Tres Leche Cake (with a twist)

Happy Monday friends!  Hoping you are all recovering from your first day after the weekend!  Hangovers?  To much yard work?  Bad Monday back at work?  Well, I am about to cheer you up in ways you didn't even know were possible.  I think, anyway. 

So, tell me why nobody has ever introduced me to this cake before?  I mean, seriously, this has got to be what heaven is like.  I am serious, one piece, and I am all in!  I have even declared it my new favorite dessert EVER.  Yes, I said, "EVER".  It baffles me  how you can pour all this milk over a cake and it doesn't get soggy, it just gets heavenly.  I twisted mine up a bit and incorporated my homemade dulche de leches as a layer of "frosting" between the cake and whipped cream.  I drizzled a bit more over the top and it was off the charts.  I really have nothing else to even say about this!

This cake could easily be made the day before and just do your whipping cream before serving.  The longer this cake sits with the milk, the better people.  Don't forget the cherry on top!  I have no idea why I said that, but I haven't ever seen a photo of it without a cherry on top.  I am a follower people, I am a follower!   Include the stem and see who can tie it in a knot with their tongue.  My husbands special gift. (stop looking at me like that)  Ok that is an entirely different blog post.

Let's get with it, I can't wait any longer!  ALL ingredients are in BLUE

1 1/2 cups flour
1 tsp. baking powder
1/2 cup butter (at room temp)
1 cup granulated sugar
5 eggs
1 can evaporated milk
1 can sweetened condensed milk
2 cups heavy cream, divided

Preheat your oven to 350 degrees F.  Prepare either a 9x13 pan or a 9 inch round spring form pan by spraying with nonstick cooking spray and if using a spring form pan, line the bottom with parchment paper.  Set aside. 

In a bowl combine flour and baking powder and also, set aside.  In a bowl or the bowl of your stand mixer, cream together butter and sugar.  Add eggs, one at a time, giving each one a few seconds to mix with the batter.  Pour into prepared pan and bake for 25-30 minutes.  When a toothpick comes out clean with no batter on it, you are done!  Place on a cooling rack and let cool for 20 minutes. 

Remove cake from spring form pan.  Peel off the parchment from the bottom and replace on the bottom of the pan and close it back up.  You will need the sides to hold the milk in while it soaks up!

Using a tooth, skewer or large fork, pierce the top of the entire cake.  Now in a bowl whisk together, 1/2 cup heavy cream, sweetened condensed milk and evaporated milk.  When well combined, pour   S L O W L Y over the cake.  Let sit 15-30 minutes and all of the milk mixture will be absorbed into the cake. 

While this happens...
 Whip 1 1/2 cups heavy cream, 1/4 cup powdered sugar and 1 tsp. vanilla to stiff peaks!

Now is where my twist comes!  I made Dulche De Leche the other day.  You can make it or not.  But it adds wonderful flavor!  If you choose to make a batch, after it has cooled, spread a layer of it on top of the cake.  Then spread your fresh sweetened whipped cream and add some cherries!

I chilled this for about 8 hours, and it was even better than the first piece I had.  Um, yea, I had 2 pieces.  I am so ashamed. 

ENJOY!

Homemade Dulche De Leche

Am I the only one who thought dulche de leche was caramel?  I was wrong!  I found this out via Gretchen over at Woodland Bakery last week! ACK!  Who knew?!  Lots of people use caramel in its place, or call it caramel but it technically isn't caramel!  Anyway, I wanted to give this a try because, duh, I had to, that is why!  It looked beyond delicious.  But here is where my scatterbrain tendencies came in.  Umm, what am I going to do with it when I am done?

Good question.  You can put this on ice cream, in coffee, frost brownies or cake with it, I mean, the options are endless.  I might have accidentally dropped a spoonful into my coffee this morning.  (actually it was on the way to my mouth and slipped off into my coffee if I am honest)

Dulche de leche is distinctly different tasting than caramel, to me anyway.  It is not quite as sweet, but just beautiful in texture and flavor.  I can't wait to figure out what I am going to do with this. 

Admittedly it is a bit of a long process to make.  It will take you about an hour from start to finish.  This is one of "those" recipes, where you better get something good up on Pandora, or your Ipod, or somewhere and get your groove on.  Consider it the opportunity to give a one hour in home vocal concert, OR dance show.  The choice is yours.  It isn't complicated, at all, just time consuming.  Thanks Gretchen for educating me and for the recipe!

You will need:
4 cups whole milk
1 cup light brown sugar
1/2 tsp. baking soda
pinch of salt
1 tsp. vanilla extract

Use a large heavy bottomed pot for this.  It will bubble up a lot!!  Bring your milk to a boil, once it is boiling, add brown sugar, baking soda, salt and vanilla.  Using a whisk combine all ingredients.  Reduce to a simmer and let the singing/dancing begin.  You can NOT walk away from this.  You just can't.  I mean you can, but, don't say I didn't tell you so. 

You will need a slotted spoon to skim the foam off the top ever so often.  Make sure to do this!  Whisk every couple of minutes or when it needs it and let continue to simmer until it becomes dark and eventually thickens.  If you don't keep this at an active simmer it will take longer!  Be patient.  I mean REALLY patient.  It will be so worth it.

When it become thick, like maybe a pudding or a bit looser than pudding, strain mixture through a fine mesh strainer to remove any bits that may have cooked on the bottom, then, pour into a bowl and let cool.  Refrigerate, it will continue to thicken the longer it is in there!!

This is when your imagination takes over.  Use it for something amazing!  I know what I am doing with mine!!!

ENJOY!!