Ingredients
Units
- 8 eggs
- 1 cup of sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 can (400 grams) of lucuma puree or 5 tablespoons of Lucuma powder
- 1 cup milk
- 1 can (354 ml.) Evaporated milk
- 2 cups cold fresh cream
- 1/4 cup sugar
Instructions
- Prepare a 22x33cm or 9x13inches baking pan with baking spray.
- Preheat the oven to 350F or 180C.
- In a bowl, place the eggs, sugar, and vanilla. Beat until blended, 20 seconds. Warm in a water bath, stirring until it reaches a temperature of 46C or 116C.
- Beat with mixer on high speed for 10 minutes. It should raise three times its size and form soft peaks.
- Add the flour and incorporate it with a spatula with folding gentle movements.
- Pour into the prepared baking pan and bake for 25 minutes, rotating the pan halfway through cooking.
- Remove from oven when golden and bury a stick that comes out clean. Cool on a wire rack for 15 minutes.
- Mix the milk, evaporated milk, and lucuma puree or powder. Pour on top of the cake.
- Refrigerate overnight or for at least 2 hours.
- Whip the cream on high speed until soft peak forms. Add the sugar and continue to beat until stiff peaks. Use it to decorate and top the cake.
- Keep refrigerated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Sweets
- Method: Baked
- Cuisine: Chilean