Ingredients:
For the dessert:
Flours tout use: 2 taxes
Levure chimique: 2 teaspoons with coffee
Choice: 1/2 teaspoon
Beurre non salé: 1 taxes (2 bâtonnets), twigs
Sucre en poudre: 1 cup
Sucre brun: 1 taxes , tassé
Uf: 4 gros
Vanilla extract: 2 teaspoons coffee
Lait: 1 tax
For the caramel sauce:
Sucre en poudre: 1 cup
Water: 1/4 tax
Custard: 1/2 tax
Beurre non salé: 1/4 taxes
Selection: 1/4 teaspoon
Vanilla extract: 1 teaspoon

Prepare the Four and prepare the molds: Prepare the Four at 175°C (350°F). Grease and flour two moules in a 9-pocket round rack or dry paper towels.
Prepare the dessert dough: in a broth, mix the flour, the chemical yeast and the salt. In a large bowl, crèmez together with the beurre sprigs, the sauce en poudre and the brown sauce just as long as the mixture is light and mousseux. Ajoutez les œufs, un à la fois, then l’extrait de vanilla. Gradually add the second ingredients to the wet ingredients, alternating with the milk, starting and ending with the second ingredients.
Cuisson des Gâteaux: Divide the dough evenly between the prepared moules à gâteau. Lissez les dessus with a spatula. Make four prechauffé pendant 25 to 30 minutes, or just have a cure-dent inserted in the center in your own resource. Remove the four biscuits and leave them to cool in the molds for 10 minutes before transferring them to a rack to cool completely.
Prepare the caramel sauce: in a half saucepan, add the sucre to the powder and the water to the heat. Just remember what the words are so dissous. Raise the heat to life and bring the mélange to a boil, without reproach. Continue cooking until the mélange turns an amber color, occasionally leaving the saucepan to ensure even cooking. Remove the saucepan from the heat and gently fold in the custard. Soyez prudent car le mélange va mousser. Add the unsalted butter, salt and vanilla extract and remove until smooth. Allow the caramel sauce to cool to room temperature.
Assemble the dessert: Once the desserts have cooled, place a tray on a serving plate or dessert stand. Put a caramel sauce on the dessus. Place the second portion of cake on the plate and put the rest of the caramel sauce on the plate and on the parts of the plate.
Serve and enjoy: Enjoy and serve the caramel cake. Profit from rich and indulgent saveurs!
Note: Store leftovers in an airtight container in the refrigerator for at least 3 days.