Butter (for greasing)
For the batter
1 can of condensed milk (395g)
4 eggs
1 cup of all-purpose flour (120g)
1/2 teaspoon of active dry yeast
1/4 cup of melted butter (50g)
For the glaze
1 cup of caramel sauce (180g)
1 cup of water (240ml)
1 tablespoon of vanilla extract
Butter (for greasing)
For the batter
1 can of condensed milk (395g)
4 eggs
1 cup of all-purpose flour (120g)
1/2 teaspoon of active dry yeast
1/4 cup of melted butter (50g)
For the glaze
1 cup of caramel sauce (180g)
1 cup of water (240ml)
1 tablespoon of vanilla extract
Preheat the oven to 350°F (medium-high)
Grease a 9-inch round cake pan with butter. Reserve
Prepare the batter: in a medium bowl, whisk together all the ingredients
Pour into the prepared cake pan and bake at the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean
Remove from the pan and let cool on a wire rack
Prepare the glaze: in a small saucepan over medium heat, melt the caramel sauce, stirring occasionally with a wooden spoon
Gradually add in the water, whisking constantly until the caramel dissolves
Add in the vanilla extract
Pour the warm glaze over the cooled cake and let it set before serving
Calories per slice: 153
