I could not let Cinco de Mayo come without one more tasty and festive dessert . I can not get enough of this festival brings flavors and this recipe is top. I did classical Tres Leches before, but it's like a whole different league. Coconut and creamy Dulce de Leche seem to be the perfect additions to a cake that is already pretty amazing.
A dense sponge cake soaked in a mixture of creamy coconut milk, dulce de leche, milk and rum. fresh whipped cream is stacked on top and sprinkled with more dulce de leche and toasted coconut. I made a point to really just make a mess of trim, going for the "rustic" look with dulce de leche oozing from the sides of the cake and I loved the way it appeared. The basic cake is really solid, good performance even with all the liquid poured in and toppings piled on top.
The basic sponge cake is not difficult and I did love the step "soaking", located in a therapeutic way to pour the liquid on the cake look and absorb everything . You can really adapt this recipe to your taste by using different "milks" you have on hand, but I really like the mix I used. Rum added a fun kick and coconut milk and dulce de leche made each bite really full of flavor. This cake and lasts for a few days in the fridge, so assuming I can control myself now, I should be able to have another slice come Cinco de Mayo! :)
- 4 eggs, room temperature, separated
- ¾ cup flour
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 1 16 oz coconut milk box
- ¼ cup dulce de leche (or caramel sauce)
- ½ cup whole milk
- 1 tablespoon rum
- 1 cup whipping cream
- ½ grilled cup coconut
- dulce de leche for drizzling
- Preheat oven to 350 ° F. Generously butter the inside and sides of an 8 or 9-inch round cake pan and line * with a round of parchment. Sprinkle with flour, set aside.
- In a large bowl, combine the egg yolks and ½ cup of sugar. Whisk until smooth and creamy. Put aside.
- In a clean mixer bowl or large bowl, beat the egg whites on medium high using a whisk attachment until soft peaks form. Gradually add sugar while the mixer is running and continue beating until stiff peaks form.
- Pile about a third of the egg whites into the yolk mixture. Gently fold together until smooth. Add half of the flour and continue to fold gently, being careful not to deflate the egg whites. Repeat with another third of the egg whites, the rest of the flour, and the last third of whites. Do not over mix, but the dough should be smooth, airy and fluffy.
- Pour batter into prepared pan. Bake for 20-30 minutes, or until top of cake springs back when lightly touched and a toothpick inserted in center comes out clean.
- Run a knife around edge of cake pan and invert the cake onto a rack. Peel off the parchment, then turn the cake at the place so it can cool.
- While the cake is baking, mix the ingredients soak in a cup to measure liquid and set aside.
- After the cake has cooled down for about 15 minutes, use a fork to prick all over, not to mention the sides, edges and all over the top. Try to get close enough to the cake bottom.
- Use a spoon or pour the soaking liquid on the cake, a little at a time, until absorbed before adding more. I would use the spoon and gently press the liquid into the cake ** It may seem a lot of cash, but use as much as you can soak the cake.
- cool the cake in the refrigerator for an hour (or more) to really let the flavors soak and fixed.
- Meanwhile whip the cream and once the cake is cold, dollop with whipped cream, drizzle with extra dulce de leche and sprinkle over the toasted coconut.
- Store in the refrigerator until you are ready to serve.
actulally ** I used one of these syringes to give the Hugo medicine for this step. (Clean, of course.) I want to pull up the liquid and then literally "injected" into the sides and top of cake. It worked surprisingly well!
Base recipe adapted from Williams Sonoma