Description
A nostalgic dessert of moist sponge cake soaked in three types of milk, blending rich flavors and comforting textures.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup dulce de leche
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, combine flour, baking powder, and salt. Whisk together.
- In a separate bowl, beat eggs and sugar until light and fluffy.
- Stir in vanilla extract and whole milk to the egg mixture.
- Gradually add the flour mixture to the egg mixture, folding gently.
- Pour the batter into the baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes then poke holes in the surface with a fork.
- Mix the evaporated milk, sweetened condensed milk, and dulce de leche; pour over the cooled cake.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form; spread over the cake.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
The cake improves in flavor when chilled overnight. Cover it with plastic wrap to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg