🍮 Caramel honeycomb cake

10 pieces · prep 25 min · cook 45 min

Ingredients

• 250 g sugar (for the caramel)
• 350 ml boiling water
• 150 g flour
• 4 eggs
• 1 tin sweetened condensed milk (200 g)
• 80 g melted butter
• 1 tbsp baking soda

Method

1. Make a dry caramel with the sugar, to a deep amber — its bitterness is what balances the condensed milk.
2. Off the heat, pour in the boiling water carefully: it spits. Stir until dissolved and let cool.
3. Whisk the eggs with the condensed milk and melted butter.
4. Add the sifted flour, then the cold caramel, and finally the baking soda.
5. Rest the batter 30 min: the bubbles form during that rest, and they are what open the honeycomb.
6. Bake 45 min at 170 °C without ever opening the oven. Cool before turning out.

Adapted from Cessha Andara (YouTube)

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