Tres Leche With Dulce De Leche |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is the best Tres Leche cake I have found. My BIL requests it every year for his birthday. It's a lot to take in but is well worth the effort. My only word of warning is to make sure that the cake absorbs every bit of the milk syrup - it is really what makes the cake. Ingredients:
cake batter |
2 cups cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
6 large eggs, separated |
2 cups granulated sugar |
2 teaspoons vanilla extract |
1/2 cup whole milk |
milk syrup |
1 (14-ounce) can sweetened condensed milk |
1 1/4 cups heavy cream |
1 (14-ounce) can evaporated milk |
2 tablespoons light rum (more if you're in the festive mood) |
dulce de leche |
1 quart whole or goat’s milk |
1 cup granulated sugar |
1 tablespoon dark corn syrup |
half stick cinnamon, or more to taste |
frosting |
4 egg whites |
1/2 teaspoon cream of tartar |
1/2 cup water |
1 cup light corn syrup |
1 1/2 cups sugar |
Directions:
1. CAKE:
2. Preheat oven to 350°F.
3. Grease and lightly flour a 9 x 13 baking dish. Sift flour, baking powder, and salt together.
4. Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer.
5. Continue mixing and slowly add the milk. Then start adding the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.
6. Pour batter into a greased and lightly floured 9 x 13 baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Allow cake to cool on a wire rack for 20 minutes.
7. Now it's time to get fancy. Invert the cake onto a jelly roll pan or a baking tray with a raised edge on it - something to catch the syrup! Use a fork to repeatedly pierce the top of the cake.
8. MILK SYRUP
9. Whisk together the sweetened condensed milk, evaporated milk, heavy cream and rum in a mixing bowl, until well blended. Pour syrup over the cake a little at a time, until it soaks through. This is a cake that demands patience! Pour the milk syrup slowly and let it soak in. Use your fork to help it along a bit, piercing here and there through the syrup until it soaks in. Keep doing this until most of the milk syrup is absorbed. Don’t worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.
10. Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.
11. DULCE DE LECHE:
12. Bring all ingredients to a boil in a large, heavy-bottomed saucepan (four to five times greater in volume than amount of liquid), stirring with a wooden spoon. Reduce heat to low and continue stirring, almost constantly, for 30-40 minutes. The sauce is done when it coats the back of the spoon. Cool to room temperature. (Refrigerate if not serving immediately, but bring to room temperature before serving.)
13. FROSTING
14. Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat. While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes. Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake. To serve, cut individual squares, top with a red maraschino cherry, and serve cold.
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