Ingredients
6 large eggs, separated1-1/2 cups sugar2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1-1/2 cups water1 teaspoon almond extractTOPPING:1 can (14 ounces) sweetened condensed milk2 cups heavy whipping cream1/2 cup light corn syrup7 tablespoons evaporated milk2 teaspoons vanilla extractICING:1/2 cup heavy whipping cream1/2 cup sugar1 teaspoon vanilla extract1 cup sour cream2 tablespoons confectioners’ sugar1 teaspoon almond extract
Preparation
In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract.
Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Poke holes in cake with a fork. Chill overnight.
In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
In a small bowl, beat cream until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine the sour cream, confectioners’ sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving.
