Caramel Cake/Honey Comb Cake/Sugar Burnt Cake

Bolu sarang semut ini salah satu varian cake yang cukup familiar. Rasanya yang manis dan legit masih menjadi favorit camilan yang banyak di sukai kalangan masyarakat. Bagi pecinta baking let see 'n trial . . . 

Recipe : 

Caramel ingredients : 

300 gr white sugar

250 ml hot water

200 ml cold water

pandan leaves

Other ingredients : 

200 gr/half a can of sweetened condensed milk

70 gr butter (3 1/2 tablespoons)

5 eggs 

1 teaspoon extract vanilla/powder vanilla

1 teaspoon baking powder double acting

2 teaspoons baking soda/bicarbonate of soda

220 gr all purpose wheat flour

Caramel Method : 

Prepare the pan, put sugar, and 2 tablespoons water. Heat the sugar using a low heat until the sugar melted, dissolved. Do not stir the sugar in these conditions, let the sugar melt itself naturally, shake the pan evenly. 

When the sugar has melted and started to brownish yellow, immediatelly enter the semi little bit of hot water. Don't overdo the sugar cooking, and don't wait until dark brown, caramel you will taste bitter. 

Be careful at this stage, the temperature of the sugar with a very high concentrated condition when exposed to water will cause ripples, so use a long-handled ladle when entering the hot water. 

Enter the hot water little by little, and strir until well blended caramel, and dissolve. turn off the stove, and then enter the cold water, and stir well. Finally your caramel have finished, set aside, so that the caramel cool. 

Make Cake Batter : 

Preheat the oven, set at a temperature 170 degrees celcius, fire up and down. place the grill rack in the middle. Greese a baking sheet tulban ( hole in the middle) diameter 23 cm with margarin, sprinkle the surface with flour. 

Prepare a bowl/container large enough, fill in sweetened condensed milk. Stir using a ballon spatulla or fork until slightly colored white, not too long only about 1-2 minutes. Add the butter/margarine, stir quickly with a spatulla until the dough is smooth, pale. Add eggs, one at a time, make sure the dough is well blended before adding the next egg, stir well. 

Enter the vanilla extract, and stir well. add baking powder and baking soda that is clotted. Add the flour gradually, stirring until dough is smooth. 

Enter the caramel liquid (at this stage the conditions are still warm caramel), little by little, stirring until well mixed. The dough is formed thin, and indeed caramel cake batter to dilute,and lightweight for easy air bubles rise,and form the halls in the dough like an anthill. 

Pour the batter into the pan, bake in oven preheated at a temperature of 170 degrees celcius for 50 minutes. Test cake with a skewer, if no dough sticking the cake has been baked. Remove from oven, and let the steam heat is lost. Invert the cake to a serving dish, allow to cool new cut with a sharp knife. Caramel cake ready to eat. So yummy. . .