This is a recipe for a cake that is originally from Latin America, soaked in three milks and topped with cream. A dream cake, in other words ...
MAKE THE CAKE.
IN ANOTHER MIXING BOWL, WHISK THE EGG YOLKS WITH
BEAT THE EGG WHITES TO SOFT PEAKS WITH AN ELECTRIC BEATER, THEN POUR IN THE REST OF THE SUGAR. Keep beating until the egg whites form firm peaks. Fold them gently into the previous mixture, lifting and turning with a spatula.
POUR THE BATTER INTO THE BUTTERED BAKING TIN OR DISH AND
COMBINE THE EVAPORATED AND CONDENSED MILKS WITH THE CREAM IN A BOWL. Prick all over the surface of the cake with a fork, then pour over this mixture so the cake can gently absorb it. Let it rest for 30–40 minutes.
MAKE THE CREAM FOR TOPPING THE CAKE. Whip the cream with the icing sugar using an electric beater until light. Spread this mixture over the cake, then return it to the fridge before serving. Decorate the cake with maraschino cherries (compulsory!) and serve.
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