I kept postponing this post (many pics that needed editing) until I realize I am out of recipes to share.

The cake it’s really easy to make, but you need patience.

It’s a two totally different layers cake, very light and very popular in my home country.

 

 

Step one:

 

The caramel

 

You need:

 

8 tbs of sugar

(I used brown sugar, but I recommend white sugar because it’s easier to melt)

Put the sugar in a oven safe medium size pot and start melting in on low heat.

Shake the pot from time to time to prevent the caramel from sticking.

When the sugar is completely melted roll it around the walls of the pot, try to get as high as possible.

Let it cool completely.

 

 

Step Two:

 

The Crème Caramel

 

You need:

 

6 eggs

3/4 cup sugar

rum extract

1 l milk (4 1/2 cups milk)

 

Crack the eggs in a large bowl and whisk them well.

Add the sugar and mix well.

Add the milk and the rum extract and mix well.

 

 

After the caramel is cooled, pour the eggs mixture into the same pot.

 

 

Bake for 25 minutes at 380 F.

 

 

Step three:

 

The cake

 

You need:

 

4 eggs

4 tbs sugar powder

4 tbs white flour

1/2 rum extract

1/2 tbs lemon zest

 

 

Separate the yolks and egg whites.

Whisk the eggs well.

 

 

Put the sugar together with the egg whites in a large bowl and using a mixer beat them stiff.

 

 

Like so.

 

 

Add the yolks and carefully mix using a wooden spatula.

Make sure you mix them in one direction starting at the bottom of the bowl

and motiving the spatula towards the top of the bowl.

 

 

Start incorporating the flour.

And this is the tricky part.

You need to be very patient and siff it little by little over the beaten whites.

Mix in one direction, starting at the bottom of the bowl and move up.

If you don’t this with care and patience, the cake will fall.

 

 

After 25 mintues, get the crème caramel out of the oven and pour the cake dough over it.

Bake for another 30- 35 mintues at 380 F (until the top of the cake is golden).

 

 

Let it cool completely.

Put a large plate on top of the pot and fold it firmly while you put the pot over the plate. Do not remove the pot!

Let the cake covered with the pot in the frige over night (the caramel syrup will soak into the cake dough).

 

Et Voila!

 

 

You can covered it with whipped cream! And

 

 

ENJOY!