THE CAKE THAT I OFTEN MAKE

Pour the sweet cream into the pan, then place the sponge cake upside down on it (the part that was on top now goes down). Let it stand for about 10 minutes, then mix the milk and condensed milk and pour it over the sponge cake. Let it sit for a while to absorb the milk, then cover with caramel cream. Cool well and enjoy this wonderful cake.

REMARK:

For this cake, it is very important that you get a good caramel cream because it is the key ingredient for the nice taste of this cake. I take confectioner’s caramel in half kg buckets. The pan in which I baked the cake is 20×30.