Bebinca

Instructions

1. Prepare the batter
   In a large mixing bowl, whisk the egg yolks and sugar together until pale and fluffy. Add the coconut milk, coconut cream, melted butter, cardamom, nutmeg, vanilla extract, and salt. Mix well until combined.
2. Add the flour
   Sift the flour gradually into the wet mixture, whisking continuously to avoid lumps. The batter should have a smooth, pourable consistency similar to pancake batter. Cover and let rest for 15 minutes.
3. Preheat the oven
   Preheat your oven to 350°F (175°C). Generously grease a 9-inch round cake pan or traditional terracotta bebinca mold with butter.
4. Create the first layer
   Pour approximately ½ cup of the batter into the prepared pan, spreading it evenly to create a thin layer. Place in the oven and bake for 15-20 minutes until the top is golden brown and set.
5. Build the layers
   After the first layer is cooked, brush the top with a small amount of melted butter. Pour another ½ cup of batter on top and return to the oven. Continue this process, adding butter between each layer, until all the batter is used (you should have 7-8 layers).
6. Brown the top layer
   For the final layer, increase the oven temperature to 400°F (200°C) for the last 5 minutes to achieve a nicely caramelized top. The total baking time will be approximately 2-2.5 hours.
7. Cool and unmold
   Allow the bebinca to cool completely in the pan for at least 1 hour. Run a knife around the edges to loosen, then carefully invert onto a serving plate.
8. Serve
   Cut into wedges to showcase the beautiful layers. Bebinca can be served at room temperature or slightly warm. It pairs wonderfully with a scoop of vanilla ice cream.