PASTEL de CARAMELO con SOLO 2 INGREDIENTES😱🍫😱 (INCREÍBLE postre fácil) Receta # 529

Applause , music , applause and a delicious and impressive cake with only two ingredients .

The solution is , look , look , look what I have here .

It's incredible dot E cake that looks like this and this result only has two ingredients .

Two , nothing more than that easy .

It's a recipe that is revolutionizing the internet .

I've seen it on many channels and many blogs both in this country and all over the world .

And people are amazed .

So I've searched for it and I've made my own version that I hope you love delicious cake with only two ingredients .

Pay attention because I'm sure they hold bread in the ingredient section .

We are going to stop for a short time because we only need eight egg whites and sugar that I am going to divide it into two parts on one side , 300 g for the caramel and 60 for the filling .

And we go with the recipe .

The first thing we are going to prepare is a very creamy caramel for that .

We only need sugar .

We put the sugar over medium heat and we are going to let it cook itself after five or six minutes .

You can see that the center is starting to turn golden .

Nothing .

We keep waiting .

Another five or six minutes go by and you can see that there part in the center is starting to turn into caramel and the bottom part two .

So it's a good time too stir .

You could do it without simply stirring anything waiting .

But you run the risk that some part of the caramel will burn a little and taste a little more like Churros Cato .

So I recommend giving it a few turns too equalize the temperature .

So we give it a little turn almost quickly and continue cooking .

And I tell you that over medium heat all the while again , the part in the center begins to liquefy other little turn as simple as that .

Wait and give it a little turn from time to time .

Then take this shape down .

Looks like a kind of biscuit cookie underneath is the liquid already prepared , but the top part is still a bit thick with heavy cream .

So we are going to give it more turns .

You can see that now it is starting to be almost , almost done .

So we could use it .

But I am going to wait five or 10 more minutes for it to be completely liquid plate .

Now , we are going to give it the last turns and I think that with this texture , it is perfect .

A few little turns and immediately we can enjoy the last touch and voila we have the caramel , we believe a milestone prepared to be enjoyed to the fullest .

Look at the important thing is that when moving it , see what is left so that it moves , that dances that the color is uniform and that we no longer see any grain of sugar and wheat can remove it from the heat and still hot , transfer it to the mold .

In my case , I am going to use a mold of 20 centimeters in diameter .

You can use a silicone one with some kind of shape , whatever you want .

But with round ones of this size , it's perfect .

We have to add all that caramel to the container .

There is always very carefully because the caramel burns a lot of a pretty ugly burn .

So do this very carefully .

Be careful .

And if the container is made of metal like mine , when you are going to move it , use gloves like I did .

It is important to do this trick , move it a little to distribute the candy and that it also sticks a little on them sides at least a couple of centimeters on the other part , we are going to prepare a meringue .

We take the eight egg whites and with the help of some electric rods , we are going to beat them very well .

We look for them to be fully assembled what they call whites to the point of snow when we are ready .

However , it quite foamy , it will be time to add the sugar .

This in addition to giving it sweetness , we'll give it a little bit of texture .

So it's going to be great for us .

Come on , we add the sugar .

Always little by little .

You add about a third but it's a little another third .

Bat is a little bit in .

Come on , we have everything added .

We continue beating until you get that texture of white whipped to stiff peaks .

It is known because they make perfect peaks and you could also turn the container without it falling over .

Look , whenever we whip the white to stiff peaks , we wonder if they are there or not .

Well , this is the trick .

If they still dance , you have to beat more .

They will be ready when you can turn the container over and they don't fall over since they were still moving a bit .

I gave them a few more minutes in the mixer and now I really dare look , look , look , look , look , look , we turn it over , it doesn't fall .

They are firm , perfect .

So we are going to bring these whites closer to them mold that we have with caramel , which you can see what a wonderful color and add them simply and simply look how easy we add all this meringue directly into the mold .

The only thing what we are going to do is smooth the surface a little so that it remains a uniform layer .

So take advantage of every last grain with this pastry tongue that I have here and then gently smooth so that it remains a uniform layer and as smooth as possible .

Do it gently .

If you give it a quick cane , you would lose little air bubbles that are the magic of meringue .

That is Wyatt is so soft .

So you have to try to keep them all .

Then we preheat our oven to 160 degrees and put out container inside .

Yes , with a tray of water inside to make a Bain Marie .

We are going to have it for 35 minutes at those 160 degrees .

And you will have the cake ready .

Look , look , look , look , look , look , we are going to zoom in a bit the camera .

So it is just before removing it , you will notice how it bulges , how it grows and how the surface is ground .

When you see it like this from the outside , I ll tell you that if you have it in a bain Marie , a couple of fingers of water on the tray , it will take more or less 35 minutes to be perfect .

We we're not going to take it out and let it cool , put a kitchen paper on top to absorb the humidity in .

Then it goes down and it stays like this and you'll say man , well , it's very ugly what's going on ?

This happens like with refrigerators when you see them from behind , they look very ugly .

But when you turn them around , some are beautiful and elegant because in this cake is the same around here , it looks ugly to you .

But you'll see how now when you turn the thing around it change his look , look , look , look , look , look how it looks , how shiny , how wonderful caramel , a caramel , a meringue cake prepared quite quickly , quite easy .

And with this piece of pint Mina , Mina Mina , the cut , my goodness soft creamy aromas shine .

If we have it all , we are going to show you how it looks inside because this is a real scandal .

You will not believe me , but it is super tasty .

If you like caramel with this recipe , it is that you are going to enjoy .

Look , look , look , look what a perfect cut here .

We have the result of a super easy cake with an impressive flavor .

I hope you like the recipe and above all that you are encouraged to prepare a contribution .

I am convinced that it will surprise you .

A delicious cake made in a very simple way has happened to me and now it's time for the best thing .

How do we have it ?

What is good ?

The truth is that it is very surprising .

It is like a meringue with a little more body as if we had added a little gelatin the dock and also remains impregnated with the flavor of the caramel , which is that it is tremendous .

It is surprising that the soft meringues are great .

That air that it carries inside is impregnated with the strength of the flavor of the caramel and it is spectacular .

I hope you liked the idea .

Tell me here below in there comments if you want more recipes with few ingredients .

If I see that you are encouraged , maybe I will look for another one .

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