| Servings |
8
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Ingredients
For the cake:
- 200 g all purpose flour
- 180 g caster sugar
- 100 gr butter
- 5 eggs
- 1 pinch kosher salt
- 1 bag baking pownder
For the milk mixture:
- 180 g sweet condensed milk
- 200 ml whole milk
- 150 ml fresh milk cream or evaporated milk
Per la decorazione:
Ingredients
For the cake:
For the milk mixture:
Per la decorazione:
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Instructions
- Beat sugar and butter, then add eggs, one at time, until you have a foamy and gold mixture.
- Sift in flour, salt and baking pownder. Pour the mixture in a greased baking tin about 9X9 inches. Bake at 355°F for about 40 minutes or until well baked in the middle.
- Mix in a bowl condensed milk, whole milk, evaporated milk or milk cream. When the cake is out of the oven make a lot of holes with a toothpick in the whole cake, then pour the milk mixture over the cake. You must soak all the parts.
- When the cake is cold enough put it into the fridge. It must rest for at least four hours, overnight is better.
- When is time to serve the cake whip the milk cream with icing sugar until stiff, cover the cake and add al the fruit you want in pieces or slices. If you like you can sprinckle the cake with ground cinnamon.
