caramel three-milk cake
- 180g unsalted butter, chopped and softened
- 1 cup (220g) caster (superfine) sugar
- 2 tablespoons vanilla extract
- 5 eggs
- 1½ cups (225g) self-raising (self-rising) flour, sifted
- 2 cups (500ml) milk
- 1 cup (250ml) sweetened condensed milk
- 1 cup (250ml) buttermilk
- ⅔ cup (240g) dulce de leche or thick store-bought caramel
- 2 cups (500ml) single (pouring) cream
- Preheat oven to 160°C (325°F). Place the butter, sugar and ½ tablespoon of the vanilla in the bowl of a stand mixer and beat for 8–10 minutes or until pale and creamy, scraping down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat on low until just combined.
- Spoon the mixture into a lightly greased 22cm springform tin lined with non-stick baking paper and cook for 45–50 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin. Using a skewer, prick holes all over the top of the cake.
- Place the three milks, half of the dulce de leche and remaining vanilla in a large jug and whisk well to combine. Place the cake tin on a tray to catch any leaks and gradually pour the milk mixture over the cake.
- Refrigerate for 2–3 hours or until the milk mixture is absorbed. Remove cake from tin and place on a plate.
- Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream and drizzle with remaining dulce de leche to serve. Serves 8–10.
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