3 tablespoons cajeta (goat's milk caramel spread from Mexican market)
1 (5 ounce) can evaporated milk, divided
1 (14 ounce) can sweetened condensed milk
2 cups whipping cream
2 teaspoons vanilla extract
1/2 cup corn syrup
1/2 cup whipping cream (chill cream, bowl and beaters well)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup sour cream (can use light)
2 tablespoons confectioners sugar
1 teaspoon Frangelico (hazelnut liqueur)
Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch (3-quart) baking
Combine flour, baking powder, baking soda and salt.
In a separate bowl, beat egg whites, adding sugar gradually, until stiff. Add
egg yolks, 1 at a time; beat well. Add flour mixture, water and almond extract.
Mix on slow speed. Pour into prepared pan and bake 30 to 40 minutes, until cake
tester comes out clean. Cool cake. Cover and refrigerate overnight.
Pierce cake all over with a fork.
Milk Mixture: Place cajeta in glass measuring cup. Add 1/4 cup of the evaporated milk; stir,
then beat vigorously until blended. Combine cajeta with sweetened condensed milk,
remaining evaporated milk, cream, vanilla extract and corn syrup in 2-quart saucepan.
Heat to boiling, whisking constantly. Pour Milk Mixture over cold cake, 1 cup at
a time, letting it absorb between additions.
Icing: Beat cream, adding granulated sugar gradually until cream holds peaks. Stir in
vanilla extract. Combine with sour cream, confectioners sugar and Frangelico. Spread
evenly over cooled cake. Refrigerate until served.
Serve in squares, spooning some of the Milk Mixture from the bottom of the pan