Seis Leches Cake
Published Jan. 22, 2020
- Total Time
- 1 hour, plus cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons/75 grams melted unsalted butter, plus more softened butter for greasing the pan
- 1½cups/190 grams all-purpose flour
- 1cup/200 grams granulated sugar
- 2teaspoons baking powder
- ½teaspoon ground cinnamon, plus more for sprinkling
- ¼teaspoon grated nutmeg
- ¼teaspoon fine sea salt, plus a pinch
- 6large eggs, separated
- 3tablespoons/45 milliliters whole milk
- 2teaspoons vanilla extract
- ¼teaspoon cream of tartar
- 1(14-ounce) can unsweetened coconut milk
- 1cup/240 milliliters evaporated milk
- ¾cup/180 milliliters sweetened condensed coconut milk (a 7-ounce can, or use more regular condensed milk)
- ⅔cup/160 milliliters sweetened condensed milk
- 3tablespoons dark or amber rum
- 1cup/240 milliliters dulce de leche
- 1½cups/360 milliliters heavy cream
Nutritional analysis per serving (18 servings)
400 calories; 24 grams fat; 16 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 7 grams protein; 170 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, ¾ cup/150 grams sugar, the baking powder, cinnamon, nutmeg and ¼ teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.
- Step 2
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 ¼ 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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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).
- Step 7
No more than 4 hours before serving, spread ¾ cup/180 milliliters dulce de leche over top of the cake. Whip the cream with the remaining ¼ cup/60 milliliters dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.
Private Notes
Comments
Making your own dulce de leche is simple! Take 1 can sweetened condensed milk, remove wrapper from the can and place unopened can in saucepan -covering with at least 2 inches of water. Bring water to a boil and simmer at least 2 hours - checking now and then to ensure water level stays above top of can. If needed, add boiling water to keep water level up. Cook 3 hours if you want a darker caramel. Remove can from water and let cool completely. Open can and voila!!
I've never seen dulce de leche in the store. Of course, I haven't looked for it. But is it in regular super-markers, or does one need to go to Spanish specialty stores? Thanks!
Having eaten this cake my entire life and made it many times over I'm not sure it needs the coconut milk. Also the dulce de leche topping prevents a crucial aspect of the soaking technique. Prior to icing its best to soak the cake in the milk mixture and at the halfway mark (4hrs) flip the cake into a different pan and let it continue to soak the rest of way. This helps the mixture absorb more thoroughly instead pooling at the bottom.
seis leches? in esta economia?
Made this a week ahead of a party for scientific research. The coconut was not for me. I am however obsessed with the addition of Dulce de leche both on top of the cake and in the whipped cream. I brought a “quatro leches” cake to the party to great fanfare. Pro tip for anyone struggling with the whipped cream not staying stable: the addition of Dulce de leche adds some weight to the heavy cream which will give it some extra “oomph”. If you add a few tbs of dehydrated milk (yes, that kind of dehydrated milk) to the whipped cream towards the end of the whipping, it will remain stable for days on end with no affect at all to the taste or texture. You’re welcome.
Too sweet. Far too sweet. The Tres Leches recipe with buttermilk (I used kefir) is much, much better.