Biscuit

Cup of Yum
1. Preheat the oven to 350 F (180°C).
2. Line the bottom of a rectangular, removable cake pan measuring 12 x 8 inches (30 x 20 cm) and at least 3 inches (8 cm) deep.
3. Separate the eggs.
4. In the bowl of a stand mixer, add the egg whites, add a pinch of salt and beat them until stiff, gradually adding half the sugar.
5. Stop beating when soft white peaks form on the beater.
6. The mixture should be white and have a smooth, shiny texture.
7. In another bowl, beat the egg yolks, vanilla, and the other half of the sugar until the mixture whitens.
8. Gently fold the beaten yolks into the egg whites, mixing with a spatula with a movement from the bottom of the bowl upwards to avoid breaking the egg whites.
9. Sift the flour and baking powder over the eggs and gently fold them in with a spatula in the same motion as the previous one.
10. Pour the batter into the mold and smooth out. Then tap the mold against the work surface to even out.
11. Bake for 25 minutes.
12. Unmold and place the biscuit on a cooling rack for 30 minutes.

Mixing of milks

1. Once the cake has cooled, quickly combine the whole milk, unsweetened condensed milk, and heavy cream in a non-stick saucepan and heat them.
2. Remove from heat just before boiling again.
3. Using a skewer, poke small holes all over the surface of the biscuit.
4. Pour half of the milk mixture into the pan and place the biscuit in it.
5. Pour the rest of the milk mixture all over the biscuit and place it in the fridge for 3 hours.

Caramel icing

1. Add the caster sugar into a non-stick coated saucepan and let it melt over low heat without touching it.
2. While the sugar is melting, mix the cornstarch with a little water to form a thick mixture and set aside.
3. Once the sugar begins to melt, stir several times with a wooden spoon.
4. Once it is completely melted, stir gently until it turns to a dark golden brown.
5. Remove the melted sugar from the heat, add the milk and stir.
6. Put the pan back on the heat and add the butter and cornstarch.
7. Stir continuously until the butter is completely melted.
8. Add the salt to the caramel and stir for a few more seconds.
9. Immediately pour the caramel over the cake and let stand for 10 minutes, then refrigerate for at least 2 hours before serving in square portions.