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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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You need 12 eggs in total for cake and topping Ingredients:
1 cup water |
1/4 cup sugar |
6 eggs |
1 (8 ounce) can condensed milk |
1 (8 ounce) can evaporated milk |
1/2 cup sugar |
6 eggs (separated) |
1/2 cup sugar (1/4 for yolks 1/4 for whites) |
1 1/2 cups cake flour |
1/2 cup milk |
1 teaspoon baking powder |
1 teaspoon vanilla extract |
1/4 cup vegetable oil |
1/8 teaspoon salt |
Directions:
1. mix the first 2 ingredient in a saucepan on a medium heat ( dont stir, brushing down sides of the pan with pastry brush dipped in cold water).
2. bring to boil until caramel color for 8 to 10 minutes and immediately pour into the prepared pan set aside.
3. CUSTARD.
4. mix the next 4 ingredients well (eggs,condensed,evap,sugar).
5. Strain through a sieve into the caramelized pan. Set aside.
6. CAKE.
7. sift cake flour, salt and baking powder set aside.
8. mix milk, oil and vanilla extract.
9. beat egg yolks, with 1/4 of the sugar until light color then add dry ingredients alternate with milk mixture.
10. beat egg white with the remaining sugar till stiff peaks.
11. gently fold it to the cake mixture.
12. pour into cool carmelized pan with custard gently.
13. dont stir dont worry the cake will not sink to the bottom trust me.
14. Place the cake pan in a larger pan (roasting pan) half-filled with hot water.
15. bake for 1 hour (when toothpick comes out clean its ready).
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