Step 6: Slowly Add the Milk
Pour the lukewarm milk into the batter a little at a time while mixing continuously.
Do not worry if the batter looks very thin. This is exactly what creates the magic layers later.
Continue mixing until smooth and lump-free.
Step 7: Whip the Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form.
When you lift the beaters, the peaks should stand upright without collapsing.
These whipped whites will create the airy top layer.
Step 8: Fold the Egg Whites Into the Batter
Gently fold the whipped egg whites into the thin batter.
Do not fully mix them in.
Small lumps and floating pieces of egg white are completely normal and necessary for the layered effect. Overmixing can prevent the cake from separating properly.
Step 9: Pour and Bake
Pour the batter into the prepared baking pan.
Bake for 50 to 60 minutes, or until the top is lightly golden, the center is set but still slightly jiggly, and a knife inserted near the edge comes out mostly clean.
Avoid overbaking, as the custard layer should remain creamy.
Step 10: Cool Completely
Remove the cake from the oven and place it on a cooling rack.
Allow it to cool completely at room temperature. The layers continue to set as the cake cools.
For the best texture, refrigerate for at least 2 hours before slicing.
Step 11: Dust and Serve
Just before serving, dust the top generously with powdered sugar.
Slice carefully using a sharp knife to reveal the beautiful three-layer structure inside.
Serve chilled or slightly cool.
Once you master the classic version, there are several delicious ways to customize this magical dessert.
To see the full cooking instructions, go to the next page or click the Open button (>) and don't forget to SHARE it with your friends on Facebook.
