Dulce de Leche Cake

My grandmother's family is all originally from Germany. However I think my great grandmother had an obsession with Spanish life which could not only explain how my grandma with German heritage got the name Juanita, but how we ended up with a recipe for Dulce De Leche in the cookbooks!

Ingredients:

Cake:

6 eggs, separated
2 cups granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Cream:

1 cup evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream

Frosting:

1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar, sifted
2 tablespoons milk

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk.

After the cake has cooled, remover from refrigerator and frost the cake. You can also add such topping as strawberries, mango, pineapples. Yum, enjoy!