Caramel sponge biscuit

Delicious caramel sponge biscuit recipe is right here!

Recipe by:

Caramel sponge

eggs

160g

5.60oz

0.64cup

10.72tbsp

sugar

100g

3.50oz

0.40cup

6.70tbsp

caramel

280g

9.80oz

1cup

18.76tbsp

vegetable oil

35g

1.18fl oz

flour

230g

8.05oz

1cup

15.41tbsp

baking powder

10g

0.35oz

0.67tbsp

Whip the eggs into a fluffy mass, gradually adding the sugar.
Decrease the mixer speed, and pour in the caramel at room temperature.
Add the oil and all the dry ingredients.
Pour the dough into a 16cm mold, and bake it in the oven at 329F for about 35 minutes.
Cool the finished biscuit in the ring, and place it in the fridge for several hours to stabilize.

Recipe source

Mix the yoghurt, mascarpone, powdered sugar and liquor.
Melt the gelatin on a water bath. Gradually add the yoghurt mass. Mix the coconut flakes in.
Whip the cream, and combine it with the mass carefully.
Add the raspberries, gently combine, and pour the mass into a 20-24cm mold.

Place the cheesecake in the fridge for several hours (better overnight).
Decorate the cake at your discretion.

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