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.

Leave a Reply

Your email address will not be published. Required fields are marked *