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Separate the eggs and use only the yolks (the egg whites can be kept in the fridge for another cake). Mix the margarine with the sugar, with the mixer, add the yolks one by one. Then add milk, cocoa, flour, baking powder and mix lightly with a spoon.
Put the composite in a tray prepared with baking sheet and put in the hot oven for 20-25 minutes on medium heat. When ready, leave to cool.
I wanted the caramel to be thinner, more creamy, so I used more sour cream, but everyone can adjust the quantities according to their preferences.
Before you get to work, you need to bring the ingredients to room temperature. Put the cream in a kettle, to pour it easier when you need it.
Thus, put on low heat, in a saucepan with a thick bottom (which I also use when making ice cream), sugar and enough water to cover it. Bring to the boil and melt the sugar and, when the syrup turns golden, remove from the heat, add the butter, put it back on the heat, stirring from time to time. It will make a golden foam, it must be mixed for about a minute, so that it is homogenized, then it is poured and sour cream, slowly, with the kettle. Let it boil until it thickens, stirring constantly. Get off the fire. It will look creamy like pudding. Leave it to cool, then you will see that it will thicken.
Beat the liquid cream with the mixer until it becomes creamy. Separately, in a large bowl, beat with a mixer, on low speed, the mascarpone cream with vanilla powdered sugar, gradually adding whipped cream and instant coffee. This time, I put more whipped cream and used Doncafe instant coffee, it's more intense.
Assembly and decoration:
Pour the caramel over the counter, leveling carefully, garnish with coffee cream with the help of pos and decorate with confetti and sugar threads.
Refrigerate until served.
If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2017/05/prajitura-elena.html