Thursday, April 19, 2012
From: This is a traditional Latin American dessert that my husband made. It took a couple of phone calls and combining techniques from a few different recipes, but I'd say he nailed it! It was absolutely divine.
1 1/2 cups flour
1 1/2 cups sugar
2 Tbsp vanilla
1 can condensed milk
1 can evaporated milk
14 oz milk (skim, 2%, whole, etc - doesn't matter which)
1 can whipped cream OR whipped cream ingredients: 12 oz heavy whipping cream and additional sugar
peaches, caramel, and/or cherries (optional)
Have all the ingredients at arm's reach, as you don't want to delay between any of the steps.
Separate six egg whites from their yokes. Keep four egg whites and six egg yokes. Discard two of the egg whites. Beat the four egg whites until they are as foamy as possible. Mix in the flour, sugar, four egg yokes and vanilla. Grease a 9 x 13 inch baking pan well. Coat the greased pan with flour. Pour in the batter and bake for 25 minutes at 325° F or until it's a light brown or amber color.
While the cake bakes, put the condensed milk, evaporated milk, rum (optional), and regular milk in a medium mixing bowl. Mix well. Put it in the refrigerator to chill.
Now comes the whipped cream. Either use the store-bought version or you can make it. To make it, put 12 oz of heavy whipping cream in a mixing bowl. Use a mixer to whip it until it becomes whipped cream, adding sugar as you go until it has the sweetness you desire. Immediately refrigerate.
Once the cake is finished, remove from the oven and allow to cool slightly. Then, with a toothpick, prick the entire surface of the cake. Each prick should be about 1/4 inch apart. Pour the milk mixture over the top and allow it to soak into the cake. Top the cake with whipped cream and fruit (peaches, cherries, etc.) and/or caramel.