Caramel Pudding Cake
1.
Add 25 grams of white sugar to 7 grams of water and cook until browned. Don't stir while cooking, cook slowly on low heat until the color turns yellow, and then cook for a while to darken the color.
2.
Pour in 100 grams of hot water, stir evenly, add brown sugar and gelatin powder and stir until melted.
3.
Pour into molds and refrigerate until solidified. I put it in the freezer for 10 minutes and it solidified.
4.
Put the pudding ingredients in a large bowl.
5.
Stir until the sugar melts and let stand for 10 minutes.
6.
Take the mold out of the refrigerator and sift the pudding onto the caramel.
7.
Put it in the refrigerator freezer.
8.
Put the oven into a large baking pan filled with 2cm of water, and preheat 350F/180C degrees.
9.
Stir the egg yolk, sugar, milk, and oil until the sugar dissolves.
10.
Sift in low powder and mix well until no particles are formed.
11.
The egg whites are beaten with sugar until hard foaming, and the inverted egg whites will not fall.
12.
Put 1/3 of the egg whites into the egg yolk paste and mix well.
13.
Pour the remaining 2/3 of the egg whites and stir well until it is thick and light.
14.
Gently pour the cake batter onto the top of the pudding layer, and use a toothpick to swipe the cake layer back and forth to eliminate large bubbles.
15.
Put it in the baking tray of the oven and bake at 350F/180C for 60 minutes. After the cake is colored, cover it with tin foil to prevent the color from becoming too dark.
16.
After baking, take it out and let it cool, no need to invert. Wrap it with plastic wrap and store it in the refrigerator for more than 6 hours. I usually put it for one night.
17.
After the caramel has solidified, it can be demoulded. Use a knife to make a circle on the edge of the mold, buckle it upside down on the long plate, blow the bottom with hot air from a hair dryer, or use a hot towel to release the mold easily.
