Description
A luscious and delightful Latin-American dessert soaked in a creamy mixture of three different milks, topped with whipped cream and fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 cup heavy cream
- Fresh strawberries for topping
- 1/4 cup powdered sugar (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the eggs and sugar in a separate large mixing bowl until light and fluffy.
- Add the dry ingredients to the egg mixture and mix until well combined. Stir in the milk and vanilla extract.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven, allow it to cool, and poke holes all over the cake.
- Mix together the evaporated milk, sweetened condensed milk, and heavy cream. Pour over the cooled cake.
- Whip the heavy cream and powdered sugar until stiff peaks form, spread it over the cake, and top with fresh strawberries.
- Chill in the fridge for at least an hour before serving.
Notes
For an extra flavor twist, consider adding rum or almond extract to the milk mixture. Use cake flour for a lighter texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg