Ingredients
- For the Cake:
- 9 eggs, separated
- 1 cup sugar
- 1 TBSP vanilla extract
- 2 cups all purpose flour
- For the sauce:
- 1 14oz can La Lechera sweetened condensed milk
- 1 12 oz can evaporated milk
- 1 cup milk
- 1 TBSP vanilla extract
- For the topping:
- 2 cups heavy whipping cream
- 1/4 cup confectioner's sugar
Preparation
Step 1
TO PREPARE:
Preheat oven to 350. Butter a 9 x 13 inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
Pour the egg white into the bowl of your mixer and beat on med high speed for 4-5 mins, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. Turn off the mixer and with a spatula , move the egg white mixture into a large mixing bowl.
Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on med-high speed for about 5-6 mins, or until the eg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute. Turn off the mixer.
Pour the egg yolk mixture on to the egg white mixture and with a spatula, in revolving motions, combine them into a homogenous single batter. Do so gently trying not to lose too much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
Pour the batter into the prepared cake pan and place into the oven for 22-25 minutes, or until a tooth pick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool.
Once it cools down, turn it onto a platter. Remove the parchment paper and cover the top with a upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke holes all over the cake so that it will better absorb the vanilla sauce.
In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake.
In the bowl of your mixer, whip up the heavy cream with the confectioner's sugar on med high speed until the mixture holds up stiff peaks, about 1-2 mins. Spread the whipped cream all over the already wet cake. Then yum eat it all up.