The recipe is a little labourious, having to prepare four components, but the final taste is unforgettable.
Step 1: Ingredients
SPONGE CAKE
140g Sugar
160g Self raising flour
4 Large eggs
40g (3 tbsp) Butter
SOAKING SYRUP
200ml Water
200g Sugar
100-150ml Liquor
TOASTED YOLK TOPPING
180g Sugar
60ml Water
4 Egg yolks
7g Cornstarch
1/2 tsp Vanilla extract (not really needed; be careful when adding extracts because you can accidentally put too much)
FILLING
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