Caramel dessert with milk and honey

1 cup brown sugar
1 cup cocoa powder
6 tablespoons of honey
1 teaspoon ground cinnamon
1 tablespoon of clove powder
1 tablespoon baking powder
Buter and flour for brushing and flour
concentrated syrup
1 cup milk
2 tablespoons honey
1 tablespoon of clove powder
1/2 tablespoon chopped nutmeg
1/2 teaspoon ground ginger powder
2 cups cream
2 tablespoons of sugar
2 packs of dulce de leche cream (800 g)
200gm melted milk chocolate
1 can sour cream (200 g)
100gm melted white chocolate
Mix milk, wheat flour, brown sugar, cocoa, honey, cinnamon, cloves and baking powder in a bowl until smooth.
Pour into a greased 25cm x 35cm baking pan and bake in a preheated medium oven for 20 minutes. Let cool, unpeeled and cut in half lengthwise.
For the filling, in an electric mixer, beat the cream with sugar until a whipped cream is formed.
Add dulce de leche and beat until smooth. Separately, mix the syrup components.
In a square baking dish, make a layer of dulce de leche, a layer of cake moistened with syrup, another layer of moist cake, and another layer of moist cake, ending with a layer of dulce de leche.
Refrigerate for 2 hours. To make the icing, mix the chocolate with the cream and cover. Make the threads with white chocolate. Refrigerate for another 2 hours and it is ready.


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