1 can of sweetened condensed milk (395 g)
4 eggs
1 cup all-purpose flour (120 g)
1/2 teaspoon baking powder
1/4 cup melted butter (50 g)
For the caramel sauce
1 cup sugar (180 g)
1 cup water (240 ml)
1 tablespoon vanilla extract
1 can of sweetened condensed milk (395 g)
4 eggs
1 cup all-purpose flour (120 g)
1/2 teaspoon baking powder
1/4 cup melted butter (50 g)
For the caramel sauce
1 cup sugar (180 g)
1 cup water (240 ml)
1 tablespoon vanilla extract
Preheat the oven to 350°F (medium)
Butter a 22.5 cm diameter ring mold. Reserve
In a bowl, mix well all the ingredients
Transfer the mixture to the reserved ring mold and place in the preheated oven until a toothpick inserted in the center comes out clean (about 20 minutes). Reserve
Prepare the caramel sauce: In a pan, melt the sugar over medium heat, stirring constantly until it forms a caramel
Add the water gradually, pouring it down the sides of the pan, and continue to stir until all the sugar is dissolved
Add the vanilla extract and mix well
Unmold the cake and drizzle the hot caramel sauce over it
Let it cool slightly before serving.
