This is a Latin American dessert, a soaked cake with 3 different types of milk: sweetened condensed, evaporated milk and normal cow milk.
Ingredients
Cake:
5 eggs
2 cups all-purpose flour
1 cup sugar
1/4 cup butter
1 ts. vanilla extract
1 ts. baking powder
1/2 cup milk
For soaking (Three milks):
1 cup of milk
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk(400gr)
Coating (optional)
Option 1. Cream Coating:
1 cup sugar
1 ts. vainilla
1 1/2 sup heavy whipping cream
Option 2. Meringue Coating: 3 egg whites
5 spoons sugar
Recipe
The clue of this recipe is the way of mixing the ingredients, so pay attention.
Cake
Preheat oven to 350ºF (180ºC).
Beat 5 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually add the sugar until mixture holds soft peaks. Add the flour gradually, then the milk, reserved egg yolks, melted butter, 41 ts vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Put the mixture into a greased 9x13-inch baking pan.
Bake in preheated (180ºC) oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan.
Soaking (Three milks)
Whisk sweetened condensed milk, evaporated milk, and normal milk in a bowl. Use a fork to score deep lines into the top of the cake and pour 3-milk mixture over cake, allowing the mixture to soak in.
Coating
In my opinion the cake is already delicious without any coating and is also healthier. But, if you want to add a coating on top, here you have two options.
Option 1. Cream Coating
Beat cream, sugar and ts vanilla extract in a bowl. Spread over the cake.
Option 2. Meringue Coating
Beat the white eggs until stiff, add the sugar and keep whisking. Spread over the cake.
Keep on the fridge.
