Caramel Custard Cake

In a pot or a deep round pan, melt 6 tbsp sugar over low heat. When sugar is caramelized, remove from the heat and spread with the spoon all over the inside of the pot, including the sides.

In a bowl, beat 8 eggs, 8 tbsp sugar and vanilla extract.

Pour in the milk and whisk well.

Pour this mixture into the pot with the caramelized sugar.

And we quickly prepare the cake batter: 

- separate the whites from the yolks;

- beat the whites until stiff peaks form, then add the sugar little by little;

- and incorporate the egg yolks one by one - mix well after each one.

Stir in the flour and the baking powder, mix to combine - and the batter is ready.

Spoon the batter carefully over the milk mixture. You might feel something is wrong, but finally you'll be able to spread it evenly, so that the whole surface of the pot is covered with batter.

Bake in the preheated oven at 150 degrees C for about 30-40 minutes, until nice golden brown.

Remove from the oven and leave it for 20-30 minutes until cool and completely set.

Carefully, flip the pan over a plate in one move. Let the cake cool completely then refrigerate for at least 1-2 hours.

You can decorate it as you like - with whipped cream, chocolate etc. I don't complicate that much - it's so good and fine as such :) 

Slice and taste :) 

Enjoy!