6 large eggs
1 cup granulated sugar
1 limes, zested
1 tsp vanilla
heavy pinch of salt
1 cup all-purpose flour
For the three-milks mixture:
1/2 cup sweetened condensed milk
2 cups whole milk
2 cups heavy cream
1 tsp vanilla
2 cups sliced fresh fruit for garnish macerated with ¼ cup liqueur or sugar
Preheat oven to 350°. Grease 2 9” cake pans and line the bottom with parchment. Grease the parchment.
Whip eggs, sugar, zest, vanilla and salt (preferably in the bowl of a stand mixer) until pale and fluffy – thick ribbon stage.
This picture isn’t mine. I forgot to take a picture of my own ribbon stage. For shame.
Gently fold in the flour.
Pour the batter into the cake pans. Bake until the center springs back to the touch, about 25-30 minutes.
While the cakes are baking, place milks, cream and vanilla into a medium-sized pot. Heat over a medium flame, stirring occasionally, until bubbles appear around the edge and steam is rising from the milk. Set aside to cool.
Slice the fruit and toss in a large bowl with liqueur or sugar to macerate. Grand Marnier would be good if you have it. Rum would also kind of rock.
Once the cakes are done, allow to cool for 10 minutes. Gently remove the cake from the pan, using a paring knife around the edges if necessary.
Peel off the parchment, and then return the cake to the pan.
Use skewers or toothpicks (forks will work in a pinch) to make a network of holes in the cake to soak up the milk.
Pour half the milk mixture into each cake, alternating to allow the cake time to soak in the milk.
Hey there owl wallet in the background. How you doing?
Refrigerate at least 30 minutes and serve chilled, garnished with fruit.