- 5 eggs medium
- 275 g sugar
- 185 g Flour
- 20 g vanillin 2 packets
- 3 g baking powder
- 1 pinch salt
- 10 g butter to grease the oven dish
For the milky mixture
- 720 ml milk
- 400 ml cream
- 150 g milk powder
For the caramel sauce
- 125 g brown sugar
- 15 g butter
- 200 ml cream
- 120 ml milk
Preheat the oven to 160 degrees. Lightly butter a baking dish.
Separate the egg whites and yolks. Put the whites is a large mixing bowl. The yolks in a smaller one.
Add a pinch of salt to the egg whites. Mix using a mixer until you obtain a snow-like thick mixture.
Add the sugar add mix again with a mixer for 5 more minutes.
Mix the egg yolks in a separate bowl with a mixer. Then add the egg yolks to the egg whites slowly and while mixing with the mixer.
First sieve the flour, baking powder and the vanilia in a separate bowl. Then slowly add to the eggs, while mixing with a wooden spoon this time. Mix from bottom to top, try not to loose the fluffiness.
When you obtain a smooth mixture, pour it into the baking dish. Pour the mixture to the oven dish make sure the mixture is spread to the dish evenly. It may be necessary to shake slightly to make it even.
Cook until the cake is cooked. Check with a tooth pick. When you dip it in and out of the cake and the tooth pick comes out clean; it means that the cake is cooked. It will take about 40 minutes.
It takes quite some time for the sugar to be caramelized; so as soon as you put the cake in the oven you can start preparing the caramel.
Put the butter and the sugar in a skillet. Wait paitently, over low heat, without mixing, until these become a brown mixture. Once the sugar has melted you can mix.
Add the milk and the cream slowly, while mixing really fast. At this stage the sugar might turn stiff, don’t worry it will melt again. Mix until you obtain a caramel texture. You need to be patient for this, it does take time, but eventually your effort will pay off.
When the caramel and the cake is ready, pour it on top of the cake evenly. You might want to pour it on the cake just before serving, having the cake cold and the caramel warm is very fancy, but not a must.
In a deep bowl mix the milk and the milk powder until they are bubbly.
Add the cream and mix for another 2 minutes.
This mixture is not cooked.
When the cake cools; cut the cake to serving size squares. Also make about 4 holes in each square with a tooth pick.
Then pour the milky mixture evenly on all the cake. The cake will completely absorb the milky mixture very quickly.
Most probably there will be bubbles left on top of the cake. When all the milky mixture is absorbed. Pat them down with a spoon or similar. If there are still some remaining, clean them away gently with your hand.
Pour the caramel on top to cover all the cake. Serve cold.