It's a fresh take on the classic Latin American cake, featuring a fluffy sponge cake soaked in three types of milk. Topped with fresh strawberries and fresh whipped cream, this cake is sure to impress
In a large bowl of a stand mixer or an electric hand mixer with the whisk attachment, beat the eggs, sugar, and vanilla on medium-high speed until they triple in size, which takes about 5 minutes.
Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Be careful not to overmix to keep the batter light and fluffy and to preserve the air bubbles created by whipping the eggs. This will ensure an airy cake.
Fold in the melted butter mixture the same way you did with the flour. Pour the cake batter into the prepared pan and immediately place it in the oven to bake.
Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean and the cake looks golden brown. Take the cake out of the oven and let cake cool completely over a wire rack
Soak Milk Mixture:
To make the sweet milk mixture, use a food processor to mix together the different kinds of milk and the freeze-dried strawberry powder. The strawberry powder should be completely dissolved into the mixture.
Poke holes in the cake using the back of a wooden spoon, a fork, or a wooden skewer. Pour the sweet strawberry milk mixture over the cake. Refrigerate the cake for at least an hour to let the liquid soak in completely.
Homemade Whipped Cream:
Using a clean stand mixer bowl or a handheld mixer with the paddle attachment, whip the heavy cream, freeze-dried strawberry powder, and powdered sugar, until stiff peaks form.