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Tres Leches Cake

July 2012

Tres Leches Cake 
From José Andrés’ Oyamel

Serves 6

1 ½ cup cream
1 cup condensed milk
¼ cup dark rum (Myers or similar Brand)
2 cups evaporated milk
6 eggs 
¾ cup granulated sugar
1 cup all purpose flour
1 teaspoon baking powder 
½ cup evaporated milk 
Dulce de leche ice cream (optional)
Whipped cream (optional)
1 cup diced fresh pineapple (optional)
Freshly grated lime zest (optional)

Preheat the oven to 350° F.

In a large mixing bowl, combine the cream, condensed milk, rum and 1½ cups of the evaporated milk and mix well. Cover with plastic wrap and refrigerate. Place eggs in a standing mixer. Using the whip attachment, start whipping till frothy on medium speed, then the slowly add sugar. Continue whipping the eggs until ribbons form and mixture is thick, approximately 30 minutes.
 
Sift the flour and baking powder together in a bowl. Turn the mixer to the lowest speed, and alternate adding the flour mixture and the remaining ½ cup of evaporated milk to create a batter. Pour the batter into either 12 individual cupcake molds, or a 9”x 9” cake pan. Bake at 350°F for approximately 20 minutes, or until a toothpick comes out clean.
 
Remove the cream-rum mixture from the refrigerator and stir to make sure well combined. While the cakes are still warm, pour the cold cream-rum liquid over them, until they are completely saturated. Cover the cake with plastic wrap and refrigerate for about 12 hours, or overnight.
 
When ready to serve, place a piece of cake or two of the cupcake molds on each of six plates. Spoon a small scoop of dulce de leche ice cream on top of each cake, add whipped cream on the side, and garnish with pineapple and lime zest.

Photograph by Darko Zagar