Begin with the cake. Grease and line a 9-inch springform tin with butter, then lightly dust with flour and set aside in the fridge. Preheat your home oven to 160°C (325°F).

Whip the egg whites into soft peaks and add the sugar, 1 tablespoon at a time, making sure each tablespoon is dissolved before adding the next. The end result should be a glossy meringue with stiff peaks.

Whisk in the egg yolks one at a time.

In a small bowl, whisk the evaporated milk, dulce de leche and vanilla seeds together. Then pour it into the egg mixture and stir carefully until mixed.

Sift the baking powder and flour over the mixture and gently fold them in with a spatula until just combined. Tip: Overmixing will deflate the batter and lessen the rise in the oven.

Use a flexible spatula to spread the batter into the springform tin, and finish by smoothing the top.

Bake on the middle shelf of your home oven for 40 to 50 minutes, or until risen and a light golden color, with no wobble – a toothpick inserted into the center of the cake should come out clean. Remove and let cool for 5 minutes, then carefully turn out the cake onto a wire rack.

Allow to cool for another 20 minutes, then mix the milks together. 

Place the cooling rack on top of a baking sheet or place the cake onto a plate with edges that can hold excess liquid.

Perforate the cake with holes with a toothpick to make small, yet noticeable holes, then pour over ¾ of the milk mixture.  

Cover and set the cake in the fridge, for 1 to 2 hours to allow the flavors to soak in.

Preheat your Ooni to its lowest setting for around 5 minutes, aiming for a temperature of 250°C (482°F). Mix the plums or other stone fruits, sugar and star anise together, then pour into a roasting tin or cast iron skillet so that the plum halves are touching, cut side up.

Roast for 5 to 7 minutes, or until lightly charred but still maintaining their shape.

Remove the fruit mixture from the oven; and use a fork to mash 2 or 3 plums into the roasting liquids to make a coulis.

Allow to cool for about 15 minutes.

Discard the star anise, then carefully spoon the mashed fruit and juices on top of the cake. Then top with the roasted fruit. Tip: Suze likes to add figs and a few other fruits for decoration. Feel free to add or leave out. It will be delicious either way!

Drizzle the final ¼ of the soaking liquids over the cake just before serving.

Serve with fresh cream  – we recommend chantilly cream or creme anglaise; you can also add Madagascan vanilla ice cream or cinnamon ice creams for extra fun!!