Tres Leches Cake with Dulce de Leche
This Tres Leches is not overly sweet or wet like a lot of Tres Leches i have had.. Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk, at room temperature
1 1/2 cups heavy cream
One 12-ounce can evaporated milk
1 medium cinnamon stick
2 whole cloves
One 14-ounce can sweetened condensed milk
1/2 teaspoon ground cinnamon
Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Let the cake cool for at least 30 minutes.
In a saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.
In a bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.
Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve with Dulce de Leche drizzled over the cake.
Dulce de Leche
1 quart milk
1 cup sugar
1 Tbl Dark corn syrup
In a large, heavy pot, combine all of the ingredients and bring to a boil, until the sugar is dissolved. Reduce the heat and simmer over moderate heat, stirring frequently, until the mixture is reduced to 2 cups and is the consistency of warm caramel, about 40 minutes. Discard the cinnamon stick and let the dulce de leche cool to room temperature.
Transfer the dulce de leche to a blender and puree until smooth. Skim off the foam and transfer to a bowl.