Month: August 2020

Ingredients

FOR THE CAKE:

• 1 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp salt
• 5 whole eggs
• 1 cup sugar
• 1 tsp. vanilla
• 1/3 cup milk
• 1 can evaporated milk
• 1 can sweetened, condensed milk
• 1/4 cup heavy cream

FOR THE ICING:

• 1 pack of heavy cream, for whipping
• 3 tbsp sugar

Instructions

• Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
• Combine flour, baking powder, and salt in a large bowl. Separate eggs.
• Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
• Stir in milk and vanilla.
• Pour egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
• Fold egg white mixture into the batter very gently until just combined.
• Pour into prepared pan and spread to even out the surface.
• Bake for 35 to 45 minutes or until a toothpick comes out clean.Turn cake out onto a rimmed platter and allow to cool.
• Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
• When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
• Allow the cake to absorb the milk mixture for 30 minutes.
• To ice the cake, whip 1 pack of heavy cream with 3 tablespoons of sugar until thick and spreadable.
• Spread over the surface of the cake.
• Decorate cake with your favorite fruits and nuts (optional) .
• Cut into squares. Pour some milk mixture on the top of the cake before serving.