Ingredients: |
Ingredients: 1 ½ cups all purpose flour
1 tsp. baking powder
½ tsp. sea salt
6 large eggs
1 cup sugar
¼ cup water
4 tsp. vanilla extract
1 14 ounce can sweetened condensed milk
1 13 ounce can evaporated milk
3 cups heavy cream
2 tbsp. sugar
Fresh mangoes, strawberries, blackberries or other fresh fruit sliced
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Directions: |
Directions:Preheat oven to 350º. Coat a 9 x 3 inch springform pan with a vegetable spray like PAM.
Sift the flour, baking powder and salt together in a medium size bowl. In a separate bowl, mix the eggs and sugar together on high speed for about 5 minutes or until the volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well. Gently fold the flour ingredients into the egg mixture. You can use the mixer on the slowest setting or fold the flour in with a spatula. Pour the batter into the springform pan and bake for 35 – 45 minutes. Be sure to place the cake in the center of the oven. The cake is done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes. Place a plate over the cake and turn it upside down. Release the springform pan. The bottom of the cake may stick a bit, so use a knife to cut along and release the cake. Place your hand over what is now the bottom of the cake and turn the cake over onto your hand. Gently place the cake right side up onto your serving dish. Make sure the serving dish has a lip to hold in the milk. Set the cake aside to cool completely. Use a serrated knife to slice and/or peel off the top skin of the cake. When the cake is cool, whisk together in a bowl the evaporated milk, the condensed milk, 1 cup of the heavy cream and 2 teaspoons of the vanilla. Using a long tooth pick, ice pick, or whatever you have available, poke holes all over the cake. The holes will allow the cake to absorb more of the milk. Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. I had to drain the excess milk off of the cake and pour it over the cake again at least 4 times before all the milk was absorbed.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar a little at a time. After all sugar is added, beat on high until stiff peaks form. Spread whipping cream generously on the top of the cake and garnish with fresh fruit. Be sure to refrigerate leftovers if you have any. |
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