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This rich, Cuban-style sponge cake pays homage to the more familiar (and traditional) tres leches cake. The whipped cream star on each slice recalls Cuba's national flag. Baking this cake in an attractive pan is important because you serve it out of the pan.
Cinco Leches Cake (Five Milks Cake)
Tools: 9-x-13-inch cake pan, #22 icing tip
Preparation time: 10 minutes plus overnight refrigeration
Baking time: 35 minutes
Yield: 16 servings
18.25-ounce box yellow or white cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 cups heavy whipping cream, divided
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 pint Dulce de Leche ice cream
1. Preheat the oven to 350 degrees F. Grease the pan with butter, and set it aside.
2. In a large bowl, combine the cake mix, water, oil, and eggs. Beat on low speed for 30 seconds, and then beat on medium speed for 2 minutes. Pour the batter into the prepared pan.
3. Bake for 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
4. In a large measuring cup or a bowl with a pouring spout, whisk together 1 cup heavy whipping cream, the evaporated milk, and the sweetened condensed milk.
5. Pierce the top of the hot cake all over with a fork. Whisk the whipping cream mixture briefly, and then pour it evenly over the top of the cake.
6. Cover the cake with plastic wrap, and refrigerate it for at least 3 hours. If possible, refrigerate the cake overnight for best results.
7. Just prior to serving, beat the remaining 1 cup of whipping cream until stiff peaks form. Outfit a pastry bag with a coupler, #22 tip, and the whipped cream. Cut the cake into 16 squares, and pipe a whipped cream star on top of each square.
8. Serve each piece of cake with a scoop of Dulce de Leche ice cream.
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