Momo cake

Method

Two days in advance 1. In a pot, warm the milk with the vanilla pods and leave the mixture to rest overnight in the fridge. A day in advance 2. Add the butter to your infused milk and reheat the milk. 3. Combine it with sifted sugar, then pour the mixture onto the sifted flour. Add in gently beaten eggs and, finally, rum. 4. Mix the batter well and let it rest overnight. Day of 5. Preheat oven to 160°C. 6. Mix the batter again and strain it to remove the vanilla pods. 7. Pour the batter into each mould, about three quarters full. 8. Bake for 25–30 minutes. The cakes should be golden brown. They will rise a lot and then fall while cooling. 9. Once cold, turn the moulds upside down; after a while, the cakes should fall out. They might need a little help, but be careful, as the cakes are fragile until cooled. 10. Eat them at room temperature—if you can wait that long.