1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. Kosher salt
3 extra large eggs at room temperature
1 c. plus 5 Tbsp. granulated sugar (decrease the cup by 2 Tbsp. and
use the 5 Tbsp. for the strawberries)
2 tsp. pure vanilla extract
1/2 c. whole milk
1 1/4 c. heavy cream
1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
1/2 tsp. almond extract
seeds scraped from one vanilla bean (Sprouts and Natural Grocer sell
8 c. sliced fresh strawberries
sifted confectioners' sugar for dusting
whipped cream for topping
Preheat oven to 350 degrees. Butter a 9x13-inch baking pan.
Sift flour, baking powder, and salt into a small bowl and set aside.
Beat eggs, 1 c. sugar, and vanilla extract with an electric mixer
on High for 10 minutes (YES, 10 minutes!) until light and fluffy.
Reduce speed to Low and slowly add half the flour mixture, then the
whole milk, and then the remaining flour mixture. Pour the batter
into the prepared pan, smooth the top, and bake for 25 minutes
until cake springs back when lightly touched in the center and a
cake tester comes out clean. Cool in the pan for 30 minutes.
Whisk together heavy cream, evaporated milk, sweetened condensed
milk, almond extract, vanilla seeds, and almond extract. Using a
skewer, poke holes all over the top of the cooled cake. Slowly
pour cream mixture over the top, allowing it to absorb completely
before pouring on more mixture. Cover cake with plastic wrap and
set in refrigerator for at least 6 hours.
To serve, toss strawberries in 5 Tbsp. sugar. Dust the cake with
confectioners' sugar, cut in squares, and place on dessert plates.
Surround with strawberries and add a dollop of whipped cream on top
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