White Chocolate Dulce De Leche Tres Leches
| PREP TIME: 30 MIN | COOK TIME: 30 MIN | TOTAL TIME: 60 MIN |
You will make me once and make me again and again. Talk about a treat!
Ingredients
Sponge Cake
- 1 Cup All Purpose Flour
- 1 Cup Cup Cake Flour
- 1 1/4 Cup Caster Sugar(or blend cane sugar)
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter
- 1 Cup Milk
- 3 Eggs
- 1 Egg White
- 5oz White Chocolate
- 1/2 Tbsp Vanilla
Tres Leches Milk Blend (13x9 cake pan)
- 1 Can of 14oz Condensed Milk
- 1 1/2 Cups Milk
- 1 Cup of Evaporated Milk
- 1/2 Tsp of Vanilla
- La lechera dulce de leche
Whipped Cream
- 1 1/2 Cups Heavy Whipping Cream
- 3 Tbsp Sugar
- 1 1/2 Tsp Vanilla
Instructions
Sponge Cake
- Preheat Oven to 350F and spray a 13x9 Pan with Non stick spray.
- Bring water to a boil. I use a 2 Qt sauce pan. You’re going to want to fill it about 3/4 of the way. This makes sure you don’t have water going over when you insert your mixing bowl.
- Next, add your eggs to your mixing bowl and using the pan as a double boiler for your mixing bowl whisk until combined. Quickly add your sugar. This step is crucial you don’t want your eggs to begin to cook because the bowl will get hot very quickly.
- Whisk your eggs and sugar until well combined. Continue to stir your eggs to avoid them cooking. When the sugar has melted you’re ready for the next step.
- Remove egg and sugar mixture and beat on a stand mixer with the whisk attachment on high speed for 5 minutes. While your eggs are mixing you’re going to want to melt the butter, milk and chocolate in this order. First microwave your milk and butter for one minute. Next add your choclate and stir until starts to melt. Microwave the whole mixture for 45 seconds and stir well until it melts completely. If the chocolate is not fully melted micriwave for another 30 sends and stir until melted.
- The egg mixture will become thicker and lighter in color. This is called the ribbon stage.
- On a separate bowl sift together the flour, baking powder and salt. Incorporate to your ribbon stage eggs and sugar in two additions whisking together but do not over mix.
- Add vanilla to your butter and milk and on the bowl where initially you had your flour you’re going to move half of your batter from the bowl.
- Add your milk and butter mixture to the separated bowl with the batter and whisk until combined. Next, you will add that mixture to the other portion of the batter that was left on your mixing bowl. Whisk until combined but do not over mix we want a soft moist cake.
- Bake for 25-30 mins or until a toothpick comes out clean it will be a beautiful light color.
- Allow cake to cool and begin to work on your milk blend mixture.
Whipped Cream
- Pour whipping cream, sugar and vanilla on a mixing bowl with a whisk attachment or a hand mixer and whisk until you have firm peaks but still a soft whipped cream.
Put it all together
- Once your cake is completely cooled, poke some holes with a fork all around. Then, pour your tres leches milk blend in two to three additions or until it has soaked all the milk. You want to allow all the milk to soak in, this could take 20-30 minutes.
- If making the cake into cake cups then cut the cake into cubes and divide evenly on whatever size cups you are using. Fill with milk about 3/4 of the way allow for the milk to soak then add enough milk to allow it to be filled 3/4 of the way for finished product. Top with whipped cream and garnish with berries.
TIPS
Sponge cake batter does not like to sit out. Once youve completed your batter add to pans and put in the oven right away. If the batter waits out even more then 5 minutes the texture of the cake changes after being baked.Share your pics with me on social media! #sweetmelibakery
