Dulce de leche cake

Going along with Cinco de Mayo, I decided to try a traditional dessert. Blaine and Derrick have been talking about this cake which they have had at a place they eat lunch at once in a while. I've never had it, but gave this a shot.  I did get the nod of approval from Derrick, so I felt like it was a success!

Here's what you'll need:

1 cup all purpose flour

1/2 t baking powder

1/4 t salt

5 whole eggs

1 c sugar, divided

1 t vanilla

1/3 c milk

1 can evaporated milk

1 can sweetened condensed milk 

1/4 c heavy cream

Icing:

1 pint heavy cream

3 T sugar

Preheat oven to 350.  Spray 9x13 pan until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat yolks with 3/4 cup sugar on high until yolks are pale yellow. Stir in milk and vanilla.  Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With mixer on pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg mixture into the batter very gently until combined.  Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. 

Combine condensed milk, evaporated milk and heavy cream in a small pitcher. When cake is cool, pierce the surface with a for several times. Slowly drizzle all but about  cup of the mil mixture - try to get as much around the edges of the cake.  Allow the cake to absorb the milk  for 30 minutes.  To ice the cake, whip 1 pint of heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over cake and decorate with strawberries or cherries. Keep refrigerated!  Enjoy!