Golden Slice

Prepare the cake: beat the eggs until they double in volume

Add the sugar and continue beating

Add the flour, yeast powder, and salt and mix carefully

Grease an 11.5 x 28.5 cm English bread tin

Place the batter and bake in a moderate oven (180°C), preheated, until lightly golden or until a toothpick inserted comes out clean

Let it cool slightly and unmold. Reserve

Make a syrup with sugar and 2 cups of water

Let it simmer until it reaches the thread stage

Test by lifting a little of the warm syrup between your fingers

If, when you open your fingers, it forms a thread that breaks easily, it's ready

Cut the cake into thick slices and soak them in the syrup

Drain the slices with a skimmer and place them on a plate

Add 1/2 cup of water to the remaining syrup and strain it through a sieve

Bring to a boil again and test by lifting a little of the warm syrup between your fingers

If it still forms a thread that breaks easily, it's ready

Place a little of the syrup over the egg yolks

Add the flour and mix well and add the remaining syrup

Heat slowly (not too much) until it thickens to a custard-like consistency

Serve with a sprinkle of cinnamon

Serves 12 slices