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From @Preppy Kitchen

Dulce de Leche Tres Leches Cake

1 hr · Serves 12

1 hrtotal
25 minhands on
13steps
12servings

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Ingredients

For the cake

  • 5 large eggs, room temperature
  • 200 g granulated sugar (1 cup)
  • 1 tsp vanilla extract
  • 200 g all-purpose flour (1 1/2 cups)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

For the milk soak

  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 can (12 oz / 354 ml) evaporated milk
  • 240 ml heavy cream (1 cup)
  • 1/2 cup dulce de leche

For the topping

  • 480 ml heavy cream, cold (2 cups)
  • 30 g powdered sugar (1/4 cup)
  • 1/4 cup dulce de leche, for swirling

Method

For the cake

  1. Preheat the oven to 350°F (175°C) and light grease a 9x13-inch baking dish.

  2. Beat the eggs and granulated sugar together in a large bowl on high speed until pale, thick, and tripled in volume, 5–7 minutes.

  3. Fold in the vanilla extract.

  4. Whisk together the flour, baking powder, and salt in a separate bowl, then gently fold into the egg mixture until just combined.

  5. Pour the batter into the prepared baking dish and spread evenly.

  6. Bake until a toothpick inserted into the center comes out clean, 25–30 minutes.

    Then 25 min of waiting

For the milk soak

  1. Whisk together the sweetened condensed milk, evaporated milk, heavy cream, and dulce de leche in a saucepan or bowl until completely smooth.

For the topping

  1. Poke holes all over the warm or cooled cake with a skewer or fork.

  2. Pour the milk mixture evenly over the entire cake.

    Then 30 min of waiting

    Allow the cake to rest so it absorbs all the liquid completely before topping.

  3. Whip the cold heavy cream and powdered sugar in a bowl on medium-high speed until medium-firm peaks form, 3–4 minutes.

  4. Spread the whipped cream evenly over the soaked cake.

  5. Dollop the remaining dulce de leche over the whipped cream and swirl gently with a skewer or knife.

  6. Slice and serve with extra milk soak or dulce de leche poured over each piece.

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