Medena karamel torta – Honey caramel cake

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Za korice:

• 3 jajeta
• 180 ml istopljenom meda
• 1 ravna kašika masti
• ½  kašičice bikarbone sode
• 450 g brašna

Fil:

• 1 l mleka
• 4 kašike brašna
• 4 kašike gustina
• 10 kašika šećera
• 2 vanil šećera
• 250 g maslaca
• 150 g šećera u prahu
• 100 g Pionir karamel lešnik bombona

 

Med staviti u čašu, čašu u vrelu vodu i ostaviti da se istopi. Povremeno promešati da se brže istopi zatim izvaditi čašu i ostaviti da se med skroz ohladi.

Jaja i mast izmiksati, zatim dodati med i sve ujednačiti. Na kraju staviti brašno u koje smo dodali bikarbonu sodu i zamesiti testo. Testo podeliti na 12 delova. Svaki deo na pobrašnjenoj podlozi razvući na 25 cm.

Tepsiju veličine 28 zagrejati malo u rerni zatim staviti na radnu masu tako da dno sada bude gore, tj prevrnuti tepsiju. Mašću samo malo premazati tepsiju, zatim staviti prvu koru i razvući je do ivice.

Peći u zagrejanoj rerni na 200 C° 2-3 minuta, dok malo ne požuti. Na isti nači pripremiti i ostale kore. Najbolje je naizmenično raditi sa dve iste tepsije, jer je tako brže.

Šećer istopiti zatim sipati  850 ml mleka, vanil šećer, karamel lešnik bombone i ostaviti da se kuva dok mleko ne provri i sve se ne istopi. U ostatak mleka staviti brašno i gustin, zatim mikserom dobro umutiti da nema grumuljica. Kada mleko provri sipati u njega i kuvati dok se fil ne zgusne zatim ga ostaviti da se ohladi. U ohlađen fil staviti maslac koji smo prethodno dobro umutili sa šećerom u prahu. Ohlađene korice filovati ohlađenim filom. Zadnju koricu premazati filom, zatim posuti rendanom čokoladom ili mlevenim orasima.

Honey caramel cake

For the cake layers:

• 3 eggs
• 180 ml of melted honey
• 1 flat tablespoon of fat
• ½ teaspoon of baking soda
• 450g of flour

 

The filling:

• 1 litre of milk
• 4 tablespoons of flour
• 4 tablespoons of shortening
• 10 tablespoons of sugar
• 2 tablespoons of vanilla sugar
• 250g of butter
• 150g powder sugar
• 100g of caramels

 

Put the honey into a glass, the glass into hot water and leave it to melt. Mix occasionally to speed up the melting process, then take the glass and leave the honey to cool.

Mix the eggs and the fat, then add honey and mix everything well. In the end add butter with baking soda and kneed the dough. Split it into 12 pieces. Stretch each piece to 25 cm.

Heat the baking pan, size 28, in the oven, then turn the pan bottom side up. Grease the pan a little bit, then put the first layer and stretch it to the sides of the pan.

Bake for 2-3 minutes at 200 degrees until it turns golden. Make the other layers this way. The best is to use 2 pans at the same time.

Melt the sugar, then add 850 ml of milk, vanilla sugar, caramels and leave them to boil and to melt. Add the flour and the shortening into the rest of the milk, then mix it well so there are no lumps. When the milk boils, pour the mix into it and cook until the filling thickens, then leave it to cool. Add previously mixed butter with powder sugar into the chilled filling. Cover the now cooled cake layers with the filling.

Cover the last layer with filling, then grate a little bit of chocolate on top of it or decorate it with ground nuts.