Tres Leches Cake

When the hype of Dulce de Leche (DDL) went on a year or two ago, I was curious.  Unfortunately this isn't available in Singapore and cooking a can of condensed milk (sealed) in hot water didn't appeal to me at all.  I am so afraid that it will explode.  

It was until I got my hand on a can of DDL that I was prompted once again but I was not well enough to participate in the Bake Along event in April and had been procrastinating till now.

Since it still lingers in my mind and my poor memory might failed me and then I have to ditch this "treasure" when it expired didn't appeal to me.

So this is my attempt.  Just to kill the curiosity in me, let me present to you Tres Leche Cake.

I only poured in half the full amount of the milk mixture as I was worried that the cake will become too soggy to eat as my family don't fancy mushy food besides porridge.  So to avoid ditching the whole cake into the bin, I held back.

A mistake I must say.  First of all, the cake was not evenly soaked as you can see from the streak.  Next, as the milk mixture was not enough for the cake to fully absorb the liquid, the cake was rather dry just like a Genoise cake.  

Luckily for me, my helper didn’t finish up the milk mixture so I managed to add on more after the cake was cut.  My son was lapping it up so quickly that he asked for a second piece.  Perhaps it was sweet cake that he likes (actually it was me telling him that this is a sweet cake so that he will eat it, you know the psychology thinking *wink*).

Now I have further soaked the remaining cake slices.  Let's hope this was what the actual texture was meant to be.

The other day, J also gave me some Frosty Whip Whipping Creme sample to try.  This is my first time using whipped cream powder. 

The powder is white and thus this will be a perfect base for colouring.  Initially I did a 1:1 ration and finds that the consistency is very thick.  I added in another 100ml to get the consistency that I prefered.  So it is pretty easy to adjust to your liking.  You don't have to worry that you will overwhipped.

As for the taste, it tasted like ice cream.  Now I suspect Swenson Ice cream cake is also using it as it tasted similar.  

The texture of this cream is a little heavier than fresh whipping cream but with such ease; I think it is fastest and easiest way to frost a cake.  Zero failure rate.

Only set back I guess is that we need to buy a big bag and have it stored inside the fridge.  

What you need:

Milk Mixture

600g Fresh milk
100g Dulce de Leche
115g Whipping cream
2 tbsp of rum (I added this)

Put DDL in a heatproof bowl and stir in whipping cream. Bring fresh milk to a boil and pour over DDL and cream. Stir to melt DDL and leave to cool in the fridge.

For the Cake

4 large Eggs
133g castor sugar
1/2 tsp Vanilla extract
133g Cake flour

Method:

Preheat oven to 180ºC and greased and lined an 8" round pan.

Beat eggs, sugar on high speed for about 5 mins on a stand mixer

Beat in vanilla and sift in cake flour.  Fold gently. 

Pour batter into pan and bake for 30mins or until cooked.

Let cake cool in pan for 5 mins , remove and let cool on wire rack.

Assemble:

Using a cake pan, place 2 sheets of cling wrap over-lapping each other over the pan.

Cut off the top crust of the cake. Then place the cake into the cake pan, top side up.

Pour the milk mixture over the cake all around, fold cling wrap over the cake and chill overnight.  (Don't worry about the cake turning soggy)

Next day, remove the cake from fridge and unwrap. Turn the cake over to a plate and turn it up again. 

Whip some cream and spread it on top on the cake.

Source: Table for 2 or more