12 Serves
79 Mins
Preheat your oven to 175°C and grease a baking pan.
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TunisianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
99 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
271 mg / 4,700 mgSodium
284 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
0 g / 28 gSugar
23 g / 50 gSaturated Fat
7 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Using an electric mixer, beat the eggs and sugar until light and fluffy, then fold in the flour and baking powder to create the batter.
Pour the batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean.
Whisk together the evaporated milk, condensed milk, and heavy cream in a bowl.
Poke holes all over the cooled cake and pour the milk mixture evenly over the top, allowing it to soak in completely.
48
g28
g42
g
Japanese