Unsalted butter, room temperature, for baking dish
6 large eggs, separated
1 cup sugar
1 cup all-purpose flour, sifted
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 cups heavy cream
2 tablespoons confectioners' sugar
1. Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).
2. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes.
3. In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour.
4. Prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Spread over cake. Chill in fridge for 24 hours. Serve! Garnish with toasted coconut or chopped pineapple, if desired.
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