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Category: Cakes
Prep Time: Cook Time: Total Time:
4 large eggs, separated
1/4 teaspoon cream of tartar
3/4 cup granulated sugar, divided use
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup semi-sweet chocolate chips, melted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy whipping cream
1 cup cake flour
1 cup sweetened condensed milk
3/4 cup evaporated milk
1 tablespoon coconut rum
1 3/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/3 cup caramel sauce or dulce de leche
1/3 cup sweetened flaked coconut, toasted
Heat oven to 350 degrees F. Coat a 13x9-inch glass baking dish with cooking spray.
In a large mixing bowl, using a mixer on high speed, beat egg white and cream of tartar until soft peaks form; add 1/4 cup sugar, and beat until stiff peaks form.
In an additional large mixing bowl, beat together butter and remaining 1/2 cup sugar until creamy. Beat in egg yolks, 1 teaspoon vanilla, baking powder and salt until combined. Beat in cocoa powder and melted chocolate until well combined. Reduce mixer speed to low and beat in 1/4 cup cream and flour until JUST combined. Fold in egg whites until just combined. Place batter into prepared baking dish.
Bake 30-35 minutes or until well risen and no longer wobbly. Cool 10 minutes on a wire rack. Stir together sweetened condensed milk, evaporated milk and rum in a liquid measuring cup. Poke holes all over cake using a wooden skewer. Pour half of milk mixture all over top of cake. Wait 1 minute to allow the milks to soak in. Pour the remaining milk on top. Chill cake for 1 hour before spreading whipped cream on top.
To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together 1 3/4 cups heavy cream, vanilla and cinnamon until stiff peaks form. Beat in caramel syrup until well combined. Spread caramel whipped cream on top of cake. Process coconut in a food processor until finely ground; sprinkle coconut crumbs on top of whipped cream.
Cover and chill overnight.
Makes 10 servings
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CAARMELITA TRES LECHES CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
4 large eggs, separated
1/4 teaspoon cream of tartar
3/4 cup granulated sugar, divided use
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup semi-sweet chocolate chips, melted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy whipping cream
1 cup cake flour
1 cup sweetened condensed milk
3/4 cup evaporated milk
1 tablespoon coconut rum
1 3/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/3 cup caramel sauce or dulce de leche
1/3 cup sweetened flaked coconut, toasted
Heat oven to 350 degrees F. Coat a 13x9-inch glass baking dish with cooking spray.
In a large mixing bowl, using a mixer on high speed, beat egg white and cream of tartar until soft peaks form; add 1/4 cup sugar, and beat until stiff peaks form.
In an additional large mixing bowl, beat together butter and remaining 1/2 cup sugar until creamy. Beat in egg yolks, 1 teaspoon vanilla, baking powder and salt until combined. Beat in cocoa powder and melted chocolate until well combined. Reduce mixer speed to low and beat in 1/4 cup cream and flour until JUST combined. Fold in egg whites until just combined. Place batter into prepared baking dish.
Bake 30-35 minutes or until well risen and no longer wobbly. Cool 10 minutes on a wire rack. Stir together sweetened condensed milk, evaporated milk and rum in a liquid measuring cup. Poke holes all over cake using a wooden skewer. Pour half of milk mixture all over top of cake. Wait 1 minute to allow the milks to soak in. Pour the remaining milk on top. Chill cake for 1 hour before spreading whipped cream on top.
To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together 1 3/4 cups heavy cream, vanilla and cinnamon until stiff peaks form. Beat in caramel syrup until well combined. Spread caramel whipped cream on top of cake. Process coconut in a food processor until finely ground; sprinkle coconut crumbs on top of whipped cream.
Cover and chill overnight.
Makes 10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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