Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Fine sea salt
  • 5 Large eggs, separated and at room temperature
  • 1 cup (200g) Granulated sugar, divided into 0.75 cup and 0.25 cup
  • 0.33 cup (80ml) Whole milk
  • 1.5 tsp Pure vanilla extract
  • 12 oz (354ml) Evaporated milk
  • 14 oz (397g) Sweetened condensed milk
  • 0.5 cup (120ml) Heavy cream
  • 1 tbsp Dark rum or brandy
  • 1.5 cups (360ml) Cold heavy whipping cream
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla paste
  • 1 tsp Ground cinnamon
  • 0.5 cup Fresh berries

Instructions:

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a stand mixer, beat egg yolks with 0.75 cup granulated sugar on high speed until pale yellow and the mixture reaches the ribbon stage. Fold in the vanilla extract and 0.33 cup whole milk.
  3. In a separate clean bowl, whip egg whites while gradually adding the remaining 0.25 cup sugar until stiff, glossy peaks form.
  4. Gently fold the egg whites into the yolk mixture. Sift the flour mixture over the batter in three additions, folding gently with a spatula after each addition until just combined.
  5. Pour the batter into an ungreased 9x13 inch baking dish. Bake for 25-30 minutes or until a toothpick comes out clean. Allow the cake to cool to room temperature.
  6. In a pitcher, whisk together evaporated milk, sweetened condensed milk, 0.5 cup heavy cream, and rum. Use a skewer or fork to pierce the entire surface of the cooled cake.
  7. Slowly pour the milk mixture over the cake. Cover and refrigerate for at least 4 hours, or overnight for maximum absorption.
  8. Before serving, whip the cold heavy whipping cream with powdered sugar and vanilla paste until stiff peaks form. Spread over the cake and dust with cinnamon and fresh berries.