Dulce de Leche Tres Leches Cake

Dulce de Leche Tres Leches Cake

1 c. flour

1 ½ t. baking powder

¼ t. Casa Bella Vida Sea Salt

5 large eggs separated

1 c. sugar

1/3 c. whole milk

2-3 tsp. Casa Bella Vida Mexican Vanilla

1 can evaporated milk

1 can sweetened condensed milk (cooked into Dulce de Leche)

¾ c. whole milk

2 c. heavy whipping cream

½ c. granulated sugar

2 tsp. Casa Bella Vida Mexican Vanilla

Remove the paper from the can of sweetened condensed milk. Put the can into a large pot, cover with water and bring to a boil.  Reduce to a low boil for 3 hours adding more water as needed.  Making sure the can is always submerged.  Remove can and allow to cool for 3-4 hours before opening.

Preheat oven to 350 degrees and grease a 9 x 13 pan.  In a bowl combine flour, baking powder and salt, whisk to combine.  Add egg whites to a stand mixer with whisk attachment and whip on high speed until soft peaks form.  Gradually add ¼ c. of sugar and whip until stiff peaks form.  Transfer whites to another bowl.  Add 3 cups of sugar and egg yolks to a stand mixer and beat on medium speed using paddle attachment until the yolks are pale, 3-4 minutes.  Scrape down sides, add 1/3 c. milk and vanilla, mix until combined.  Add the flour mixture to the yolk mixture and fold to combine.  Fold in the egg white mixture until just combined.  Do not over mix.  Pour cake batter into greased pan and spread evenly with a spatula.  Bake for 25-30 minutes until set.  The cake will pull away from the sides and be slightly brown.

Combine evaporated milk, ¾ of the dulce de leche and whole milk in a bowl mix until combined.  Using a fork poke holes all over the cake and slowly pour the mixture over the entire cake allowing it to soak in.  Overnight would be best.  Mix heavy whipping cream, sugar, Casa Bell Vida Vanilla, until soft peaks form.  Top cake with whipped cream.  Drizzle remaining Dulce de Leche, swirling around in the whipped cream.

While this cake takes a little time, it is very worth it!