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Ingredients for the cake:
10 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
15 tablespoons flour
Ingredients for the cream:
1 can of sweetened condensed milk (300 mL)
1 can of evaporated milk (370 mL)
1 can of thick cream (170 mL)
Ingredients for the topping:
3 egg whites
6 tablespoons sugar
Preheat the oven to 300 degrees.
The cake: put the eggs, sugar, salt and vanilla in a bowl and mix with electric mixer at high-speed for 15 minutes. Slowly incorporate the flour by sifting it and folding it into the mix. Generously butter and flour a baking pan (I used a 20 cm pyrex) and pour the mix in it, bake in the oven for 35 minutes until the cake is a light golden colour -when you poke it with a toothpick it should come out clean. Gently take the cake out of the pan and place on a cooling rack, let it cool for at least 30 minutes. Once the cake is cooled, place back into the pan it was baked in.
The cream: In a bowl pour the three milks: condensed milk, evaporated milk and thick cream, whisk well to combine, and then proceed to pour slowly over the cake. It may seem that there is too much liquid, but don’t worry, the cake will absorb it all. Place in the refrigerator for at least an hour.
The topping: mix the 3 egg whites and the 6 tablespoons of sugar in a chilled bowl with an electric mixer at high-speed for approximately 5 to 7 minutes or until soft peaks are formed. Spoon this into a pastry bag (I made one out of a plastic Ziploc bag) and using a pastry tip proceed to decorate the top of the cake; finish it off with a sprinkle of cinnamon.
For this and other recipes visit my blog: http://panchasrecipes.wordpress.com/
En Español: http://recetasdepanchita.com/
Other recipes by Zorymar:
Carne Mechada (Venezuelan Shredded Beef)
Asado Negro (Venezuelan Roast Beef)
Black Bean Soup
Tajadas (Fried Ripe Plantain Slices)
Pastel de Acelga (Swiss Chard Pie)
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