"Three lenses"

"Three lenses" by Murada Minnka commented like this "... but while I get the flour I'll look at your pictures hehe". This is a special flour for this cake, which is very difficult to find. Here is a recipe that is made with plain white flour.

Preparation steps

BARK MAKING:
Place baking paper on a square tray.
Separate the egg yolks from the egg whites.
Whisk the egg whites with an electric mixer. Gradually add sugar and vanilla sugar.
Add the egg yolks one by one, stirring constantly. Continue mixing until a thick foam is obtained.
Mix baking powder and flour. Gradually add the egg foam and mix well by hand. The mixture is quite thick.
Transfer the mixture to a baking sheet. Align.
Place to bake in a preheated oven at a temperature of 220 * C. Periodically check with a toothpick that the crust is baked.
When the crust is almost baked, turn the crust over on a clean kitchen cloth. Remove the baking paper from the crust. Turn the crust over again and leave to cool well.
MAKING OVERFLOW AND OVERFLOWING CAKES:
In a baking tray where the crust was baked, hand out the sweet cream.
Place (immerse) the crust in it. Leave it like that for a short time.
Meanwhile, mix the powdered milk and 0.5 l of milk so that lumps are avoided in the resulting mixture.
Mix the resulting mixture in 1.5 l of lukewarm milk. Pour over the well-chilled crust. The crust will absorb all the liquid!
Cool the stake well in the refrigerator. Cut into cubes and when serving, pour each purchased cube with the purchased caramel topping in a tube.
Serve 1 and 2 well chilled cake.
PICTURE OVERVIEW OF THE CAKING PROCEDURE: 1. Milk mixed with powdered milk 2. Baked crust 3. Removal of baking paper 4. Pour milk over the crust 5. Pour over the finished caramel cream 6. Served 7. Served

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