Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch springform pan.
Large Eggs (6)
Whites and half of the
Granulated Sugar (1/2 cup)
in a large mixer bowl until stiff peaks form.
Combine the Yolks and remaining Sugar in a medium bowl; beat until light yellow in color.
Fold the egg white mixture and
All-Purpose Flour (1 cup)
alternately into the egg yolk mixture, then pour into the prepared pan.
Bake for 15 to 20 minutes or just until golden and a wooden pick inserted in the center comes out clean. Remove from the oven to a wire rack.
La Lechera® Sweetened Condensed Milk (1 can)
Half and Half (1 can)
Evaporated Milk (1 can)
Brandy (1/4 cup)
Vanilla Extract (1 tsp)
in a medium bowl; stir well.
Prick the top of the cake thoroughly with a wooden pick. Pour 2 cups of cream over the cake. Spoon the excess cream from the side of the pan over the top of the cake. Let stand for 30 minutes or until the cake absorbs the cream. Remove the side of the pan.
Whipping Cream (1 cup)
Granulated Sugar (2 Tbsp)
Vanilla Extract (1/2 tsp)
in a small mixer bowl until stiff peaks form.
Spread over the top and sides of the cake. Serve immediately with the remaining cream. Garnish with
Fresh Raspberries (to taste)