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Time needed: 1 hour.
Makes: 1 dish
Corn flakes cereal
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 pieces large eggs
1 cup sugar, divided
1 teaspoon vanilla extract
1/3 cup whole milk
1 can evaporated milk 340ml
1 can sweetened condensed milk 300ml (2/3 of a 400ml can)
1/3 cup heavy whipping cream
2 cups heavy whipping cream
2 tablespoon granulated sugar
Preheat the oven to 180 degrees Celsius. Grease the bottom and sides of the baking dish with softened butter and set aside.
In a bowl, sift together the flour, baking powder, and salt.
In another bowl, beat the yolks with 3/4 cup sugar on high speed, until creamy and the color has turned a pale yellow. Add the milk and vanilla then mix well.
Stir the dry ingredients into the egg yolk mixture until everything is well combined. Set aside.
In a separate bowl, whisk the egg whites until soft peaks. Gradually add the sugar while continuously whisking until stiff peaks form.
Carefully fold in 1/3 of the egg whites at a time into the cake batter until everything is well combined, making sure not to deflate the mixture.
Pour batter into the prepared baking dish and bake for 30-35 minutes. Let cool
In a bowl, mix together the condensed milk, cream, and evaporated milk until well combined.
Once the cake has cooled, pierce all over with a fork and drizzle the milk mixture on top. Allow the cake to rest and absorb the mixture for 30 minutes.
In a bowl, whip cream and sugar together until stiff peaks.
Spread a thick layer of cake frosting on top of the soaked cake and top with a layer of cornflakes.