Kasutera

Method

1. 1 Line a wooden baking pan with parchment paper. Wooden pans retain heat more evenly and slowly than metal pans, resulting in a moist and smooth interior for the cake.
2. 2 Beat whole eggs with sugar over a saucepan of warm water for 12 minutes, until the mixture is thick enough to draw lines.
3. 3 Mix the malt syrup with honey and warm milk, then incorporate it into the egg mixture; the malt syrup helps retain moisture in the cake for several days.
4. 4 Sift the flour in three passes and mix in one direction until the mixture is smooth and free of large bubbles.
5. 5 Bake at 160 degrees for 50 minutes, pulling it out and flattening the surface twice in the first 10 minutes to prevent the top of the cake from rising.
6. 6 Wrap the still-warm cake in plastic wrap and leave it overnight for 12 hours; this step gives the cake its characteristic moist and sticky texture.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 175-degree hot air oven for 32 minutes, and rotate the tray at minute 16. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.