This is a simple and sweet cake recipe that can be accessible to almost any one.
Preparation time: 20min Cooking time: 30 min Serve: 15 Portions
- 200gr Plain flour
- 250 Caster sugar
- 6 medium Eggs (separate egg yolks from whites)
- a pinch of salt
For the milks
- 1 tin of Condensed milk
- 1 tin of Evaporated milk
- 200ml Double cream/ Heavy cream
- 1 Vanilla beans or 1 tsp Vanilla essence
- 1/2 Tonka bean micro plane (Optional)
- Dark Rum (Optional and to your taste)
For the topping
- 3 eggs whites
- 100gr of caster sugar
Preheat your oven at 170C.
We will first prepare the basic sponge by adding the eggs whites into the mixer with a pinch of salt (see basic Meringue recipe) whisk until you have a soft peak, then start adding the caster sugar without stopping mixing very slowly to not drop the eggs whites, when you have finished with the sugar and the meringue is smooth texture, stop the mixer and proceed to add the flour slowly using a mixing spoon or plastic spatula, you need to be really careful when adding the flour to avoid mixing too much or adding to much flour at a time as this will make your cake heavy. When you have finished adding the flour, add the yolks one by one and incorporate to the mix slowly.
Prepare a baking cake mold, please make sure that is a deep mold at least 5cm deep and 30 cm long, and add soft butter all around the areas of the mold, after that, add a bit of flour and spread it all trough the baking mold. Place the mix on the mold and put into the oven and cook for 30 minutes or until center of the cake is dry (insert a small knife or stick into the middle of the cake and if it comes dry the cake is ready)
Now we can prepare the milks,mix all the ingredients in the blender or on a bowl. reserve until the cake is cooked.
When the cake is cooked, leave it to rest for 10 minutes or so until is warm but not hot and with the help of a fork or small knife start making some holes all over the cake, this is to help the cake absorb the milks. When you are done start adding the milks mix slowly to not over flow the mold, every time the milks are absorbed add a bit more until the whole milk mix is gone. Leave the cake cool down on the fridge and the milks to set.
For the decoration place three eggs whites on the mixer or bowl and with the help of a whisk bring them to a soft peak point and add the sugar slowly with out stop mixing to avoid the meringue to drop.When the meringue is done cover the cake with it. This can be done by using a piping bag, a spatula or even a spoon, here is where your imagination will help you. On this occasion I just use a palette knife to spread the meringue and later a spoon to make a bit of rises on the cake, add the end I used a blow torch to burn the top of the meringue and give it a bit of colour.
The cake is ready to serve. Enjoy it.
He forgot to say that the idea of decorating it with the spoon was mine :), how cheeky!!