Pinky Milk Cake By Chef Nun

Pinky Milk Cake By Chef Nun
Directions:
Cake
Egg Yolks 3 ( no.1)
Sugar 60 grams.
Evaporated Milk 50ml.
Concentrated Artificial Sala Flavor Syrup 100ml.
Vegetable Oil 95 grams.
Cake Flour 165 grams.
Baking Powder 1 teaspoon
Salt ¼ teaspoon
Egg Whites 3
Sugar 60 grams.
Cream of Tar Tar ¼ teaspoon
Pinky Milk Sauce
Milk 325 ml.
Concentrated Artificial Sala Flavor Syrup 100ml.
Corn Flour 20 grams.
Agar Agar Powder ½ teaspoon
Salted Butter 75 grams.
Directions:
1. Preheat the oven 170°C.
2. In mixing bowl add eggs, sugar whisk to combined then add concentrated artificial sala flavor, evaporated milk mixed well.
3. Sift cake flour, baking powder, salt together then add in the batter and mixed well. Set aside.
4. In cleaned bowl add egg whites, cream of tar tar beat until foamy then gently add sugar beat until firm peaks.
5. Gently fold the meringue in the batter, well combined.
6. Pour the batter into the 2P cake pan.
7. Bake for 40-45 minutes.
8. Let it cool completely then remove the cake pan and sliced.
9. Mixed some milk with corn flour set aside.
10. In saucepan add milk, concentrated artificial sala flavor, mixed well then add agar agar power, turn on the heat stir until boiling.
11. While stirring add the corn flour mixed, stirred for minutes more. Turn off the heat then add salted butter, well combined.
12. Spread the pinky milk sauce between the cake layers and side of the cake.
13. Put the cake ring on then pour the sauce over the top of the cake.
14. Set in the fridge overnight.