This is a delicious refrigerated cake with a syrup of condensed milk, evaporated milk and milk as well as a meringue icing. Popular in Mexico, this cake is very sweet. Decorate with fruit or chocolate, or a combination of both.
Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this, you just heat to liquify a sugar syrup, sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites, but they still look like white, fluffy clouds. - 27 Jul 2007 (Review from Allrecipes USA and Canada)
A way to avoid having too much liquid is to pour the milk mixture over the cake as soon as the cake comes out of the oven. Hope this helps! - 19 May 2001 (Review from Allrecipes USA and Canada)
This recipe is great. I make it in a 9x13 dish. When I take it out of the oven .I take a knife and skim off the skin(light brown part),while it is hot. While it is still warm, pour your milk mixture over, no need to poke holes,put in fridge overnight. This cake gets better the longer it sits. I don't use merginue.Sometimes I use 2 cans of sweetened condensed milk and I cup of milk.I love it this way. - 30 May 2004 (Review from Allrecipes USA and Canada)