"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carmel Tres Leches Cake Recipe

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This recipe for Carmel Tres Leches Cake, by , is from Marsha's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Papa Coakley

Category:
Category:

Ingredients:  
Ingredients:  
Preheat Oven to 350
Make 1 yellow cake mix

Three Milk Mixture
1 1/2 cups whole milk
1 cup sweetened condensed milk
1 cup buttermilk
1/2 cup dulce de leche
1 1/2 teaspoons vanilla extract

Topping
2 cups heavy cream
1/2 cup dulce de leche
1 teaspoon vanilla
pinch of salt

Directions:
Directions:
Place the cake pan on a rimmed baking sheet lined with wax paper. Using a skewer, poke holes all over the top of the cake. In a large pitcher, whisk together the whole milk, sweetened condensed milk, buttermilk, dulce de leech, and vanilla extract until combined. Very slowly pour the milk mixture all over the cake.(It will seem like a lot, but go slowly and use everything) Refrigerate the cake for at least 3 hours, or overnight, ensuring that all of the milk mixture is absorbed.
Finish with Topping: Place the cream in a large bowl and using an electric mixer, whip on medium speed until soft peaks form. Spread the whipped cream on top of the cake, then drizzle and swirl the dulce de leech into the whipped cream. This is best served the day it is assembled.

 

 

 

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