Cream Cake recipe

[JOH]

Our friend Luis Miguel Rodriguez Villa gave us this recipe. It was created by his sister, María Cristina Rodríguez de Littke, who won a contest sponsored by Puerto Rico's San Juan Star for the best tres leches on the island. When we tested it ourselves, we understood why this was the winning entry. It's a very simple version of a dish that can be very complicated to make, and it's sinfully delicious.


Ingredients:

The Cake:

* 3 eggs
* 1 cup sugar
* ¼ cup milk
* 1 cup all-purpose pour
* 1½ teaspoons baking powder
* 1 tablespoon vanilla extract

The Ice Cream Filling:

* 1 can (14 ounces) sweetened condensed milk
* 1 can (12 ounces) evaporated milk
* 1 tablespoon vanilla extract

The Frosting:

* 1 cup whipping cream

Method:

The Cake:
Preheat oven to 350ºF. Separate the eggs. Beat the egg whites unti1 fluffy. Add the sugar gradually and mix well. Blend in the egg yolks, one at a time. Alternately blend in the milk, flour, and baking powder. Add the vanilla and blend well. Pour into a greased, square baking pan, and bake 45 minutes or until a knife inserted in the cake comes out clean. Remove the cake from the oven and pierce it with a fork, making little holes evenly over the surface. Set aside to cool.

The Ice Cream Filling:
In a large bowl, mix condensed milk, evaporated milk, and vanilla extract until well blended. Slowly pour the mixture over the top of the cake.

The Frosting:
Beat whipping cream until stiff. Spread over cake.