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Ingredients
Cake:
- butter Softened for the pan
- 4.5 oz All purpose flour (1 cup)
- 1.5 tsp Baking powder
- 3/4 tsp Salt
- 5 Large eggs room temperature
- 1 cup granulated sugar
- 1/3 cup Whole milk
- 1 tsp Vanilla extract
Soaking Liquid:
- 1 14 oz can Sweetened condensed milk
- 1 cup Evaporated milk
- 1/2 cup Heavy cream
- 1/2 cup Strong brewed coffee
- Pinch of salt
Topping
- 1 tsp Instant coffee
- 2.5 cups Heavy cream
- 2 TBSP Powdered sugar
- 1 tsp Vanilla extract
- Chocolate curls or toasted sliced almonds to top
Ingredients
Cake:
Soaking Liquid:
Topping
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Instructions
Make the cake:
- Preheat oven to 350º F. Butter the bottom and sides of a 9x13 glass baking dish. Line the bottom of the baking dish with parchment paper and lightly butter the parchment.
- Mix the flour, baking powder and salt in a medium bowl and set aside.
- Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. Using a hand mixer, beat the yolks with 3/4 cup of the sugar on medium speed until pale and creamy, about 2 minutes.
- Add the milk and vanilla to the yolks and beat until combined, 1 minute more.
- Rinse and dry the beaters. Beat the egg whites while gradually increasing the speed to high until they reach soft peaks, about 3 minutes. Add the remaining 1/4 cup of sugar in a stream while continuing to beat on high until firm but not dry peaks form. 1-2 more minutes.
- Whisk a third of the dry ingredients into the stand mixer with the yolks. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.
- Pour the batter into the prepared dish and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool for 10 minutes, then invert the cake onto a cooling rack, remove the parchment, and let cool completely.
- Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.
Soak the cake:
- In a 2qt saucepan, stir together the condensed milk, evaporated milk, heavy cream, coffee, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat.
- With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak.
Top the cake:
- In the bowl of the stand mixer, stir the instant coffee into 2 Tbs. of the heavy cream until dissolved. Add the remaining cream and beat with whisk attachment on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, around 3 minutes (be careful not to over-beat). Spread the whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over the top, and serve cold.
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