Vanilla Caramel Crunch Cake

To watch full recipe video click this link 👇 https://youtu.be/Unc7PUvIKgU

Vanilla Caramel Crunch Cake:-
Ingredients:
▪︎Plain flour…………1 cup
(Maida)
▪︎Icing sugar………….3/4 cup + 4 tbsp
(Pissi hue cheeni)
▪︎Eggs……………4 ( at room temperature)
(Anday)
▪︎Salt……….1/4 tsp
(Namak)
▪︎Baking powder………..1 tsp
▪︎Vanilla essence……….1 tsp
▪︎Lukewarm milk……….6 tbsp
(Neem garam doodh)
……..……………………..
Caramel Sauce:-
▪︎Sugar…………10 tbsp
(Cheeni)
▪︎Water………3 tbsp
(Pani)
▪︎Butter…………1 tbsp
(Makhan)
▪︎Cream……….200 ml
▪︎Vanilla Essence……..1/4 tsp
▪︎Lemon juice……….1 tsp

Direction:
▪︎In a saucepan, add sugar, water, lemon juice and melt sugar on medium low heat (don’t stir it).
▪︎Gently stir it , until it changes color to golden brown (using wooden spoon)
▪︎When color is equally golden brown then remove from the heat.
(Note:- It will happen quickly and as soon as it does, you want to remove it from the heat. If you let it go too long, it will burn )
▪︎Now add cream and mix it well.
▪︎Again cook on low flame for 1- 2 mins.
▪︎Add butter, vanilla essence and mix it well.
………………………………
Caramel Crunch:-
▪︎Sugar………….1 cup
(Cheeni)

Direction:
▪︎In a heavy saucepan, add sugar and melt sugar on medium low heat (don’t stir it).
▪︎Gently stir it , until it changes color to brown.
▪︎When color is equally brown then remove from the heat.
(Note:- It will happen quickly and as soon as it does, you want to remove it from the heat. If you let it go too long, it will burn )
▪︎Now pour caramel onto baking sheet.
▪︎Let it cool completely and separate from the sheet.
▪︎Crush them into smaller pieces.
▪︎Can be stored in airtight jar for upto 2 – 3 months in refrigerator.

Direction:-
▪︎Firstly sieve thrice the plain flour, baking powder,salt & set aside.
▪︎In a bowl, separate the egg yolks and egg whites to other bowl and set aside.
▪︎Beat the egg whites and add icing sugar & beat until stiff peak forms. Set aside.
▪︎In another bowl,add egg yolks and icing sugar and beat for 2 mins until mixture turned pale yellow color.
▪︎Then add vanilla essence, milk and mix it well.
▪︎Add flour mixture in it and mix until well combined.
▪︎Now add foamy egg whites and gently fold it until combined.
▪︎Greased baking pan with butter paper and put batter in it.
▪︎Tap it to avoid air bubbles.
▪︎In a pateela, place a iron stand, Cover & preheat for 15 mins on high flame,Then place cake pan and Cover & bake for 5 mins on high flame, then turn the flame on low to medium & Bake for 20 to 25 mins.
(Bake until a toothpick inserted in the cake comes out clean)
OR
▪︎Bake for 25 to 30 mins in a preheated oven at 180°c until done.
▪︎Now take out the cake from the pan and cool down it.
▪︎Cut the cake in to half.
▪︎Soaked with sweet milk and spread the whipped cream, Pour the caramel sauce over the cake and add chocolate chips & caramel crunch in it, now put the second cake layer and again soaked with sweet milk ,then spread the whipped cream
▪︎Decorate with caramel sauce & caramel crunch.
▪︎Caramel crunch cake is ready to eat.
Enjoy!