• Poke holes in the warm cake and pour syrup over. Cool the cake in the fridge.
• Whisk cream until stiff, then fold in caramel condensed milk. Spread over the cooled cake and sprinkle crumbled chocolate flake on top.
Notes:
Serve chilled for the best experience. This cake pairs wonderfully with a cup of coffee or tea.
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes + cooling | Yield: 12 servings
