Charlotte (with Spoon Sweets)

For the Sponge Cake

• 1 cup sugar
• 6 eggs
• 1 cup sunflower oil
• 1 cup milk
• 1 small cup brandy flavored with bergamot zest
• 3 teaspoons baking powder
• 3 cups flour

For the Cream

• 1 can (397g) sweetened condensed milk diluted with 7 cups water OR 7 cups milk with 7 tablespoons sugar
• 4 tablespoons cornstarch
• 3 tablespoons custard powder and rosewater

For the Garnish

• spoon sweets

For the Sponge Cake:

1. Beat the sugar with the eggs for several minutes, then successively add the remaining ingredients in the order they are listed.
2. Bake in a floured bundt pan at 180°C in a fan-assisted oven for 45 minutes.
3. Let it cool.

For the Cream:

4. In a saucepan, combine the diluted milk with 6 cups of water. Place it on the heat to boil. In a bowl, combine the cornstarch, custard powder, rosewater, and the remaining 1 cup of water. Stir to dissolve and add this mixture to the hot milk. Stir until it begins to thicken.
5. On a platter, arrange slices of cake or biscuits. Moisten with milk or diluted syrup from the spoon sweets.
6. Spread the chopped spoon sweets on top and pour over the cream we prepared. Let the cream cool, then garnish with spoon sweets.