This cake was delicious but somewhat of a flop for me because I could not find kosher condensed milk.
Mis en place:
The crux of my mistake. I found this substitute for condensed milk online:
1 c. brown sugar
1 tsp. vanilla
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
I did not have a 9x3 pan and my toaster would probably not like it anyways so I divided the batter. For the round cake I added an extra egg and a little extra sugar since the first cake came out a little low. It seems I did not mix the round cake batter completely as there were a couple of flour spots.
Scraped off the tops and got the them saran-wrap ready.
The milk bubbled over in my little pot at first so I had to use the big one. How was one to know when it cooked down by half. I had to guess. This was not the problem however. I then realized that I did not actually want to pour raw eggs on to my cakes so I put the condensed milk substitute and the cream into the pot to heat up, hopefully to above 150 where any bad guys in the eggs might be obliterated. Unfortunately, this produced a curdling effect. I sighed, oh well, and poured the sickly sweet viscous goop on my lovely prepared saran-wrapped cakes.
The recipe said that the cakes would absorb all of it. Um, that was not happening. At any rate I wrapped them up and stuck them in the fridge.
The next day I tried the cake. Mmmmm. It was delicious! It was like sponge cake with yummy pudding on top. After realizing the only the top of the cake got penetrated by the goop, I decided to take the goop off, flip the cake upside down and transfer the goop to the other side.
This decided it. The next day the round cake became nice an moist on both sides while the taller pound-cake shaped cake type concept did not get fully moist in the middle. Next time, perhaps, I will find a different condensed milk substitute. While I loved this cake Chavi was the only one who ventured to try it (the picture below is of the pound-cake-type concept before the oh-so-moistening flip and goop maneuver.)