Ingredients

• 8 egg whites
• 1 cup sugar
• 8 egg yolks
• 1 1/3 cup all purpose flour (I used gluten free)
• ¾ can (10 ounces) sweetened condensed milk
• ¾ can (9 ounces) evaporated milk
• 2 ¾ cup heavy cream
• 2 teaspoon vanilla
• 4 tablespoons confectioners’ sugar

Instructions

Heat oven to 350 degrees. Grease and flour a 10 inch* spring form pan.

In the bowl of a standing mixer (or in a large bowl with a hand held mixer) beat egg whites and ½ cup of the sugar until stiff peaks form.

In a large mixing bowl whisk together the egg yolks and remaining ½ cup of sugar until fully mixed together, thick and pale yellow.

Alternating, fold in egg whites and flour into egg yolk mixture until fully combined. Spoon batter into prepared pan.

Place pan into preheated oven and bake 28-30 minutes until toothpick inserted into middle of the cake comes out clean and slight browning has occurred on top of the cake. Allow cake to cool still in pan on a wire rack for 10 minutes.

In a medium bowl combine the sweetened condensed milk, evaporated milk, ¾ cup of cream and 1 teaspoon of vanilla.

Using a wooden skewer, poke holes in the top of the cake approximately 1 inch apart. Slowly pour the milk mixture over the cake allowing it to soak in before pouring more. Be sure to cover the entire cake. NOTE: my cake sunk in the middle a bit so the milk pooled there. I poured it very slowly around the cake allowing it to sink in before pouring more.

Allow cake to sit for 30 minutes to ensure milk mixture has been absorbed.

Remove spring form sides of the pan. Allow cake to cool completely before frosting.

In the bowl of a standing mixer (or in a large bowl with a hand held mixer) beat together the 2 cups of cream, remaining teaspoon of vanilla and the confectioners’ sugar until stiff peaks have formed.

Spread over the top and sides of the cake. Refrigerate 1 hour before serving.

Dessert