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This cake is a classic - and a favorite - of Latin cuisine. It is delicious.
Yield: 4 servings
5 eggs, separated
1½ cups sugar
1 tablespoon vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
1 can evaporated milk
1 can sweetened condensed milk
1 cup half and half milk
½ cup dark rum (optional)
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Maraschino cherries as garnish (optional)
1. Preheat oven to 350º F.
2. Lightly grease and flour a 7 X 10 inch cake pan.
3. Beat the egg whites in the mixing bowl of an electric mixer until soft peaks form, add the sugar gradually with the mixer running, and add 1 tablespoon of vanilla extract. Combine the eggs yolks one at a time. Sift the flour and baking power. Add to the beaten egg mixture.
4. Once the flour is added, do not over beat. Pour batter into a prepared pan, bake for 20 to 25 minutes or until golden brown (to test, insert a wooden toothpick in the center and it should come out almost clean).
5. Meanwhile, stir the 3 milks together with the teaspoon of vanilla extract and the dark rum (optional).
6. Remove the cake from the oven and, while still warm, poke holes into the cake, using a toothpick or a fork. Pour the cream mixture over the cake. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 5 hours or overnight to let cake soak.
7. For the meringue frosting, using an electric mixer, beat the heavy cream, sugar and vanilla until stiff peaks form.
8. Just before serving, remove the cake from the refrigerator and spread the meringue evenly on top of the cake.
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