Aug 10

Cold Koh

Cold Koh

Our grandmothers used to make this dessert, the recipe is a summer fantasy because it is eaten cold and refreshing. The recipe is very simple and ready quickly. Follow recipe.

Ingredients: simple total time: 50 min.

Cake:

Topping:

Caramel Topping as you wish:

Preparation:

Cake:

Turn on the oven to 200 °C to preheat. Separate the egg whites from the yolks.
Beat the egg whites into a stiff foam. After that, gradually add 8 spoons of sugar (one at a time). Beat at a higher speed of the mixer, you should get solid snow. Set aside.
Beat the egg yolks with 2 tablespoons of sugar and make a smooth and lighter mixture.
After that, gradually add the 1/2 beaten snow to the egg yolks and gently mix with a spatula using the bottom-up technique.
While adding egg whites, after half the amount, add semolina and flour.
Mix it all well into a uniform mixture. Then add other 1/2 egg snow, stir well with spatula again.
Take a 35 × 25 cm baking dish, coat it with oil and 1 tablespoons of flour, shake the dish and remove the excess flour.
Pour the finished mixture, distribute it evenly and level it.
Bake at 180 °C for about 20–25 minutes.

Topping:

While the cake is baking, pour the milk into a saucepan and heat it over low, moderate heat.
Add 6 tablespoons of sugar to the milk, and vanilla sugar or aroma, hand stir.
Take the milk off the heat as soon as it boils and let it cool while the koh is baked.

Processing:

As soon as the koh is ready, immediately pour milk over it with the help of a ladle. Spread the milk evenly over the cake.
When you have poured all the milk, leave it to cool at room temperature, then move it to the refrigerator for a few hours to cool.
Serve koh cake cold with added milk top over the cake.

For Caramel Topping, as you wish:

For caramelization, use a pan with a thicker bottom.
Turn on the stove on moderate heat and gradually add sugar to the pot, when the sugar melts add the next spoonful and repeat until you have used 200 g of sugar.
Make sure to shake the pot during cooking to get a golden brown color, do not stir! You can lift the pot off the stove and turn the pot around.
When the caramel starts to smoke and smell, take it off the stove.
Mix with a hand mixer and gradually add the sweet cream and mix at the same time. Mix until the ingredients are well combined. If you have some hard caramel left, return to the heat and stir, then remove from the heat.
After adding the cream, add the butter cut into cubes and mix well, at the end add a pinch of salt and mix once more.
Pour the finished caramel over the cooled cake.(pour when you have already poured the milk over).