Description
With all the liquid in this cake you would think it cannot work. But it does. It is a traditional Spanish recipe and the most delicious cake you’ve ever tasted. Obviously the moistest.
Ingredients
- 6 eggs, separated
- 2 cups white sugar
- 2 cups all-purpose flour
- 6 tablespoons milk
- ΒΌ cup butter, melted
- 4 teaspoons vanilla extract
- 4 teaspoons baking powder
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 cup half-and-half
- 1 (4 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9×13-inch baking pan.
- Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually
- then beat in milk
- reserved egg yolks
- melted butter
- 4 teaspoons vanilla extract
- and baking powder
- beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
- Bake in preheated oven until cake is browned and crusty on top
- no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
- Whisk sweetened condensed milk
- evaporated milk
- and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake
- allowing the mixture to soak in.
- Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Servings: 10