• 3 eggs
For the topping sauce:
• 2,5 cup milk your own choice
For the caramel sauce:
• 1 cup water
✔️ Add 3 eggs to the cake mixture and whisk for 3-4 minutes.
✔️ Place baking paper into a tray (22×22) then pour the mixture.
✔️ Bake in the oven at 180 degrees for 25-30 minutes.
✔️ Leave it to cool for 5 minutes.
Whilst the cake is cooling do the following:
✔️ In a seperate bowl,mix 500 ml milk and the topping sauce; whisk them until dissolved.
✔️ For the cake to absorb the sauce stick a fork lightly into the cake to let in air.Pour the topping sauce.
✔️ Make sure the sauce is well absorbed.
Cool the cake in the fridge.
Preperation of the caramel sauce:
✔️ Pour 200 ml water into a small pan, add the caramel sauce mixture and boil on medium heat while stirring.
✔️ 2-3 minutes after it is boiled remove from heat. In order to prevent crusts forming continue to stir until it reaches room temperature.
✔️ Take the cake from the fridge.
✔️ Spread the caramel sauce over it evenly.
✔️ Keep it in the fridge for 2-3 hours.
Slice and serve!