While the cake is baking, combine the condensed
milk and caramel in a small saucepan and bring it
to a gentle simmer over medium heat, stirring
constantly. Remove from heat and let cool
slightly. Remove the cake from the oven and poke
holes into it, using a fork or a chopstick. Pour
the caramel mixture over the hot cake and set
aside. Let the cake cool for about 1 hour, then
refrigerate until completely cool.
|