TRES LECHES CAKE W/DULCE DE LECHE
Jo Anne Sugimoto
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- 1 c
- all purpose flour
- 1 Tbsp
- baking powder
- 6 large
- eggs, separated
- 1 c
- 1 can(s)
- sweetened condensed milk (13.5 oz.)
- 1 can(s)
- evaporated milk (12.oz.)
- 1 1/2 c
- heavy cream
- 1/2 c
- light rum
- dulce de leche, drizzle
1Preheat the oven to 325 degrees. Prepare a 9-inch baking pan with butter.
2In a medium bowl, whisk the flour with the baking powder.
3In a large bowl, using a mixer, beat the egg whites at medium-high speed until stiff peaks form.
4In another large bowl, beat the egg yolks with the sugar at medium speed until pale and thick, about 3 minutes.
5Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth.
6Scrape the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden in color, do a toothpick test, and if it comes out clean, it is done.
7Remove from the oven to a wire rack and let the cake cool for 15 minutes, then invert it onto a wire rack to cool completely.
8In a 9 x 13 inch baking dish, whisk the condensed milk with the evaporated milk, heavy cream and rum.
9Cut the cake into 3-inch squares and add them to the baking dish, turning gently over once maybe twice. Tilt the dish and spoon the liquid over the squares until well-soaked, about 5 minutes.
10Pour off all but a thin layer of the liquid.
11Cover and refrigerate the cakes overnight.
12Carefully transfer the squares to serving plates and drizzle it with dulce de leche and serve.