For the dough:
- 1 cup flour
- 4 chicken eggs
- 150g sugar
- 1 tablespoon of baking powder
- pinch of salt
- Vanilla flakes or vanilla sugar packet
- 3 tablespoons sunflower oil
- 3 tablespoons boiling water
To saturate the crusts:
- 200 ml of melted milk
- 200 ml heavy cream
- can of condensed milk
To prepare the batter:
Beat the eggs with a mixer until a thick foamy mass, add sugar and salt to them and beat about 3-5 minutes, flour mixed with baking powder and vanilla slowly add to the beaten eggs and stir in a circle until homogeneous. Add the sunflower oil and three tablespoons of boiling water. Stir quickly.
Pour the batter into a greased baking dish, in my case, it is a round cake pan 18 cm in diameter. Place in a preheated to 180 – 200 degrees oven. Bake for about 30 minutes until tender. Do not open the oven for the first 20 minutes, so that the biscuit does not fall off. After the biscuit is baked, leave it in the cooling oven for 7-10 minutes. During this time you will have time to prepare the filling. Here everything is very simple: in a large container, you pour all the ingredients and mix well. You take out the cake, put it into a bowl of suitable size, pierce it with a toothpick or a skewer many times so that it becomes like a colander and soaks well and evenly. Then you have to pour the milk soak over it. At first, you will think that it is too much, and the cake can not absorb all of it – believe me, it can! I was shocked myself.
Now you have to put it in the fridge for 5 hours!
If you want, you can decorate it – with whipped cream or frosting, but the classic recipe does not provide decorations.