MY LOVE CARAMEL CAKE

Hai u all's.. Today I want to share with you about my special cake, the name of this cake is a Love Caramel Cake. My family loves to eat this cake when I make at home. We always eat together in the evening or make a dessert after lunch. they like to eat this cake and I was happy to do for every time at home. Sometimes, this cake remind me about them. I love my family. That's why I call this cake Love Caramel Cake. So, you out there do not forget to try this recipe. ok, but this cake is also quite sweet sugar. So even though this cake is very delicious not to eat regularly .. a lot of sugar. hihihi .. Sometimes when I want to persuaded my sister and brother, I will make this special cake ..trying to make a cake with sincerely, surely captivate someone. Ok .. See you again.
Have a nice day!

(A) of sugar for the caramel
2 tablespoons sugar
Sprinkle sugar into the pan n cook on low heat.
Let sugar crumble and change the color brown.
Do not stir the sugar aside.

(B) ~ Custard
4 egg yolks + 1 egg ~ I'm use 3 egg yolks + 1 egg (whole egg)
1 can evaporated milk
1/2 cup condensed milk (about 150gm)
1 tbsp custard powder
75 ml of water
1 teaspoon vanilla

Method:
Mix the custard powder with water until well blended.
Add all the other ingredients into the mixing custard powder and water.
Slowly Mixed (not until frothy)

(C) Merinque
6 pcs egg whites (make sure do not mix the egg yolk)
70g castor
1 teaspoon cream of tartar (can be substituted with lemon juice / lime juice)
Beat until the batter thick and horns, pull(If we invert the container, the dough does not fall. Sure not to mix the egg whites with the egg yolk. Sure container for the egg whites and put into the mixer is dry.)

(D) Layer Cake
140g plain flour
1 teaspoon baking powder
70g caster sugar ~
3 eggs yolk
135ml plain water
45ml cooking oil

Method
Beat the egg yolk, oil and water until fluffy and white turns to color.
Then add the sugar, beating until 1x double up.
Then add the flour n baking powder already sifted first.
Slowly whisk with ..
Add ingredients B into A.
Mix the dough C & D, mix with spoon / spatula till smooth.
Divide into portions and put the color paste if want. (eg, green (pandan paste), pink (strawberry paste) ..
Put a tray of caramel. Take 1 scoop any color, rev center of the pan, no need to smooth, then take the other colors, put the first color at the center before, so on until batter is exhausted.
Bake a double-boiling way. (Means put the cake batter into the baking tray and substantial, then put hot water, then bake) in a preheated oven at 170C temperature with 45-50 min (bottom heat only) I'm use temperature of 160C, bake for 40 min and lower the temperature to 150C and bake for another 30 min.

Some additional tips:
Having the cake is cooked, leave it in the oven about 20 min. leave the oven door open slightly (to avoid temperature shock cake and it must be shrink)
Then, let the cake cool till (outside the oven) then reversed from the tray (this to avoid the custard crack because still in the pink soft custard while still warm).