A classic Latin American dessert featuring a soft sponge cake soaked in a rich mixture of three types of milk for a creamy and indulgent treat.
Ingredients
- For the cake:
- 1 cup (125g) all-purpose flour
- 1 ½ tsp baking powder
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 5 large eggs, separated
- 1 tsp vanilla extract
- For the milk mixture:
- 1 cup (240ml) whole milk
- 1 cup (240ml) evaporated milk
- 1 cup (240ml) sweetened condensed milk
- For topping:
- 1 ½ cups (360ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, combine flour and baking powder.
- In another bowl, cream butter and sugar until fluffy. Add egg yolks one at a time, then stir in vanilla.
- Gradually mix in the dry ingredients.
- In a separate bowl, beat egg whites to stiff peaks and fold them into the batter.
- Pour batter into the pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool.
- Add the milk mixture:
- Mix whole milk, evaporated milk, and sweetened condensed milk in a bowl.
- Poke holes all over the cake with a fork and pour the milk mixture evenly over it. Refrigerate for 1-2 hours.
- Make the topping:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream over the chilled cake.
- Serve:
- Garnish with fresh fruit or a sprinkle of cinnamon if desired.
- Slice and enjoy!
Let me know if you’d like to add or adjust anything. 😊