Caramel cake bars with vanilla pudding cream

Tip: tap a step to mark it as done.

1. Bake the sponge cake

   Beat the egg whites with the sugar until stiff peaks form. Add the egg yolks, then the coarse and semi-coarse wheat flours mixed with the cocoa powder and baking powder. Spread the batter in a greased and floured baking pan and bake at 180 °C (350 °F) for about 20 minutes. Let cool.

2. Make the pudding cream

   Cook the milk, vanilla sugar, Zlatý klas pudding mix, flour, and granulated sugar into a thick pudding. Let cool, stirring occasionally. Beat the Hera baking margarine until fluffy, then add the pudding a spoonful at a time to keep the filling from curdling. Spread over the cooled sponge cake.

3. Make the caramel whipped topping

   Heat the sugar in a saucepan until it caramelizes and turns brown. Carefully pour in the milk, as the hot caramel can splatter. Let the caramel dissolve in the milk, then let cool. Beat the whipped cream powder into the cooled caramel milk.

4. Finish the cake

   Spread the whipped topping over the cake and decorate with grated chocolate or cocoa powder. Refrigerate until set, then cut into bars with a wet knife.

   Recipe by: Iva Vargová

Tip: Caramel often hardens into a solid lump when milk is added; return the saucepan to low heat and stir until it dissolves. Beat in the whipped cream powder only after the milk has chilled in the refrigerator.

This recipe was translated from the Slovak original: Karamelové rezy s pudingovým krémom a karamelovou šľahačkou