Serves 9 / Preparation 20 minutes / Resting 30 minutes / Baking 35–45 minutes
| 125 g plain flour 1½ teaspoons baking powder ¼ teaspoon salt 150 g + 50 g granulated sugar 5 eggs, yolks and whites separately 80 ml milk 1 teaspoon vanilla extract 1 can of condensed milk 1 can of sweetened condensed milk 50 ml whipping cream 1 tablespoon rum For decoration 500 ml whipping cream 3 tablespoons powdered sugar roasted almond flakes |
1. Preheat the oven to 180 °C. Grease a 23 x 33 cm baking dish or pan with butter and line the bottom with baking paper. In a bowl, mix the flour, baking powder and salt. In another bowl, beat 150 g of sugar with the egg yolks with a whisk or electric mixer until the mixture thickens and turns light yellow. Then add the milk and vanilla extract. Carefully fold the egg yolk mixture into the flour mixture. 2. In a large bowl, beat the egg whites with an electric mixer until stiff. Gradually add 50 g of sugar and continue beating until the sugar has dissolved and the mixture is glossy and stiff. Using a rubber spatula, fold the whipped cream into the batter in batches. Pour the batter into the prepared pan and spread evenly. Bake for 35–45 minutes, or until a skewer inserted into the center of the cake comes out clean.
3. Turn the baked crust into a baking dish or a tray with a higher edge, remove the baking paper and let it cool.
4. In a jug, mix the condensed milk, sweetened condensed milk, cream and rum. Prick the cooled cake several times with a fork and pour the milk mixture evenly over it. I try to get the milk mixture to the edges of the cake. Let it sit for 30 minutes.
5. Meanwhile, in a large bowl, whip the cream and sugar until stiff peaks form. I either leave the soaked cake on a tray or carefully transfer it to a serving plate, spread it with whipped cream and garnish with toasted almonds. I cut it into cubes and sometimes add chopped strawberries.
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