Bizcocho Mojadito Cake - cooking recipe

Ingredients

Cake Ingredients
3 cups self-rising flour
1 cup unsalted butter
2 cups granulated sugar
4 eggs (separated)
1 cup evaporated milk
1 teaspoon almond extract
Soaking Syrup
1 cup water
1/2 cup granulated sugar
1/4 cup brandy
3 teaspoons almond extract
Almond Buttercream Frosting
2 lbs confectioners' sugar
2 cups crisco vegetable shortening
1 tablespoon vanilla flavoring
3 tablespoons almond flavoring
3 -6 tablespoons water

Preparation

Cake:
Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
Add egg yolks, incorporate one at a time. Then add in flavoring extract.
Lower mixer speed to low and alternately add milk and flour, ending with flour.
Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
Soaking Syrup:
Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
Almond Buttercream Frosting:
Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.