SEIS LECHES CAKE
This recipe for a tres leches cake (a traditional syrup-soaked confection from Latin America) takes a good thing - namely the combination of milks that saturate its crumb - and doubles it. Instead of just the usual three milks (sweetened condensed, evaporated and heavy cream), it calls for six, adding coconut milk, condensed coconut milk and dulce de leche. Like the original version, it's a dense, puddinglike cake flavored with cinnamon and rum. But here, notes of coconut and caramel lend complexity and even more richness. Serve this in small squares, preferably with a bitter espresso or some tea to sip between syrupy bites.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 18 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup/150 grams sugar, the baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.
- Using an electric mixer fitted with the whisk or beaters, set on medium speed, beat the egg whites until frothy, about 2 minutes. Add the cream of tartar, and beat until thick, fluffy and white but before peaks form, another 2 to 3 minutes. Add remaining 1/4 cup/50 grams of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted, another 3 to 5 minutes.
- Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula.
- Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool for 20 minutes.
- While the cake is cooling, in a small saucepan over medium heat, stir together the coconut milk, evaporated milk, condensed coconut milk, condensed milk, rum and a pinch of salt. Heat until steaming, stirring to dissolve any lumps.
- Use a fork to poke holes all over the top of the warm cake, then cut it into 18 pieces but don't take the pieces out of the pan. Pour milk mixture evenly over the cake. Cover and chill cake for at least 8 hours or preferably overnight (or up to 3 days).
- No more than 4 hours before serving, spread 3/4 cup/180 milliliters dulce de leche over top of the cake. Whip the cream with the remaining 1/4 cup/60 milliliters dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.
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pantera
[email protected]This is the perfect cake for any occasion. It's easy to make, it's delicious, and it's always a hit with my friends and family.
Bacha Lal
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as fluffy as I expected. It was still tasty, but it was a little dense.
Afaq Nisar
[email protected]This cake is so moist and flavorful. I love the way the different milks soak into the cake and create a really unique flavor.
Jibiril Ahmad
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Abdul Sayad
[email protected]I've tried a lot of seis leches cake recipes, but this one is by far the best. It's the perfect balance of sweetness, moisture, and flavor.
Susanna Lopez
[email protected]This cake was a little too sweet for my taste, but I think I could fix that by using less sugar next time.
Noloyiso Khalani
[email protected]I'm not a big fan of seis leches cake, but this recipe changed my mind. It's so delicious and I can't wait to make it again.
Patrick psalmist Praise
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes fresh the next day.
the Adventures
[email protected]I followed the recipe exactly and my cake turned out dry and crumbly. I'm not sure what went wrong.
Mano fatima
[email protected]This is the best seis leches cake I've ever had. The flavors are amazing and the texture is so light and fluffy.
Joy Means
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for special occasions.
Alex Mackenzie
[email protected]This cake was a hit at my party! It was so moist and flavorful, and the frosting was the perfect touch. I'll definitely be making this again.