John Myers
Ingredients for 1 servings:
- 2 cans condensed milk, sweetened
- 250 g butter, soft
- 500 g wheat flour type 405
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes
Place a can of sweetened condensed milk in a pot of water. The water should cover the can about halfway. Simmer gently on the stove for about 2 hours, turning the can once halfway through. While the first can of condensed milk is simmering in the water, prepare the dough. Open the second can and knead the condensed milk, flour, and softened butter into a soft, glossy dough. Shape the dough into small worms either by hand or using a meat grinder. Using a meat grinder, this will go considerably faster. Spread the dough worms on a baking sheet lined with parchment paper. Preheat the oven to 180°C (fan oven). Bake the dough pieces in the oven until golden brown. This takes about 12-15 minutes. To ensure even baking, turn and redistribute them occasionally. Some of the cookies may darken slightly, but this is okay. For the specified batch, bake approximately 3-4 trays. Let the cookies cool slightly from the oven, then gradually gather them into a large bowl. Pour the warm caramel sauce from the double boiler into the bowl with the cookies and mix well. The cookie-caramel mixture must now be quickly poured into suitable baking cups. I like to use paper cupcake cases for this. Fill each case with 2 tablespoons. Let the cakes cool slightly and either eat them immediately or refrigerate them for a few hours. The cooled cakes are particularly crispy and have a nice bite. When I think back to my childhood in Mongolia, I often think of my mom making Solomon Tort and the whole apartment smelling of sweet caramel. This is pretty much the only recipe for a Mongolian dessert. But these cakes are also particularly delicious. Have fun making them!
Facebook Comments