Description
When it comes to celebrating birthdays I think Latin Americans do it best with these sugar and rum heavy cakes.
Ingredients
Scale
- For the sponge
- 6 eggs (whites and yolks separated)
- ½ cup (100gr) caster sugar
- 1 cup (120gr) plain flour
- 1 cup (250ml) condensed milk
- 1 cup (250ml) double cream
- 1 cup (250ml) evaporated milk
- ½ cup (125ml) dark rum
- 1tsp vanilla extract
- 1tsp baking powder
- For the Dulce de leche
- 1 cup (250ml) condensed milk
Instructions
- Place the condensed milk tin in a big pan of boiling water and leave it simmering for 2 hours (check regularly to make sure the tin is always covered with water) – This will make you a 1oz jar of dulce de leche that will keep up to a month in the fridge.
- Heat up the oven to 200C (gas mark 6) and grease a standard cupcake tin.
- Whip the egg whites and half of the sugar in a big bowl until you have soft meringue peaks.
- Mix the yolks and remaining sugar in a smaller bowl and then mix in with the whites.
- Keep mixing and add the vanilla, baking powder and flour little by little until it’s all incorporated.
- Fill each mould for no more than 3/4 and bake for 15 minutes.
- Take out of the oven and let cool for at least half hour.
- In the meanwhile mix the other tin of condensed milk, the cream, the rum and the evaporated milk in a big bowl that can contain the sponge bites too.
- Prick the sponge bites with a toothpick all over and place in the bowl with the 3 milks mix making sure they’re all perfectly covered.
- Cover with a lid or cling film and leave to rest overnight.
- The only thing you will need to do the next day will be plate up nestling the cake bites on as much dulce de leche as you want and top with glazed cherries or toasted almond flakes.
- Prep Time: 30 mins
- Cook Time: 15 mins