-
1
make the cake Preheat the oven to 300.
-
2
Butter a 9-inch square cake pan.
-
3
In a medium bowl, whisk the flour with the baking powder.
-
4
In another medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form.
-
5
In a large bowl, beat the egg yolks with the sugar at medium-high speed until pale and thickened, about 3 minutes.
-
6
At low speed, beat in the whole milk, then beat in the flour mixture.
-
7
Using a rubber spatula, fold in the beaten egg whites until no white streaks remain.
-
8
Scrape the batter into the prepared pan and bake in the center of the oven for about 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
-
9
Transfer the pan to a rack and let the cake cool completely, about 2 hours.
-
10
Using a fork, poke holes all over the cooled cake.
-
11
In a large bowl, whisk the condensed milk with the evaporated milk, heavy cream and vanilla.
-
12
Spoon the milk mixture all over the top of the cake, allowing the cake to absorb it before adding more.
-
13
Let the cake stand for 30 minutes.
-
14
meanwhile, make the meringue In a small saucepan, combine the sugar with 1/4 cup of water and simmer over moderate heat, without stirring, until the syrup reaches 238 on a candy thermometer, about 10 minutes.
-
15
In a standing mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy.
-
16
Continue to beat until soft peaks form.
-
17
Gradually drizzle in the hot syrup and beat at high speed until the meringue just holds stiff, glossy peaks.
-
18
Beat in the vanilla.
-
19
Pour off any excess milk from the cake.
-
20
Invert the cake onto a platter.
-
21
Swirl the meringue decoratively over the top of the cake.
-
22
Using a kitchen blowtorch, lightly brown the meringue, then serve.
