Giselle's Pearls Recipe

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Beat Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar until light and fluffy.

Combine Ingredients

Add the vanilla extract and melted butter to the egg mixture, then gradually add the dry ingredients and milk. Mix until smooth.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Combine Leches

In a bowl, mix the condensed milk, evaporated milk, and whole milk until well combined.

Soak the Cakes

Once the cakes are cooled, poke holes all over the surface with a fork. Slowly pour the leches mixture over the cakes, allowing it to soak in.

Prepare Crème Chantilly

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Frost the Cakes

Spread a generous layer of Crème Chantilly over the top of one cake, then stack the second cake on top and frost the top and sides.

Decorate

Garnish with gold and silver edible pearls on top.