Caramel Cake Cake

Caramel cake is a real taste pleasure for fans of sweets. The combination of delicate biscuit, cream and fragrant caramel makes this cake unique. Here is the recipe for this exquisite dessert varnish.
Ingredients:
– For the biscuit:
– 200 g of butter
– 200 g of sugar
– 4 eggs
– 200 g of flour
– 1 teaspoon of baking powder
– For caramel:
– 200 g of sugar
– 100 ml of water
– 150 ml of cream
– For cream:
– 300 g of butter
– 300 g of condensed milk
– Decor:
– Caramel sweets
– Caramel syrups
Preparation:
1. Start with the preparation of the biscuit. Heat the oven to 180 degrees Celsius. Mix oil and sugar in a large bowl, then add the eggs and beat well with a mixer until a homogeneous mass is obtained.
2. Gradually add flour and baking powder to the mixture. Mix thoroughly to avoid lumps. Pour the resulting dough into a pre -lubricated baking dish.
3. Bake the biscuit in the preheated oven for about 30-40 minutes or until golden. Check the readiness of the biscuit with a wooden skewer or knife – it must come out dry.
4. Time to cook caramel. In the stewpan, connect sugar and water, heat over medium heat until sugar is completely dissolved. Then increase the fire and continue to cook until the mixture acquires an amber tint.
5. Reduce the fire and gradually add cream, stirring continuously. Continue to cook for about 10 minutes until the caramel thumps. Cool before use.
6. To prepare the cream, beat the butter to the splendor, then add the condensed milk and continue to beat until you get a homogeneous mass.
7. Cut the biscuit in half horizontally. Rub the lower half of the caramel, then apply the cream and close the upper half of the biscuit.
8. Cover the cake with the remaining cream and decorate it with caramel sweets and syrup.
Caramel cake is ready! Serve it on the festive table and enjoy an excellent combination of delicate biscuit, fragrant caramel and cream.