Milk Cream Cake (aka Complex Cake)

The sheets: Start by preparing the caramelized sugar. Take a clean pan and put 100 g of sugar to burn over medium heat. It is important to stir constantly to avoid burning. The caramel should boil for about 2 minutes until it turns a deep golden color. In another pot, add 100 g of water and bring it to a boil. When the water starts to boil, carefully pour it over the caramelized sugar. This process will 'quench' the burnt sugar, creating a delicious combination. Make sure both the sugar and water are hot when mixing, then keep everything on the heat for 30 seconds to 1 minute, stirring constantly to achieve a homogeneous liquid. Once finished, let it cool down.

Now, in another bowl, add 150 g of sugar, 2 egg yolks, 3 tablespoons of oil, and 1 teaspoon of baking soda extinguished with vinegar. Mix these ingredients well, then pour the obtained mixture over the burnt sugar and boil everything for 5 minutes. After this stage, let the composition cool a bit. When it becomes warm, start gradually adding the flour, being careful to obtain a sufficiently firm dough. The amount of flour can vary between 300 and 400 g, depending on its type and the size of the yolks, so adjust it to achieve a solid dough.

Divide the dough into 3 equal portions and roll each portion into thin sheets on the back of a tray. Bake the sheets at 160 degrees for about 10-12 minutes, but check them occasionally to avoid burning. Once baked, turn them upside down on a tray and remove the aluminum foil or parchment paper while they are still hot. Set the sheets aside until you finish baking all and start on the cream.

The cream: In a bowl, combine 300 g of milk with flour and egg yolks. Meanwhile, bring the remaining milk (1200 g) to a boil along with the sugar. Once the milk reaches the boiling point, add the mixture from the bowl and the butter. Stir continuously to prevent lumps from forming until the cream thickens and reduces to about 2/3 of its initial volume. When the cream is ready, let it cool slightly before adding it between the sheets that were prepared earlier.

While the cream is cooling, you can prepare the meringue. Beat the egg whites with a cup of sugar until you get a firm and glossy foam. Spread the meringue over the sheets in the tray, then put everything in the oven for another 8 minutes until the meringue is slightly browned. After removing the cake from the oven, let it cool for a few hours or, ideally, overnight before cutting and enjoying it. This sheet cake with cream is perfect for any occasion, and its refined taste will delight anyone who tastes it.

 Ingredients: For the dough: 250 grams of sugar, 100 grams of water, 2 egg yolks, 3 tablespoons of oil, 1 teaspoon of baking soda extinguished with vinegar, flour as needed. For the cream: 1 1/2 liters of milk, 300 g of sugar (one and a half cups), 2 egg yolks, 1 package of butter, 5 tablespoons of flour (heaped), vanilla essence, vanilla sugar.

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