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Procedure:
Preparing the Caramel:
In a medium saucepan, combine sugar and 2 tablespoons of water. Cook over medium heat, without stirring, until the sugar dissolves completely and starts to turn golden brown. Once the caramel turns amber, pour it immediately into the mold where you’ll cook the cake, covering the bottom evenly. Be careful, as the caramel will be very hot.
Preparing the Cake:
In a large bowl, beat the eggs with sugar until well dissolved. Add condensed milk, evaporated milk, and vanilla extract. Mix everything until you get a smooth and homogeneous mixture. Pour the mixture into the mold where the caramel is already set.
Baking:
Preheat the oven to 180°C. Place the cake mold in a larger pan with hot water (in a water bath). Cook for 45-60 minutes or until, by inserting a knife into the center of the cake, it comes out clean.
Cooling and Unmolding:
Let the cake cool to room temperature for about 30 minutes. Then, refrigerate it for at least 2 hours to get a better consistency. To unmold, run a knife through the edges of the cake and flip carefully onto a plate.
Serving:
Serve the cold cake, with the caramel sauce on top. You can sprinkle a little cinnamon if you want to give it an extra flavor. This cake is a traditional and very delicious dessert that always surprises with its softness and caramel flavor. Enjoy!
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