Crème caramel cake

Ingredients

For the custard

• 8 tablespoons sugar
• 5 eggs
• 5 tablespoons sugar
• 5 sachets vanilla sugar
• 1 teaspoon grated lemon zest (optional)
• 800 ml milk

For the sponge

• 4 eggs
• 1 pinch salt
• 4 tablespoons sugar
• 1 teaspoon baking extract
• 1 teaspoon baking powder
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest (optional)
• 4 tablespoons flour

For decorating

• 1 packet pudding powder
• 500 ml milk
• 2-3 tablespoons sugar
• 250-300 ml whipping cream
• 100 g chocolate

Preparation

1. Heat the oven to 180°C. Put the 8 tablespoons of sugar for the caramel in an oven-safe saucepan and caramelize for 5 minutes, until it turns a copper color. Tilt the pan to coat the sides, then leave it to cool. 2. Mix the 5 eggs with 5 tablespoons of sugar, the vanilla sugar and lemon zest. Pour in the 800 ml of milk and mix until smooth, then pour the mixture into the caramel-lined pan. 3. Beat the egg whites with a pinch of salt until they hold their shape, then add the 4 tablespoons of sugar and beat until glossy. Fold in the yolks, extract, baking powder mixed with the lemon juice and lemon zest. Finally, add the flour. 4. Spoon the batter over the milk mixture and smooth it gently. Bake for 45 minutes, until the sponge is browned and the mixture pulls away from the sides. 5. Take the pan out of the oven and leave it to cool for 20 minutes. Turn the cake out onto a plate in one motion, then leave it to cool completely, about 60 minutes. 6. Mix the pudding powder with 500 ml of milk and 2-3 tablespoons of sugar. Boil for 3 minutes, stirring until thickened, then leave it for 5 minutes and spread it over the cooled cake. 7. Heat the cream for 4 minutes, until it starts to boil, then take it off the heat and add the chocolate. Stir until melted, chill the mixture in the fridge for 120 minutes, then whip it and decorate the cake.