Rum spiked quatro (4) leches (milk) cake
Cakes
This recipe is inspired from the Dulce De Leche Cake in saveur.com which itself is inspired from the well known Latin American Tres Leches Cake. It is a wonderful sponge cake baked in a 9x13 pyrex that I then soak with a combination of evaporated milk, condensed milk, and heavy cream, all spiked with some rum, and topped with a 4th type of milk (Dulce de Leche). I sometimes must resist hard not to drink it all by itself. Hey, I can’t help myself. I am from the Caribbean so I love anything with rum in it. I then top the cake with a store-bought dulce de leche. I have decreased the amount of cake batter as in the original recipe so that it absorbs better the liquids, and I have also cut down the amount of condensed milk (from a ful can to 1/4 of a can) in order to reduce the sweetness. As you bite into the cake, you will feel you are in heaven and all your worries are gone. D) If you like dulce de leche icecream, or anything that has caramel in it, you will love this dessert. You can also make it into any type of holiday confection. For example, for Easter, as in the picture, you can put in the middle of the cake a small chocolate egg (with wrapping) as decoration. For Christmas, you can put a few marashino or candied cherries and mint leaves in the middle…
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