NESTUM® Steamed Caramel Cake
NESTUM® Steamed Caramel Cake

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, nestum® steamed caramel cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

NESTUM® Steamed Caramel Cake is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. NESTUM® Steamed Caramel Cake is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook nestum® steamed caramel cake using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make NESTUM® Steamed Caramel Cake:
  1. Prepare Dry Ingredients:
  2. Take 175 g plain flour
  3. Prepare 1 1/2 tsp bicarbonate of soda
  4. Prepare 1/4 tsp salt
  5. Make ready 50 g NESTUM® All Family Cereal Original
  6. Prepare Caramel Mixture:
  7. Get 200 g fine granulated sugar
  8. Get 75 ml water
  9. Prepare 125 ml water
  10. Take 100 ml evaporated milk
  11. Take 100 g butter - melted
  12. Get 2 eggs - beaten
  13. Prepare 1/2 tsp vanilla extract
Instructions to make NESTUM® Steamed Caramel Cake:
  1. Line the base of a round or square cake tin (about 20 cm across) with baking paper. Set aside. Sift flour and bicarbonate of soda into a mixing bowl and stir in salt and NESTUM®. Set aside.
  2. Place (200 g) sugar and (75 ml) water in a medium-size pan and boil until sugar melts. Continue boiling until sugar caramelises to a light brown colour. Add (125 ml) water and bring to the boil. Lower heat, simmer for 10 minutes or until caramel has completely melted. Pour mixture into measuring jug to check if final amount is 250 ml. (If less than 250 ml, add water to make up.)
  3. Stir evaporated milk and melted butter to the caramel liquid and mix well, followed by the beaten eggs and vanilla.
  4. Make a well in the centre of the dry ingredients and pour in the liquid mixture. Gradually incorporate the dry ingredients into the liquid, to make a lump-free batter. Pour batter into the lined tin and steam over rapidly-boiling water for 45 minutes. Avoid opening the steamer lid during the cooking time to avoid lowering the temperature inside the steamer.
  5. After 45 minutes, test that the cake is cooked by inserting a skewer in the centre of the cake. If it is done, the skewer should come out clean. If it is sticky, continue steaming for another 10 minutes. Cool cake before slicing into serving pieces.

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