Ingredients
- Nonstick cooking spray, for that cake pan
- 1 1/2 cups all-purpose flour, plus much more for dusting the wedding cake pan
- 1 tablespoon baking powder
- 4 large eggs, separated
- 1 1/2 cups sugar
- 1/2 cup dairy
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 cups heavy cream, divided
- 3 tablespoons orange liqueur (suggested: Grand Marnier)
- 1 tablespoon powdered sugar
- 1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 levels F. Spray and flour a ten-inch cake pan with 2-inch high sides after which line with parchment paper. Grease the parchment paper.
Mix the flour and baking powder inside a medium bowl. Put aside.
Inside a large mixing bowl, utilizing an electric mixer using the whisk attachment, whip the egg-whites until creamy. Using the mixer running, progressively add some sugar and beat to stiff peaks. Beat within the yolks, 1 at any given time, blending well after each addition. Add some flour mixture in 3 additions, alternating using the dairy by 50 percent additions.
Pour the batter in to the prepared pan and bake until a tester placed in to the center arrives clean, about half an hour. Awesome the wedding cake slightly, about ten minutes, then invert onto a platter with 1-inch high sides.
Pierce the top cake throughout having a thick skewer. Mix the sweetened condensed milk. evaporated milk. 1 cup heavy cream and orange liqueur inside a medium bowl. Pour the mix within the cake while warm. Cover and refrigerate until cold, about 3 hrs or overnight.
Combine the rest of the 1 cup heavy cream and powdered sugar inside a medium bowl. Utilizing an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto the surface of the cake and sprinkle using the ground cinnamon.
Recipe thanks to Marcela Valladolid