Prep 3 hrs 40 mins
Cook 40 mins
Because the cream in Nicaragua is thicker and slightly more acidic than the ultra-pasteurized heavy cream sold in this country, to make the cake more authentic use 1 cup of sour cream and 1 cup of heavy cream for the pint of cream specified in the recipe. Commercial marshmallow cream can be used instead of the meringue. Also, instead of unmolding the cake you can bake it in a glass pan and leave it in there.Pierce it and pour the filling over it right in the pan and refrigerate. When you're ready to serve it, put on the meringue. You will find it is easier to fill, store and the glass pan keeps the cake and filling ( which still resembles a heavy milk) very cold. Because the cake is very rich, it can serve 20.
- 9 egg whites
- 2 cups sugar
- 9 egg yolks
- 1 teaspoon vanilla
- 1⁄2 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 egg yolks
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 pint heavy cream (or 1/2 cup sour cream and 1/2 cup heavy cream)
- 1 teaspoon vanilla
- 1 tablespoon liqueur (I suggest Amaretto) (optional)
- 1 cup light corn syrup
- 1 1⁄2 cups sugar
- 3 egg whites
- FOR CAKE: Beat egg whites until stiff; set aside. Beat the sugar and egg yolks until light, about 3 minutes. Add vanilla and milk, then beat in flour and finally the baking powder. Fold egg whites into the batter and pour into a generously greased 9-by 13-inch pan. Bake 30 to 40 minutes at 350 degrees, or until cake will spring back in center when touched. Let cool. (It's OK if cake falls somewhat at this point.).
- FOR FILLING: Beat the three egg yolks for 1 minute at high speed with an electric mixer. Add the three kinds of milk - evaporated, condensed and cream - and the vanilla and liqueur, and beat thoroughly. When the cake has cooled, unmold it onto a dish. Pierce the cake as thoroughly as possible with a fork. Slowly pour the filling mixture onto the cake, allowing it to soak in without running over the sides.
- FOR THE MERINGUE: Mix 1/2 cup water, corn syrup and sugar in a heavy saucepan and bring to a boil over medium high heat. Cook until mixture reaches 227 degrees on a thermometer, or will spin a thread when drizzled from a spoon ( about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites, whisking constantly while pouring syrup in a steady stream. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least two hours; it should be.
- served very cold.