Tres Leches Cake with Dulce de Leche Glaze - makes 24 - 2" squares

From: OnceUponAChef.com, adapted from Nick Malgieri

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Electric mixer (stand or hand-held); large and medium bowls; 9"x13" baking dish Pyrex (UNGREASED); wire rack; and four glasses of the same type

Ingredients:
Cake:

• 1.5 cups all-purpose flour or unbleached cake flour, spooned and leveled
• 1 cup sugar, divided
• 2 tsp baking powder
• 3 large egg yolks, at room temperature
• 5 large egg whites, at room temperature
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 tsp vanilla extract
• 1/8 tsp salt

Soaking mixture:

• 1 (12-oz) can evaporated milk
• 1 (14-oz) can sweetened condensed milk
• 1/4 cup plus 2 tbsp heavy cream
• 3 tbsp dark rum or brandy

For the Glaze:

• 1 (13-oz) can dulce de leche
• 1 tbsp dark rum or brandy 
• 1/4 cup water

Directions:

• For non-convection, pre-heat oven to 325 F.  
• Mixing options:
• STAND MIXER: In the bowl of the mixer fitted with the paddle attachment, combine the flour, 3/4 cup of sugar, and baking powder.  Mix on low speed for 1 minute to combine.  DO NOT OVERMIX.
• HAND-HELD ELECTRIC MIXER: Combine the same ingredients as above in a large bowl.  On the lowest speed possible (1 on a scale of 1 to 9), mix for 30 seconds to combine.  DO NOT OVERMIX.  
• In a medium bowl, whisk the egg yolks to break them up.  Whisk in one at a time the oil, water, and vanilla.  Add the yolk mixture to the flour mixture.
• STAND MIXER: Beat with the paddle on medium speed for exactly 1 minute to aerate it slightly (DO NOT OVERMIX).  Scrape down the sides of the bowl with a rubber spatula and beat for a few seconds more.
• HAND HELD ELECTRIC MIXER: Beat on the lowest speed possible (1 on a scale of 1 to 9) for 12 seconds.  Scrape down the sides of the bowl with rubber spatula and beat for 3 seconds more (total 15 seconds). 
• In a clean, dry mixing bowl, combine the egg whites and salt.  
• STAND MIXER: Place on the mixer with the whisk attachment and whip the egg whites on medium speed until they are white, foamy, and beginning to hold a very soft peak (may collapse on itself).  Increase speed to medium-high and add the remaining 1/4 cup sugar in a slow stream.  Continue whipping the egg whites until they are shiny and hold stiff peaks.
• HAND HELD ELECTRIC MIXER: Clean and dry the beaters.  Whip the eggs on speed #2 or 3 until they are white, foamy, and beginning to hold a very soft peak (may collapse on itself).  Increase speed and add the remaining 1/4 cup sugar in a slow stream.  Continue whipping the egg whites until they are as consistent as described above.
• With a large spatula, fold the egg whites into the batter until JUST COMBINED.  Do NOT over mix (cut a line down the middle and fold the mixture on top of itself).
• Scrape the batter into the UNGREASED pan and smooth the top.  Bake the cake for about 35-40 minutes, or until it is set in the middle and golden (test with toothpick).  Cool for about 1 to 2 minutes.
• Meanwhile, invert four glasses onto the countertop (you can line the counter with wax paper or a cookie sheet)., then invert the cake pan onto them by positioning one in each corner of the pan.  If it looks like your cake may slide out, place a wire rack on top of the inverted glasses and then invert the pan on top of the wire rack.

***You may cool this cake right side up, but as this is a chiffon cake, technically it should cool inverted so as not to sink on itself.

• Once the cake has cooled, flip it over and run a sharp, thin blade around the edge of the pan to loosen.  Poke holes in the cake with a skewer at 1/2" intervals.
• PREPARE THE SOAKING LIQUID: In a large bowl, whisk together teh evaporated milk, sweetened condensed milk, heavy cream, and 3 tbsp rum.
• Slowly pour the soaking liquid over the cooled cake. Let it sit for a few minutes to absorb.  If it's slow to absorb, run a knife around the edges of the cake again and poke a few more holes.
• Place the cake in the refrigerator to chill for at least 8 hours or overnight (I covered it, but not sure if this is necessary).
• Once the cake has chilled, make the glaze: in a medium, microwave-safe bowl, combine the dulce de leche, 1 tbsp rum, and water.  If you want a really boozy cake, change the proportions in the glaze to 3 tbsp water and 2 tbsp rum.
• Heat for 30 seconds in the microwave, then whisk to combine.  Let the mixture cool to room temperature, then spread over the cake.  
• Place the cake back in the refrigerator until ready to serve  Serve with fruit (like berries) if desired.