6 LECHES CAKE RECIPES

Steps:

• Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup/150 grams sugar, the baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.
• Using an electric mixer fitted with the whisk or beaters, set on medium speed, beat the egg whites until frothy, about 2 minutes. Add the cream of tartar, and beat until thick, fluffy and white but before peaks form, another 2 to 3 minutes. Add remaining 1/4 cup/50 grams of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted, another 3 to 5 minutes.
• Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula.
• Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool for 20 minutes.
• While the cake is cooling, in a small saucepan over medium heat, stir together the coconut milk, evaporated milk, condensed coconut milk, condensed milk, rum and a pinch of salt. Heat until steaming, stirring to dissolve any lumps.
• Use a fork to poke holes all over the top of the warm cake, then cut it into 18 pieces but don’t take the pieces out of the pan. Pour milk mixture evenly over the cake. Cover and chill cake for at least 8 hours or preferably overnight (or up to 3 days).
• No more than 4 hours before serving, spread 3/4 cup/180 milliliters dulce de leche over top of the cake. Whip the cream with the remaining 1/4 cup/60 milliliters dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.

Steps:

• Preheat oven to 350. Spray a 13x9-inch baking dish liberally.
• Combine flour, baking powder, and salt in a large bowl. Make sure you properly measure out your flour - don't pack it in the measuring cup like you would brown sugar! (That will kill this cake, and it'll come out too dense.) Separate your eggs.
• Beat egg yolks with 3/4 cup of the sugar on high, until pale yellow. Stir in the milk and vanilla. Pour egg yolk mixture over the bowl of dry ingredients, and stir very gently until combined.
• Grab a new mixing bowl (or quickly clean the one you just used) and whip your egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup of sugar. Beat until egg whites are stiff (but not dry).
• Fold the egg white mixture into the batter very gently - just until combined. Pour into the prepared baking dish and spread to even out the surface. Bake for 35-45 minutes, or until a toothpick comes out clean. Cool completely.
• While cake is cooling, combine the condensed milk, evaporated milk, and half & half in a pitcher or large measuring cup. When cake is cool, pierce the surface with a cake - you can't poke enough! Slowly drizzle all but about 1/2 cup of the milk mixture over the cake. (Don't forget the edges!)
• Allow the cake to soak up the milks, about 30 minutes. To ice the cake, many people use Cool Whip. I prefer to make my own sweetened vanilla whipped cream, which is what is pictured. Serve and enjoy! (You'll have a second piece!)