Latin American dessert, very tasty, smooth and good for any occasion.
6 tablespoons flour
5 tablespoons sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
6 large eggs
1 can condensed milk
1 can evaporated milk
4 cups of heavy whipping cream
Kalúa or Irish Cream syrup (Optional)
No nutrition information available
Preheat oven to 325 degrees
Grease a 12" x 14 " Pyrex dish with butter.
Separate the eggs. Place whites in a mixing bowl and yolks in another bowl.
Using a mixer beat the egg whites until creamy.
Add yolks one by one
Add sugar little by little.
Incorporate flour and baking powder slowly
Finally pour vanilla extract.
Spread the mix in pyrex until even and bake for 15-20 minutes until brown. While baking, using a blender mix condensed milk, evaporated milk and 2 cups of whipping cream.
Add some Kalua or Irish cream to taste if desired.
Once the cake is baked, take out of oven and punch holes all over with a fork while warm and pour the milk mix. Let the cake cool down at room temperature and refrigerate for at least 5 hours before serving.
Whip the other 2 cups of whipping cream and refrigerate. Put on top of cake when ready to serve. You may decorate with fresh fruit such as strawberries, mangoes, etc.