1-1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
3 extra-large eggs, at room temperature
1 cup plus 5 T. granulated sugar
2 tsp. pure vanilla extract
1/2 cup whole milk
1-1/4 cups heavy cream
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
1/2 tsp. pure almond extract
Seeds scraped from 1 vanilla bean or 1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Butter a 9×13 inch baking pan. Sift flour, baking powder and salt into a small bowl and set aside. Place eggs, 1 cup of granulated sugar and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes until light yellow and fluffy. Reduce speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean, Set aside to cool in the pan for 30 minutes.
In separate bowl, whisk together heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds or extract. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
1 carton heavy cream, whipped stiff
2 T. creme fraiche
The whipped cream on top may be made several hours ahead by adding 2 T. creme fraiche (French sour cream). It stabilizes the cream so it won’t separate. Enjoy!
Added Note: I made this recipe using a box white cake mix and it turned out just fine.