Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans, toasted
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional toasted pecans for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Beat egg yolks with 3/4 cup sugar until fluffy; mix in whole milk, vanilla extract, and melted butter. Fold in flour mixture.
- In another bowl, beat egg whites until stiff peaks form; gradually add remaining sugar. Gently fold into batter along with toasted pecans.
- Pour batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
- Whisk together the evaporated milk, sweetened condensed milk, whole milk, and melted butter; pour over cooled cake to soak.
- Refrigerate for at least four hours or overnight.
- Beat heavy cream with powdered sugar until stiff peaks form; spread over soaked cake and garnish with more pecans before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 32g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg