5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch spring form pan.
Beat the egg yolks with 3/4 cup sugar until light in
color and doubled in volume. Stir in milk, vanilla, flour and baking
powder.
In a small bowl, beat egg whites until soft peaks
form. Gradually add remaining 1/4 cup sugar. Beat until firm but not
dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50
minutes or until cake tester inserted into the middle comes out clean.
Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side
of pan. Cool cake completely; place on a deep serving plate. Use a two
prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4
cup of the whipping cream. Discard 1 cup of the measured milk mixture
or cover and refrigerate. Pour remaining milk mixture over cake slowly
until absorbed. Whip the remaining whipping cream until it thickens and
reaches spreading consistency. Frost cake with whipped cream and
garnish with cherries.
Serves 8 - 10
allrecipes.com
Notes: This cake is delicious and just the right amount of moisture for my liking. If you prefer really moist, try Tres Leches Cake (Marcela Valladolid). Either way, they are both super yummy!
