Ideali

1. 1

   Separate the egg whites from the yolks. Add a pinch of salt and 100g of sugar to the egg whites. Beat with a mixer until you get a white and firm meringue.

   15 min

2. 2

   In a separate bowl, mix the egg yolks, the remaining 30g of sugar, honey, and baking soda. Mix well and gently add to the meringue mixture. Stir gently with a silicone spatula.

   10 min

3. 3

   Add the sifted flour and mix well.

   5 min

4. 4

   Spread the sponge cake evenly on baking paper to the desired size and bake at 190-200°C until golden brown.

   20 min

   190°C

5. 5

   Beat the butter, add the boiled condensed milk, cream, and vanillin. Mix well.

   10 min

6. 6

   For the caramel glaze: Place 140g of sugar in a thick-bottomed saucepan and put it on the stove. In parallel, pour 120g of cream into another bowl and put it on the stove as well. Heat until boiling.

   5 min

7. 7

   When the sugar is completely melted (caramelized), add 30g of butter, stir, add the cream and a pinch of salt. Stir well and the caramel sauce is ready.

   10 min

8. 8

   In a blender, place 5g of gelatin dissolved in 25g of water, pour the caramel sauce on top and blend until a homogeneous and glossy mass is obtained.

   5 min

9. 9

   Spread the cream on the finished sponge cake and pour the caramel glaze on top. Decorate as desired.

   5 min

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.