Toffee Cake

صابر يافعChef

Ingrediënten

• 2 cups flour, sifted
  2 cup
• 2 tablespoons flour, sifted
  2 tablespoon
• 1 teaspoon baking powder
  1 teaspoon
• 3/4 teaspoon baking soda
  0.8 teaspoon
• 1/2 teaspoon salt
  0.5 teaspoon
• 113 grams unsalted butter, melted
  113 gram
• 1 cup sugar
  1 cup
• 1 teaspoon vanilla
  1 teaspoon
• 2 large eggs, left for 30 minutes to reach room temperature
  2 egg
• 1 cup buttermilk, well beaten
  1 cup
• 1 cup cream, for desserts
  1 cup
• 1/2 cup brown sugar
  0.5 cup
• 1 tablespoon corn syrup
  1 tablespoon
• 1 teaspoon vanilla
  1 teaspoon

Stappen

1. 1

   Preheat the oven to 180 degrees Celsius.

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2. 2

   Grease a square baking sheet with butter and place a parchment paper on it, then grease the parchment paper with butter.

   Benodigde hulpmiddelen:

   Bakplaat

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3. 3

   Sift the flour, baking powder, baking soda, and salt together.

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4. 4

   In a large bowl, beat the butter and sugar with an electric mixer, then add the vanilla and beat again.

   Benodigde hulpmiddelen:

   Mengkom

   🍳

   Electric Mixer

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5. 5

   Add the eggs one at a time, beating well after each addition, then add the buttermilk.

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6. 6

   Add the flour mixture in 3 batches, beating each batch until well combined with the mixture.

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7. 7

   Pour the batter evenly into the baking sheet, then place the sheet in the oven for 35 to 40 minutes until golden brown.

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8. 8

   Let the sheet cool for 10 minutes, then run a knife around the edges, invert the cake onto a plate, and remove the parchment paper. Let the cake cool for an hour.

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9. 9

   To prepare the toffee, combine the cream, brown sugar, corn syrup, and a pinch of salt in a pot over heat and let it boil for 12 to 14 minutes, stirring constantly until the sugar dissolves, then add the vanilla.

   Benodigde hulpmiddelen:

   Pan

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10. 10

    Pour the mixture over the cake and let it coat the sides, leave the cake for 30 minutes to cool.

    recipe.minutes

Voedingsfeiten

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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