A soft dessert made by thoroughly soaking a light sponge base in a milk mixture and pouring caramel custard over it. Inspired by Balkan cuisine, this recipe has today become one of the favorite soaked cakes at home tables.
Whisk the eggs and sugar until frothy; add the flour and baking powder and mix. Pour into a greased mold and bake in a preheated oven until a toothpick comes out clean.
Mix the milk, cream, and condensed milk in a bowl until smooth.
Poke the hot cake with a fork right out of the oven, slowly pour the milk mixture over it, and let it rest in the refrigerator for at least two hours.
Melt the sugar and water over low heat without stirring until it turns a deep amber color; drizzle over the rested cake, then slice and serve.
Allergen: contains dairy, egg, and wheat flour (gluten). Important: After pouring the milk mixture over the cake slices, let it rest in the fridge for at least two hours; slicing and serving before the milk has fully set can cause the cake to fall apart and lose its intended texture.
If you drizzle the caramel sauce on right before serving, the presentation is more appealing and the layer under the cake stays from getting too soggy.
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