Ingredients for 4 people

For the sponge cake:
250 g sugar
3 eggs
1 yeast sachet
40 ml sunflower oil
40 ml milk
250 g flour
For the Crème brûlée:
500 ml milk
100 g sugar
3 eggs
40 g cornstarch
Lemon peel
Cinnamon stick
How to enrich traditional preparations to obtain high-energy preparations while avoiding liquids


1.For the sponge cake, mix the 3 eggs with the sugar until the volume is doubled.
2.Incorporate the flour mixed with the yeast. We can sift it in a sieve.
3.Add the milk and the oil, stirring gently.
4.In a mould, bake in the oven at 160ºC for 30 minutes.
5.Once the cake is in the oven, prepare the cream. Boil the milk with the aromatic ingredients, reserving 150 ml of milk.
6.When it starts to boil, remove from the heat and let it rest for 5 minutes.
7.Beat the egg yolks with the sugar, the milk and the cornstarch.
8.Add this mixture to the hot milk flavored with lemon peel and cinnamon. Cook over a low heat until it begins to thicken.
9.Remove from the heat and stir until it has a creamy texture. If there are any lumps, sieve with a chinois.
10.Serve the sponge cake without the crust and with plenty of crème brûlée on top.

Chef’s tip

It is essential that the sponge cake is coated with the hot crème brûlée to obtain a soft texture.