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Home Checkerboards With Unsweetened Chocolate

Tres Leche With Dulce De Leche Recipe

Ingredients

How to make it

  • CAKE:
  • Preheat oven to 350°F.
  • Grease and lightly flour a 9 x 13 baking dish. Sift flour, baking powder, and salt together.
  • 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.
  • 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.
  • 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.
  • 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.
  • MILK SYRUP
  • 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.
  • Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.
  • DULCE DE LECHE:
  • 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.)
  • 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 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.

Reviews & Comments 5

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    " It was excellent "
    greekgirrrl ate it and said...
    Super recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    dixiejet ate it and said...
    WONDERFUL recipe,Possumqueen !!! I think I will make this for a get-together soon !
    Was this review helpful? Yes Flag
  • possumqueen 17 years ago
    The Dulce de Leche is a caramel sauce that is drizzled over the cake before serving.
    Was this review helpful? Yes Flag
  • renew20later 17 years ago
    I had this cake a few years ago and this seems alot like the recipe. I am wondering what the Dulce de Leche is for. Where does it go, is it for the frosting? Help. Please answer if you can>
    Was this review helpful? Yes Flag
    " It was excellent "
    rosemaryblue ate it and said...
    Love Tres Leche With Dulce De Leche! And this recipe is "over the top"!!!
    Was this review helpful? Yes Flag

The Cook

possumqueen Small Town, Of A

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