- 4 whole eggs
- 1/4 cup caster sugar
- 1 cup all purpose flour
- 10 gr of baking powder
- 1 teaspoon of vanilla extract
- 1 lt of full-fat milk
- 1 cup evaporated milk (220 ml)
- 1 cup double cream (240 ml)
- 3 tablespoon caster sugar
- 1 tablespoon of brown sugar
- 1 tablespoon honey
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons salt-free butter
- 1/2 cup full fat-milk
Separate egg yolk and whites. Add a pinch of salt to the egg whites and whisk in a bowl with mixer. Then add the caster sugar and whisk untial a foamy consistency. Avoid too much mixing. When it has a dense consistency that does not flow reversely, it means that your egg whites are ready. Heat the cream, sugar and milk in a saucepan for making syrup, mix with low heat without boiling.
2. Making the Cake
Beat egg yolks in a separate bowl. Do not use the mixer at this stage, add the beaten yolks to whites, mix gently with a spatula, folding with motion bottom to top without extinguishing the egg whites. When the mixture is consistency is even, add the baking powder, flour and vanilla extract, with the same folding action. Pour the mixture in non-stick heatproof baking tray. Cook for 18-20 minutes in a preheated oven at 356°F/180°C.
After the cake has been cooked, make holes with the fork. Before adding the syrup, the rule is that the cake is to be hot, and the syrup is to be cold or vice-versa. Pour the syrup equal all over the cake, and rest for about 1 hour to thoroughly cake infuse the syrup.
For the caramel, put caster suger in the middle of a pan and melt in a low heat without touching it. After the sugar is melted, add the butter, then add the cream and mix quickly. Add vanilla extract and milk and continue mixing quickly without lumping the mixture.
Pour the caramel on top of the cake, which are well drained, Before serving rest the cake for at least 2 hours in the refrigirator.