Monday, November 14, 2011
Recipe tried out in March 2011.
Long fancy name huh, LOL. Simplified, translated it's a 3 milk cake with Dulce De Leche. Refer here if you want to make your own DDL.
I modified the recipe from Rose's Heavenly Cakes. I love the idea of a sponge soaked in milk, muahahahaha! So so sinful. Usually this cake is soaked with evaporated, fresh and condensed milk. But Rose's version ditched the evaporated milk and used cream. I love cream!!!! And I on ther other hand ditched the condensed milk and used DDL. Muahahahahah! I think by now non dairy lovers would have scrammed from my blog.
Being the naughty me, I played with the recipe again... reducing it's liquid amounts and totally cutting off the sugar! It already has DDL in it, how much sweeter do you want right? And I also changed the ratio of condensed milk and in this cake, DDL. Rose will hate me, because this cake is meant to be SWEEEET!
The final result is delicious! If you didn't add the DDL topping on top, it will taste just right, but with the DDL on top, it will be sweet, but not the type of lingering sweetness that makes your throat dry. It's the indulgence type of sweetness. So, omit the DDL topping if you really want to keep it mild. The soaking liquid oozes out just a little, but is enough to soak the cake, but my problem was I didn't pour it evenly. I was trying to take pics of me pouring, hence, the cake was beige in spots. The cake taste wet, like a soggy wet sponge (those that you wash dishes with, LOL) but, it's not crumbly, holds it form well when cut and eaten. Use condensed milk if you prefer it instead of DDL, it's ok. You'll get a very fair cake instead of beige. Tastewise, it won't be caramelly with condensed milk
Each bite of the cake squishes with milk.... Dairy heaven here I come!
Les Treches Cake With Dulce de Leche
Recipe source: Adapted with own preference from Rose’s Heavenly Cakes
The milk mixture
600gm fresh milk
100gm Dulce de Leche (DDL)
115gm whipping cream
Put DDL into a heat proof vessel and put in whipping cream as well.
Bring fresh milk to a boil and pour over DDL and cream. Stir to melt DDL. Leave to cool and chill in fridge until time of use.
4 large eggs
Small pinch of salt
½ tsp vanilla extract
133gm cake flour
1. Preheat oven to 160(fan)/180C. Line the base of a 8 inch round pan
2. Beat eggs salt and sugar on high speed for 5 minutes (8mins with hand mixer then lower to low speed for another 2 mins)
3. Beat in vanilla extract and sift cake flour over eggs and fold.
4. Pour batter into prepared pan. Level and bake for 30 minutes or until cooked.
5. Let cake cool in pan for 5 minutes then remove from pan. Cool cake on wire rack.
1. Prepare the pan previously used to bake the cake. Wash and dry the pan. Place 2 large pieces of cling wrap, criss-crossing each other over pan.
2. Scrape top of cake with a serrated knife. Take care not to remove any cake.
3. Place cake, top side up into cake pan. The cake will bring the wrap down to form its shape.
4. Pour milk mixture over cake, try to pour all around the cake’s surface.
5. Fold cling wrap over cake and chill overnight.
6. Flip cake after an hour for few hours and then flip it again (You can be lazy and skip this step if you want)
200ml whipping cream
½ tsp gelatin +1 Tbsp water
50gm Dulce de Leche
1. Bloom gelatin in water for 1 minute, then either zap in microwave for 20 secs or melt over hot water(refer here). Let gelatin mixture cool down. Meanwhile freeze your bowl intended for whipping cream, and your beaters too.
2. Remove cake from fridge and unwrap. Overturn cake onto a plate and then overturn again onto serving dish (yes dish, there will be leaking milk later), with top side up.
3. When the gelatin has cooled down, remove bowl from freezer and pour in whipping cream.
4. Whip until soft peaks and drizzle in melted gelatin with beaters running on low. Then beat on high again until stiff.
5. Frost cake immediately with whipped cream.
6. Put DDL into a plastic bag and snip off a small corner and SQUUUEEEEEEEEEEZE DDL all over the cream.
7. Serve immediately.
Psst: Lena, it's finally posted! LOL.
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