1 1/2 t baking powder
1/4 t salt
5 eggs, separated
50 + 150 g sugar
1/3 C milk
1 T vanilla (original uses 1 t)
9 oz sweetened condensed milk (you'll have 5 leftover)
8 oz evaporated milk (you'll have 4 leftover)
1 pint heavy cream
38-168 g powdered sugar
8 oz mascarpone for stabilization (optional)
Preheat oven to 350°.
With parchment paper, line a 9x13 cake pan.
Whisk together flour, baking powder, and salt.
Separately, place egg whites in a stand mixer bowl.
Beat on high speed until soft peaks form.
Add 50 g sugar and beat until stiff but not dry.
Transfer beaten whites to another bowl, and set aside.
In stand mixer, beat together yolks and 150 g sugar until pale yellow.
Add milk and vanilla
Fold in dry ingredients just until combined.
Fold in egg whites.
Pour into pyrex, level, and bake 35 mins or until done.
Let rest 10 mins, and loosen edges with a spatula.
If desired, turn cake out onto serving platter.
(This makes it easier to serve and harder to soak.)
Allow cake to cool completely.
Combine condensed milk, evaporated milk, and 2 oz cream.
Pierce cake with fork several times and slowly drizzle milks on cake.
Let cake soak at least an hour, or overnight in the fridge.
Whip remaining cream with sugar and mascarpone if using.
Note 1:
Popular decorations are either cinnamon or maraschino cherries.
In this case, candied maraschinos are better.
Note 2:
Double the cake recipe in a very large cake pan, with the soak
1/2 C cream 1 can evaporated milk
1 can coconut milk
1 can sweetened condensed milk
1 can sweetened condensed milk
Soak overnight in the pan.
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