Dulce De Leche Cake

Name: Dulce De Leche Cake
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: 10 serving(s)
Ingredients: 2 teaspoons butter; 1 tablespoon flour; 2 cups flour; 2 teaspoons baking powder; 1 1/2 teaspoons fine salt; 6 eggs, at room temperature, separated; 1 1/4 cups sugar; 1/2 cup whole milk; 1 1/2 tablespoons dark rum; 1 tablespoon vanilla extract; 14 ounces can sweetened condensed milk; 12 ounces can evaporated milk; 1 cup heavy cream; 16 ounces jar dulce de leche

Submitted by Brookelynne26

"From Saveur magazine."

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Ready In:: 5hrs
Ingredients:: 14
Serves:: 10

ingredients

2 teaspoons butter
1 tablespoon flour
2 cups flour
2 teaspoons baking powder
1 ¹⁄₂ teaspoons fine salt
6 eggs, at room temperature, separated
1 ¹⁄₄ cups sugar
¹⁄₂ cup whole milk
1 ¹⁄₂ tablespoons dark rum
1 tablespoon vanilla extract
14 ounces can sweetened condensed milk
12 ounces can evaporated milk
1 cup heavy cream
16 ounces jar dulce de leche

directions

Heat the oven to 350°F Grease a 9" × 13" baking pan with the butter and dust with 1 tablespoons of the flour. Invert the dish, tap out the excess flour, and set aside.
Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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