Cake
1.5 ea. Egg whites
2 ea. Egg yolks
100 g (3/4 C) Sugar
63 g (1/3 C) total Evaporated milk + milk of choice
68 g (1/2 C) A.P Flour
7 g (1/2 tsp) Baking powder
1 g (or a pinch) Salt
Honey whipped cream
1 T of honey
1 pint of Heavy cream
1 tsp of vanilla paste or extract
Soak
1 can Evaporated milk
10 oz (1 1/4 C )Whole milk, soy or almond
8 oz (1 C) of Heavy cream
1 tsp of vanilla paste or extract
A pinch of kosher salt (or ⅛ tsp)
Poke holes throughout the top and sides of the cake to allow the soak to get through, pour the soak over the cake.
Finishing touches
Top the cake with the honey whipped cream,
I only did the top so the soak could get through the cake well enough.
Dust the cake with cinnamon sugar.
Drizzle a light amount of honey then a light amount Extra virgin olive oil on top of the cake or the preferred slices and a small sprinkle of sea salt.
Note:
The cake is best after sitting for a couple of hours or even 24 hours to soak in all of the milks and absorb it well.