Description
A rich and indulgent Caramel Three Milks Cake, soaked in a blend of milks and topped with whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour (120g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided (200g)
- 1/3 cup whole milk (80ml)
- 1 teaspoon vanilla paste or extract
- 12 oz evaporated milk
- 14 oz sweetened condensed milk cooked into dulce de leche
- 3/4 cup whole milk (6 fl oz)
- 1 pint heavy whipping cream
- 2 tablespoons powdered sugar (15g)
- 1 teaspoon vanilla paste or extract
Instructions
- Make the dulce de leche by boiling the sweetened condensed milk can for 3 hours. Allow to cool before opening.
- Preheat your oven to 350℉ (175℃) and grease a 9×13″ pan. Whisk together the flour, baking powder, and salt.
- Whip egg whites to soft peaks, gradually adding 1/4 cup sugar until stiff peaks form. In another bowl, beat egg yolks with remaining sugar until pale; add milk and vanilla, mixing until combined.
- Gently fold the flour mixture and then fold in the whipped egg whites. Pour batter into the pan and bake for 25-30 minutes until set.
- Cool slightly, poke holes in the cake, and soak with a mixture of evaporated milk, 3/4 dulce de leche, and whole milk. Cover and refrigerate for at least 6 hours or overnight.
- For the topping, whip heavy cream with powdered sugar and vanilla until medium peaks form. Frost the cake and drizzle with remaining dulce de leche.
Notes
For best results, use room temperature ingredients and allow the cake to cool adequately before soaking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg