Ingredients
+Cake
°2 cups plus 2 tablespoons of all-purpose sieve flour, plus flour for cake sink dust
°1/4 teaspoon salt
°2 cups sugar
°2 sticks unsalted butter
°1 cup water
°1 teaspoon soda
°1⁄2 cup of yogurt
°2 Eggs
°1 teaspoon vanilla
+Frost:
°3 Sweetheart Sugar Cups
°1 stick butter
°1 cup heavy cream
°Dash of Salt
°2 teaspoons vanilla
Preheat oven to 350. Smear and flour a 9-inch cake pan. Sift 2 cups plus 2 tablespoons of flour and salt into a large bowl. Add the sugar and beat until combined. Combine the butter and water in a saucepan. Bring to a boil and pour over the flour and sugar.
Whisk until mixed. Add the soda, yogurt, egg and vanilla and whisk until well combined and smooth. Pour into greased and flour-coated bread pans. Bake for 20-25 minutes, checking the cake after about 15.Cake when the lab comes out clean but be careful not to overcook. Remove the pans from the oven and leave to cool on the shelf for 15 minutes, then turn the layers on paper-covered racks to cool completely.
Caramel FrostingNOTE: You’ll have two abilities while making this frost, so get everything ready to go and get a big hot pad. In a large saucepan, place 2 1⁄2 cups of sugar, butter, cream and a coat of salt. Cook in medium shape until almost boiling, then pour into the sugar syrup you make into another frying pan. At the same time, in a small frying pan, place 1⁄2 cup of sugar and dissolve in medium shape until amber. You don’t move this sugar but you’ll need to shake the pan every few minutes to help distribute the sugar.
This is the sugar syrup you’ll pour into the pot. Once the syrup is poured, cook at medium to medium height, stirring constantly until the ball is almost soft or 232 on the thermometer. Remove the pot from the heat, stir in the vanilla and leave to cool for about 15 minutes. Either transfer to a large stand blender and beat on medium speed or use a manual blender on medium and beat until frost texture, 15-20 minutes, if frost is too fast or too thick, you can advertise
Enjoy !
