Description
A light and airy cake soaked in three types of milk and topped with sweetened strawberries and whipped cream.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 5 large eggs
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- 2 cups strawberries, hulled and sliced
- 1 tablespoon sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
1. Prepare the Crust:
- Preheat the oven to 350Β°F (175Β°C) and grease a 9Γ13 inch baking dish.
- Separate the eggs, placing egg whites in one bowl and yolks in another.
- Beat egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in whole milk and vanilla extract.
- Whisk the flour, baking powder, and salt, then gently fold into the yolk mixture.
- Beat egg whites on high speed until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter and pour into the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool then poke holes all throughout the cake using a fork.
- In a mixing bowl, combine evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Pour over the cooled cake.
- Refrigerate the cake for at least 2 hours or overnight.
- Combine sliced strawberries with sugar and let them sit for 15 minutes.
- Before serving, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form. Spread over the cake.
- Top with sweetened strawberries and serve.
Notes
You can customize the seasonings to taste.