A delightful adventure straight from Latin America. This recipe is provided as part of the campaign "Europe has good things." Photo credit: Julie Mechali & Annelyse Chardon.
Preheat the oven to 175° C.
Separate the egg yolks from the whites. Whisk the yolks with 100 g of sugar until you have a pale and thick mixture. Add 85 ml of milk and vanilla, then fold in the flour, baking powder, and salt.
Beat the egg whites until frothy, then gradually add 50 g of sugar and whisk until you achieve a thick and glossy mixture. Gently fold the egg whites into the batter, then pour into a greased mold.
Bake in the oven for 30 minutes. Check for doneness using the tip of a knife, which should come out dry. Let the cake cool for 5 minutes before unmolding it onto a serving dish. Poke it all over with a fork.
Mix whole milk with condensed milk and sweetened condensed milk, and pour this mixture over the cake. Refrigerate for at least 1 hour, ideally overnight, to allow the cake to absorb all the liquid.
To finish, when the cake has absorbed all the syrup, melt the white chocolate and mix it with the yogurt. Spread this icing over the cake.
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