Another recipe hailing from Manal's Ramadan 1437 series, and once more using the modern convenience of toast (sandwich bread). This was a fun cake to make, borrowing queues from an actual cake, a cheesecake, and a creme caramel.
The secret ingredient is the toast, which gives the structure and bulk to the cake. The recipe yields one large 10 inch cake, or 2 smaller 7 inch ones.
Ingredients:
1 cup sugar
1 pk toast (sandwich bread)
1 cup cream cheese
1/2 cup butter, soft
1/2 cup thickened cream
1 can sweet condensed milk
1 cup milk
2 eggs
1 tsp vanilla
Method:
Preheat oven to 350F.
Have a large 10 inch round cake tin (not bundt, not springform) at the ready.
Over medium-high heat, caramelize the sugar until an amber color.
While the sugar is still hot (be careful it is very hot and may cause serous burns!), pour in the the cake tin and swirl to cover the base. Set aside.
Trim the crusts off the toast slices (I got 16 slices from my packet) and blitz in the food processor to reduce to crumbs.
Add the the bread crumbs, still in the food processor, the room temperature cream cheese, soft butter, thickened cream, can of sweet condensed milk, milk, eggs and vanilla. Blitz to combine.
Pour the batter over the caramel base in the cake tin.
Set up a water bath with steaming hot water and sit the cake tin in. The water should come up to halfway the side of the tin.
Bake cake in preheated oven for 30 minutes.
While still hot, carefully overturn the cake upside down onto its serving plate.
Chill in the refrigerator for several hours, preferably overnight. Serve chilled.
صحة و عافية
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