John Myers
Ingredients for 12 servings:
- 2 eggs
- 220 g flour
- 100 g sugar
- 1 packet of vanilla sugar
- ½ pack of baking powder
- 100 g butter
- 12 cherries (decorative cherries)
- 6 tbsp powdered sugar
- 2 tbsp dessert sauce (vanilla)
- 200 g condensed milk, boiled, (caramel cream-dulce de leche)
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours
small but nice and very simple, and an eye-catcher
Whisk together the eggs, sugar, softened butter, vanilla sugar, baking powder, and flour to form a smooth batter. (You can also use your own recipe for sponge cake, but it should have a vanilla flavor.) Now you’ll need 12 small baking dishes, any shape doesn’t matter. They just need to be able to stack two cakes on top of each other after spreading them with the caramel. Divide the batter between the dishes. Bake at 180 degrees Celsius for about 15 minutes; use a wooden skewer to check if the cakes have risen too much, level the surface. Let them all cool completely, then spread them with caramel, stacking two cakes on top of each other. Sift the powdered sugar and mix it with the vanilla sauce or vanilla yogurt. The icing should be very thick. Spread a tablespoon on each cake. It should only spread slightly. Then place a cherry on top. If you want to bake well in advance, bake the cakes, stack them with the caramel, and freeze them. The icing should be applied after they’ve thawed; it looks prettier that way. You can also make the caramel yourself by boiling a can of sweetened condensed milk for 2-3 hours. Keep adding water to the pan. Don’t open the can until it’s completely cool. These cakes make a great gift or for afternoon coffee. They look very pretty arranged on a cake stand.
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