Dulce de Leche Tres Leches Cake
To make this cake, you must soak it with three milks: sweetened condensed milk, evaporated milk and cow’s milk. What you get is a soft and moist cake that’s then topped with a creamy combination of whipped cream and rich 5% Greek yogurt. Create a marbled effect with the addition of dulce de leche and […]
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 6 eggs, at room temperature
- 1 cup (210 g) sugar
- 1 tsp (5 ml) vanilla
- 6 tbsp (90 ml) vegetable oil
- 1 can (354 ml) unsweetened evaporated milk
- 1 can (300 ml) sweetened condensed milk
- ½ cup (125 ml) milk
- 1 cup (250 ml) 35% whipping cream
- ¼ cup (55 g) sugar
- 1 tsp (5 ml) vanilla
- 1 cup (250 ml) 5% plain Greek yogurt
- ⅔ cup (180 ml) dulce de leche
- ½ tsp ground cinnamon
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 10 minutes. With the machine running on low speed, gradually drizzle in the oil. Delicately fold in the dry ingredients using a whisk. Spread the mixture out in the prepared baking dish.
- Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Using a toothpick or bamboo skewer, make several dozen small holes in the cake.
To make this cake, you must soak it with three milks: sweetened condensed milk, evaporated milk and cow’s milk. What you get is a soft and moist cake that’s then topped with a creamy combination of whipped cream and rich 5% Greek yogurt. Create a marbled effect with the addition of dulce de leche and then sprinkle with cinnamon.