milk
For the caramel sauce: 1 cup water
Preparation of
Preparing the cake
Stir in cake mix 3 eggs with mixer at low speed first, then clapped at high speed for 3-4 minutes. Pour batter in a greased 22 × 22 cm square refractory mold. Heated above 180 ° C and bake for 25-30 minutes in the oven until brown. Allow to cool cakes that you receive from the oven (about 5 minutes).
The cake cools a separate container, 500 mL (2.5 cups) Stir the sauce to soak in milk until dissolved.
After soaking sauce Prick the cake out of the oven after 5 minutes with a cake fork for better traction. Pour sauce scanning the cake to soak up the sauce and wait for the draw. The wet cake cool in the refrigerator.
Caramel Sauce Preparation and Service
200 ml (1 cup) of water in a pot to drain. Please add the sauce mixture over caramel. Cook over medium heat, stirring constantly. Take 2-3 minutes after the fire starts to boil. Cool stirring occasionally to prevent the holding shell to room temperature.
Remove from the refrigerator the wet cake mixture. Spread over caramel sauce. After waiting in the fridge for 1-2 hours to slice serve.
Bon Appetit.
