Doesn anybody have a good Dulce de Leche cake recipe?!
Answers: I've tried to make it but it always comes out as a cakey, soupy mess. I love this cake and really want to know of a good recipe. Thanks!
Tres Leche Cake
CAKE:
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
SYRUP:
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) can evaporated milk
1 1/4 cups heavy cream
2 tablespoons light rum
FROSTING:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup water
1 1/2 cups sugar
1 cup light corn syrup
1. Preheat oven to 350 degrees F. Grease and lightly flour a 9x13-inch baking dish.
2. To prepare the cake, sift together the flour, baking powder, and salt.
3. 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. As you continue mixing, slowly add the milk. Then add 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.
4. Pour batter into the baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Remove from oven and allow cake to cool on a wire rack for 20 minutes. 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.
5. For the milk syrup, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and rum in a mixing bowl, until well blended. Slowly pour syrup over the cake a little at a time and let it soak in. Be patient! Use your fork to help it along a bit, piercing here and there through the syrup 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.
6. Cover the syrup-drenched cake in plastic wrap and refrigerate for at least 3 hours before frosting.
7. For the frosting, 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 high heat, stirring constantly, until a candy thermometer reads 230 degrees F. Remove from heat. While beating the egg whites with an electric mixer, pour the hot syrup into the egg whites all at once; continue beating for about 5 minutes. With the addition of the hot syrup, your frosting should “puff up” and thicken. Let the frosting cool at room temperature. Use a wet spatula to spread a thick layer of the frosting on the top and sides of the cake.
8. To serve, cut individual squares, top with a red maraschino cherry, and serve cold.
Take a look at these:
http://search.foodnetwork.com/food/recip...
From what I can gather, Dulche de Leche originally refered to a caramel like topping that was used on a Tres Leches cake. But here are the recipes I found for both the Dulce de Leche and the Tres Leches cakes.
Dulce de Leche Cream Cake
1 (18.25-ounce) package white or yellow cake mix
1 (14-ounce) can sweetened condensed milk
1/3 cup caramel ice cream topping
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup sliced almonds, toasted
1. Prepare cake mix according to package directions for 13 x 9-inch baking pan; cool completely in pan on wire rack.
2. Place sweetened condensed milk in a large, microwave-safe bowl. Microwave on MEDIUM power, stirring halfway through, for 4 minutes. Reduce to MEDIUM-LOW power; microwave, stirring with wire whisk every few minutes, for 16 to 24 minutes or until thick and light caramel colored. Stir in caramel topping. Cool for 15 minutes. Spread evenly over cake. Cool completely.
3. Beat cream in a large mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff peaks form. Spoon over cake; sprinkle with almonds. Refrigerate for 1 to 2 hours.
Makes 12 servings.
Tres Leches Cake (this is a Mexican cake, translates to Three Milks)
INGREDIENTS:
* 1 1/4 cup cake flour
* 1 teaspoon baking powder
* 1 cup sugar
* 1/3 cup oil
* 5 eggs, large
* 1 teaspoon plus 1 teaspoon vanilla extract
* 1 cup plus 1/2 cup milk
* 1 cup sweetened condensed milk
* 1 cup plus 3/4 cup heavy cream
* 1 tablespoon rum
* 1 pinch salt
* optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature.