This cake is a work of magic. A thin batter, made from milk, separates in the oven into three different textures: a thicker batter at the bottom and a creamy custard center, with a cake on top. It sounds impossible, right? Try it! Serve with berries, citrus, or fresh berries.
- Preheat the oven to 160 degrees C. Line the bottom and sides of a round 20cm cake pan.
- Beat egg whites in a clean bowl with an electric mixer until firm peaks are formed. Set aside
- Beat the egg yolks with sugar, vanilla, and water in a separate bowl on high speed until the mixture is fluffy and light. Add the butter gradually until it is well combined.
- Mix flour in slowly, reducing mixer speed until it is just combined. Beat in the milk gradually until it is incorporated. Fold in the beaten egg whites using a large metal teaspoon.
- Pour the mixture into the pan. Bake for one hour and 10 minutes, or until the top of the cake is golden and the middle is slightly wobbly. Cool completely in the pan.
- In a small pan, combine sugar, honey and water. Stir over medium heat until sugar has dissolved. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the mixture thickens into a sweet syrup. Let cool to room temperature.
- Spread almonds on the cake, drizzle syrup over it, and serve.