INGREDIENTS
- Sponge cake:
- – Egg 7.
- – Sugar 210 g.
- – Vanilla essence 1 tbsp.
- – Flour 210 g.
- Liquid filling:
- – Condensed milk 1 1/2 can.
- – Evaporated milk 1 1/2 can (if you do not have evaporated milk you possibly can substitute it with hydrated powdered milk with half the water required).
- – Milk cream 400 ml.
- Meringue topping:
- – Clear 4 models.
- – Sugar 240 g.
- – Water 80 ml.
- – Cinnamon powder.
1.Preheat the oven. Butter a Pyrex-type mildew of roughly 25 x 35 cm.
2.For the sponge cake, beat the eggs along with the sugar till reaching the purpose (about 10 minutes).
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3.Add the essence and flour (sifting it 3 occasions) and combine with enveloping actions.
4.Pour the combination into the ready Pyrex-type mildew and cook dinner in a medium oven for roughly 45 minutes.
5.Combine the condensed milk, evaporated milk and heavy cream in a bowl.
6.Prick the cake with a skewer stick and start to hydrate it with the milk combination little by little. Place within the fridge and proceed hydrating as it’s absorbed. It’s very best to hydrate the cake for 12 to 24 hours.
7.Cowl the cake with Italian meringue, floor cinnamon and it is prepared!.
