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Ciambellone cream

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Ciambellone cream

That cake in the shape of a wheel recommended for Breakfast, but good and throughout the day. Tender, crumbly, and easy to prepare. Thanks for the recipe N. Belovolov.


Cooking time- Number of servings-

Ingredients for Ciambellone cream




Step-by-step instruction of cooking Ciambellone cream


Step 1

Beat the eggs with sugar into a lush foam.Beat the eggs with sugar into a lush foam.


Step 2

Continuing to whisk, gradually add the cream.Continuing to whisk, gradually add the cream.


Step 3

Sift the flour with the baking powder, add to batter. 
Circular shape brush with oil and lightly sprinkle with flour. 
Spread the dough and put in pre heated oven. 

Bake at 180 C for 40-45 minutes. 

Ready the cooled cake sprinkle with powdered sugar. 
I filled it with caramel cream.Sift the flour with the baking powder, add to batter.
Circular shape brush with oil and lightly sprinkle with flour.
Spread the dough and put in pre heated oven.

Bake at 180 C for 40-45 minutes.

Ready the cooled cake sprinkle with powdered sugar.
I filled it with caramel cream.


Step 4

For the caramel cream: 
1/4 Cup milk + 40 grams of butter bring to a boil. 
Cut into pieces 200 g soft toffees or chocolates Korovka. 
Pour in the boiling milk-cream syrup. 

Cook on very low heat to dissolve candies. 
Pour the cooled cake immediately.For the caramel cream:
1/4 Cup milk + 40 grams of butter bring to a boil.
Cut into pieces 200 g soft toffees or chocolates Korovka.
Pour in the boiling milk-cream syrup.

Cook on very low heat to dissolve candies.
Pour the cooled cake immediately.