Completely homemade with a single cook-down of milk and sugar, instead of using store-bought evaporated milk and condensed milk. Fresher, healthier and absolutely delicious.
Instructions
Stir together milk and sugar in a saucepan. Bring to boil, then reduce heat and simmer uncovered, stirring occasionally, until thickened but not caramelised, about 1 hour. (2/3 of the milk is evaporated and it has a thick but still pourable consistency)
Pierce the surface of the semolina sponge cake base with a fork. Slowly drizzle the sweetened reduced milk over the surface of the cake. Try to distribute it onto the cake as evenly as you can. Allow the cake to absorb the milk for 30mis.
Whip the double cream. Spread over the cake.
Refrigerate at least couple of hours, ideally overnight.
Ingredients
- ✅ Semolina sponge cake base
- ✅ 1l whole milk
- ✅ 3 tbsp coconut sugar
- ✅ 250ml double cream
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