Prep 30 mins
Cook 50 mins
Published for ZWT III. Recipe from World Recipes. A nice, simple recipe for a much loved traditional Mexican cake.
- 6 eggs, separated
- 473.18 ml sugar
- 473.18 ml flour
- 14.78 ml baking powder
- 118.29 ml milk
- 9.85 ml vanilla
- 368.54 g can evaporated milk
- 396.89 g can sweetened condensed milk
- 225 g can crema, media (Light Cream)
- 2 egg whites
- 0.25 ml salt
- 29.58 ml white corn syrup
- 354.88 ml sugar
- 78.07 ml water
- 9.85 ml vanilla
- Beat egg whites until peaks form. Add sugar gradually. Add yolks; beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk.
- Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend.
- Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
- To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly.
- Frost cake. Keep refrigerated.
I made this for our weekly family dinner. I did not put the frosting on the top as my son-in-law said that his family (from Mexico) does not do that. This cake was a HIT! Everyone dovoured it. Thank you for posting it.
Wow! My other half is a fanatic for Mexican food, having grown up in California. He LOVED this cake. He's had it several times before at different restaraunts and said this recipe was just as good. I cheated on the topping and used cool whip. I didn't find crema, so I used a pint of whipping cream. I put mandarin oranges and kiwi on top. My only issue was the cake was a lot more wet in the center than on the sides. Anyone have any suggestions on how to even it out a bit?
I made this for my mexican themed night and everyone loved it. It is very rich and satisfying - you can't eat too much of it after 4 courses of mexican food lol. TY