• 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.