- Prep: 4 hr
- Cook Time: 30 min
- Total: 4 hr 30 min
- Serving: 1 9x13-inch cake
You can find milk caramel, otherwise known as ‘dulce de leche,’ at your local supermarket, a fine ingredients cooking shopping or even online. Or even better, you can make your own!
- 2 teaspoons butter
- 1 tablespoons plus 2 cups flour
- 2 teaspoons baking powder
- 1-1⁄2 teaspoons fine salt
- 6 eggs, at room temperature, separated
- 1-1⁄4 cups sugar
- 1⁄2 cup whole milk
- 1-1⁄2 tablespoons dark rum
- 1 tablespoons vanilla extract
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 cup heavy cream
- 1 16-ounce jar dulce de leche (milk caramel)
- Preheat the oven to 350 degrees and grease a 9x13-inch baking pan with butter, and sprinkle with a light dusting of 1 tablespoon of flour.
- In a large bowl, sift the 2 cups of flour, baking powder and salt and set aside.
- In another bowl, beat the egg white with a handheld mixer on medium for two minutes. Slowly pour in the sugar and continue to beat egg white mixture until soft peaks form. Drop in one egg yolk at a time and beat well to incorporate.
- Add some of the flour mixture to the egg mixture, and then add some of the whole milk, alternating back and forth three times until the ingredients have been used up. Add the rum and vanilla and continue to beat until smooth.
- Empty the batter into the prepared pan and bake for 30 minutes.
- Remove the cake from the oven and allow to cool for 30 minutes.
- In a medium bowl, mix the condensed milk, evaporated milk and heavy cream together. Using a sharp knife, poke the cake all over and then pour over the milk mixture so it gets absorbed into the cake.
- Cover the cake with plastic wrap and chill for about 4 hours. Remove and spread the dulce de leche on the top of the cake and serve.