Upside-Down Cake with Topping

This wonderful cake consists of two layers: a sponge layer and a creamy layer. It is not difficult to prepare, but it requires precise adherence to the instructions, otherwise it will not turn out well. We bake it in the same ovenproof dish in which we caramelize the sugar on the stovetop.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

dough

  • 1.5 cups Flour, Wheat, bread flour

  • 0.5 spoons Baking powder

  • 1 pinch Salt, table

  • 0.35 cups Sugar, white

  • 0.25 cups Oil, plant, sunflower

  • 3 pieces Egg, egg yolk, fresh

  • 0.35 cups Water

  • 3 pieces Egg, egg white, fresh

  • 0.25 teaspoons Baking powder

  • 0.35 cups Sugar, white

glazura

  • 0.5 cups Sugar, white

krema

  • 400 g Milk, whole milk

  • 4 pieces Egg, egg yolk, fresh

  • 340 g Milk, whole milk

sprinkle

  • 0.5 cups Walnuts

Steps

  1. Turn on the oven and set it to 165 °C.

  2. In a deeper round ovenproof dish, heat the sugar for 5 minutes until it caramelizes. Stir occasionally. The sugar should turn light brown. Remove the dish from the stove and evenly spread the caramel over the bottom of the dish.

  3. In a bowl, mix the ingredients for the cream with an electric mixer until you get a uniform mixture. Pour the mixture evenly through a sieve into the dish over the caramelized sugar.

  4. Prepare the sponge. Beat the eggs and carefully separate the egg whites from the yolks into two bowls. In a third bowl, sift the flour, baking powder, salt, and sugar. Mix and make a well in the center, then add the oil, egg yolks, and water. Mix everything with the mixer until you get a smooth and uniform batter.

  5. In another bowl, beat the egg whites with cream of tartar until stiff peaks form. Gradually (by the spoonful) add the sugar and continue beating until you get a very firm meringue. Gently fold the meringue into the yolk mixture with a spatula. Pour the resulting mixture into the dish and smooth the top. Place the dish in a larger pot or deep baking dish, then pour water into it until halfway up.

  6. Bake the cake in the preheated oven for 1 hour. Remove the baked cake from the oven, let it cool slightly, then cover it with an upside-down serving plate and carefully flip the cake. Be careful not to burn yourself with the caramel. Sprinkle the top of the cake with chopped nuts. Slice into pieces and serve.

Nutrition Information (Per 100g)

  • Calories: 185.63 kcal
  • Fat: 7.84 g
    • Saturated Fat: 1.55 g
  • Carbohydrates: 21.7 g
    • Sugars: 10.95 g
  • Protein: 4.87 g
  • Fiber: 0.27 g