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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter, softened |
1 1/2 cups sugar |
3 egg yolks |
3 teaspoons vanilla extract, divided |
1 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/2 cup whole milk |
6 egg whites |
1 1/2 cups heavy whipping cream, divided |
1 cup sweetened condensed milk |
1 cup evaporated milk |
1 tablespoon dark rum, optional |
1/4 cup powdered sugar |
garnishes: fresh mint, blueberries |
Directions:
1. Preheat oven to 350°. Grease and flour 8, 8-ounce ramekins. Place on a baking sheet.
2. Beat butter and sugar at medium speed with an electric mixer 2 minutes or until fluffy; mix in egg yolks and 2 teaspoons vanilla.
3. Combine flour and next 3 ingredients; add to yolk mixture alternating with whole milk, beginning and ending with flour mixture.
4. Beat egg whites until stiff; fold gently into batter. Pour batter into prepared ramekins.
5. Bake 30 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes. Pierce cakes with a fork all over.
6. Combine 1/2 teaspoon vanilla, 1/2 cup whipping cream, condensed milk, evaporated milk and rum; gradually pour over warm cake, allowing mixture to soak into cake before adding more. Cover and refrigerate 1 hour or until well chilled.
7. Beat remaining 1 cup whipping cream, powdered sugar, and remaining 1/2 teaspoon vanilla at medium-high speed with an electric mixture until thick. Spread over cakes. Garnish, if desired.
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