8 eggs
1 cup and 2 spoons (tablespoons) of sugar
1 cup of warm milk
1 cup and 2 spoons (tablespoons) of wheat flour
2 tablespoons of active dry yeast
Butter for greasing
1.2 kg of soft caramel purchased ready
Cornstarch to dust
1.5 kg of store-bought American pasta, ready to decorate
8 eggs
1 cup and 2 spoons (tablespoons) of sugar
1 cup of warm milk
1 cup and 2 spoons (tablespoons) of wheat flour
2 tablespoons of active dry yeast
Butter for greasing
1.2 kg of soft caramel purchased ready
Cornstarch to dust
1.5 kg of store-bought American pasta, ready to decorate
In a stand mixer, beat the eggs until a fluffy mixture is obtained
Add the sugar and milk slowly, beating always
Transfer to a bowl and add the flour with yeast, slowly
Distribute the dough between two 25 cm diameter round molds, greased with butter and dusted with flour
Place one mold at a time in a moderate oven (180°C) preheated for 40 minutes or until, when you insert a toothpick into the center, it comes out clean
Let cool and demold
Cut each cake horizontally into three equal parts
In a plate, alternate layers of cake and caramel, reserving some caramel
Cover the entire cake with caramel
On a surface dusted with cornstarch, open the American pasta according to the packaging instructions
Use it to cover the cake, smoothing out any edges
Decorate with store-bought American pasta confectionery and serve
