Desserts

The cake:

1. Preheat the oven to 180°C (top and bottom heat). Grease a 23 × 33 cm glass or metal baking tin.
2. Sift the flour, baking powder and salt. Set aside.
3. Whisk the eggs, sugar, and vanilla extract on medium-high speed for about 10 minutes, until pale and fluffy.
4. Reduce the speed and add half of the dry ingredients, followed by the EKABE 12% light cream. Mix briefly, then add the remaining dry ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared tin and bake for about 25 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.”
6. Leave the cake to cool for about 30 minutes. Cover the cake and refrigerate for at least 4 hours.

The milk mixture:

7. Whisk together the EKABE 30% cream, unsweetened evaporated milk, sweetened condensed milk, vanilla extract and a pinch of salt.
8. Prick the cake all over with a wooden skewer. Slowly pour the milk mixture over the cake in several stages, allowing it to absorb each time.
9. Cover the cake and refrigerate for at least 4 hours.

The topping:

10. Whip the EKABE whipping cream until soft peaks form.
11. Add the icing sugar, EKABE thick cream and vanilla extract. Continue to whip until firm.
12. Spread the whipped cream over the cake and sprinkle with pistachios. Keep chilled until ready to serve.