Cut the vanilla paste and remove the seeds, putting them in the hot milk along with the pod.
Add the milk over medium heat and bring it to a boil (small bubbles will appear on the edges).
Remove the vanilla paste and add the sugar and baking soda (diluted in 1 teaspoon of water). Mix well and reduce the heat to a minimum.
Cook the mixture for 60-90 minutes, stirring from time to time, until the sauce thickens (not too much to avoid burning).
Pour the sweet leche sauce into a jar and let it cool completely. When it cools, the sauce will thicken slightly.
Line the bottom of the shape with baking paper and grease the sides with butter. Preheat the oven to 180 ° C.
Sift the flour and mix it with baking powder and salt.
In a saucepan, combine the milk and butter, heat them until the butter melts (without boiling), then leave the mixture.
Beat the eggs with the sugar until you get a fluffy and white table (about 6-7 minutes).
Gradually add 1/3 of the flour, gently mixing with a spatula, then 1/3 of the milk and butter mixture. Continue add by alternating flour and milk, mixing easily until homogenized (without mixer!).
Pour the composition into the prepared shape and bake 40-50 minutes (check with a toothpick-it must come out dry). The biscuit must be Romanian and elastic to the touch. Allow it to cool slightly in shape, then remove it.
Mix all the ingredients for filling: milk, sweet cream and sweet leche sauce.
Put the biscuit in a slightly larger diameter tray than that of the shape, wrap it with a knife on the entire surface.
Pour the filling gradually, cover with a lid and leave it in the refrigerator for at least 5 hours, to infuse.
After it has cooled down and set, overturn the dessert on a plate and decorate it as you prefer, with ice cream and sauce.
- This dessert can be kept in the refrigerator for up to 2-3 days.
- When serving, you can also add fruit or nuts for an additional taste.
Enjoy your meal!
