Ingredients
Cake:
12 eggs
6 ounces sugar
6 ounces cake flour
Pinch of salt
1 tablespoon vanilla extract
Leche:
2 cans condensed milk
2 cans evaporated milk
2 cups whole milk
1 tablespoon vanilla extract
Assembly + Plate:
3 cups heavy whipping cream
1/4 cup confection sugar
1 teaspoon vanilla extract
Fresh strawberries, garnish
Preparation
Cake:
Separate the egg yolks from the egg whites.
Whip the egg yolks and the sugar with a whip attachment in a kitchen aid. Whip until the yolks ribbon. Sift the flour into the yolk mixture in two additions folding in. Add salt and vanilla and continue to mix.
Divide into prepared cake pans lined with parchment paper and sprayed with non-stick spray. Bake at 350 degrees Fahrenheit until golden brown.
Cool on baking racks.
Leche:
Mix the milks and vanilla together in a mixing bowl and set aside.
While the cakes are still warm, pour the milk mixture over three cakes dividing evenly. Put the cakes in the fridge overnight and chill.
Assembly + Plate:
The next day, whip heavy whipping cream with confection sugar and vanilla extract.
Layer the cakes with whipped cream and frost the outside of the cake as well.
Serve with fresh strawberries.
