Pastel de Mazapan / Marzipan Cake

INGREDIENTES / INGREDIENTS

• 435 grams vanilla cake flour (about 3 1/2 cups)
• 1 cup water (240 ml)
• 1/2 cup oil (120 ml)
• 3 eggs
• 3 marzipan candies
• For the tres leches mixture
• Evaporated milk
• 1/2 cup heavy cream (120 ml)
• Sweetened condensed milk
  • For decorating:
• Whipping cream
• 1 package cream cheese (Philadelphia-style, 8 oz/226 grams)
• 4 marzipan candies

PASOS / STEPS

1. In a mixer, combine the cake flour, eggs, water, and oil. Add 2 marzipan candies and mix well. Pour the batter into a baking pan and bake for 30 to 45 minutes.
2. Prepare the tres leches mixture by combining the evaporated milk, heavy cream, and sweetened condensed milk.
3. Once the cake is done, let it cool for 20 minutes, remove it from the pan, and let it cool for another hour.
4. Line the pan with plastic wrap. Poke holes in the cake with a knife or skewer, pour the tres leches mixture over the cake, and refrigerate overnight.
5. After chilling overnight, remove the cake and decorate.
6. Whip the cream until it doubles in volume, then add the cream cheese and mix. Use this mix to decorate the cake.