This delicacy will definitely appeal to the individual people, because cakes are cooked in portioned cast iron cocotte makers, similar to small pans. The dessert is moderately sweet and not cloying, with caramel topping. In the episode “What I Was All About morning “Ri Drummond presents a whole dinner: meat chili, simple quesadilla, and Lush biscuit with caramel topping. homemade food strengthens family ties, and, according to Ri Drummond, allows хозяйничать на своей кухnot . 
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 1.5 tbsp. premium flour
- 1 tsp soda
- 0.5 tsp ground allspice
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 tbsp. vegetable oil
- 1 tbsp. Sahara
- 3 large eggs
- 1 tbsp. yogurt
- Butter, for lubricating molds
- Ice cream to serve (optional)
- Special equipment: 4 pcs. 450 cast-iron cocktails ml (optional) (you can also use 1 instead large baking dish 23 cm. * 33 cm.)
Caramel
- 1 tbsp. Sahara
- 0.5 tbsp. yogurt
- 55 gr. butter
- 1 tbsp. l corn syrup
- 0.5 tsp soda
- 0.5 tsp vanilla extract
- 0.5 tsp salt
Recipes with similar ingredients: premium flour, eggs, yogurt, molasses, caramel, allspice, nutmeg walnut, cinnamon
Recipe preparation:
- Preheat oven to 150 ° C and grease with butter 4 cast-iron cocotte (or 1 form 23 cm. * 33 cm.).
- Sift flour, soda, allspice, cinnamon into a bowl in a bowl and nutmeg. In a separate bowl, mix the vegetable oil, sugar and eggs. Combine dry and wet ingredients in one bowl and pour in them yogurt. Stir until smooth. Mixture get a little lumpy.
- Pour the dough into the prepared cocotte maker (or large form) and and place them on a baking sheet. Bake for 40-45 minutes, until a toothpick inserted in the center will not remain clean; неoverexert pies in the oven. If you use a large form, then bake for 25-30 minutes.
- Caramel sauce: while biscuit is baked, in a pan medium-sized mix sugar, yogurt, butter, corn syrup, soda, vanilla extract and salt. Shuffle to to connect. Bring to moderate high heat without stirring. mixture to a boil. Keep boiling until milk caramel will not get a light gray full color, 5-7 min. Make sure that the caramel remains fluid, do not bring it to density, otherwise it will become hard and sticky like a toffee.
- Remove the cocotte from the oven. While the cakes are still warm evenly pour caramel on top. Be quick as it quickly begins to soak. If desired, before serving garnish with a ball of ice cream.
