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.
  • 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.
  • 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.)
  • 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!
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    " 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 10 years ago
    The Dulce de Leche is a caramel sauce that is drizzled over the cake before serving.
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  • renew20later 10 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>
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    " 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

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