United Sweets of America

Ingredients for 5 servings:

• 1 ½ cups flour
• 1 cup of cocoa
• 1 cup sugar
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 1 pinch of salt
• ½ cup mineral water
• ½ cup oil
• 2 eggs
• chocolate sprinkles
• 250 g butter
• 150 g powdered sugar
• 1 tsp vanilla extract
• 1 tbsp salted caramel
• e.g. salt, a good pinch
• 15 caramel candies, e.g. Durchbeisser from Edeka or cream caramel candies from Rewe)
• 250 ml cream
• Salt
• 475 ml whipped cream (2 cups), approx.
• 235 ml milk (1 cup), approx., 3.5%
• 115 g sugar (1/2 cup), approx.
• ¼ tsp salt
• ½ tsp vanilla
• 235 ml cereal (Frosties)
• 235 ml cereal (Kellogs)
• 1 egg white, organic
• 240 g flour (2 cups)
• 55 g sugar (1/4 cup)
• Salt
• 170 g butter, cold (3/4 cup), diced
• 4 large eggs
• 55 g beet syrup (1/4 cup)
• 225 g sugar (1 cup)
• 3 tbsp butter, melted
• 1 tsp vanilla
• Almonds, chopped
• Cranberries

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 8 hours 25 minutes

from the show “The Perfect Dinner” on VOX from 22.06.2020

For the salted caramel cupcakes: To make the salted caramel, place the candies in a saucepan and pour over 250ml of cream. Melt over medium heat while stirring patiently. Once no lumps of candy are visible, pour the sauce through a sieve into a measuring bottle and let it cool completely. For the batter, beat the oil, sparkling water, vanilla extract, eggs, and both sugars until fluffy. Add the dry ingredients and mix until no lumps remain. Fill 12 muffin cups and bake at 170°C (top/bottom heat) for about 25-30 minutes. Once cooled, use an apple corer to make a hole in the center of the muffin and fill with the caramel sauce and frosting. For the frosting, beat the butter on high for 5 minutes until white and fluffy. Sift in the powdered sugar, add the vanilla extract, salt, and caramel sauce. Decorate the cupcakes with frosting and chill. Place the caramel sauce in the microwave for about 1 minute to make it runny again. Now pipe onto the cold (!) cupcakes and garnish with coarse salt. Take the cupcakes out of the fridge 45 minutes before serving so the frosting is nice and creamy. Cereal Milk Ice Cream: Mix cornflakes with cream, milk, sugar, vanilla and salt. Let stand for at least 5 hours. Strain the mixture through a sieve and add the egg whites. Turn on the ice cream maker and pour in the mixture. Stir for about 8 minutes, then chill. Take the ice cream maker out about 30 minutes before serving so it is not too cold. Cranberry Bars: Preheat oven to 175°C. Mix the flour, sugar and salt, add the cold butter cubes and knead. Press into a baking pan and bake for 20 minutes. Beat the eggs, syrup, sugar and melted butter with the vanilla until frothy. Pour onto the hot base and top with the almonds and cranberries. Bake for approximately 35 minutes. Lilly prepared this recipe as a dessert on Monday, June 22, 2020, on the show “The Perfect Dinner” – Day 1 in the Nahe region.