Bottom of the Bag Tiramisu

More formally know as Tres Leches, this Joshua Weissman recipe is actually made with Cinque Leches. A very sweet cake, this would be best enjoyed for a celebration, like a birthday.

(Originally published 27/09/2020)

Prep time: If making dulce de leche/ cajeta from scratch – 5 hours, if using ready made dulce de leche/ cajeta 2 hours 30 mins (incl. resting times)
Cooking time: 25 minutes
Makes: 9 slices

Ingredients
Dulce de leche or cajeta (if making):
500ml milk (whole cow’s milk for dulce de leche and whole goat’s milk for cajeta)
135g granulated sugar

Cake:
3 eggs
110g granulated sugar
115g plain flour
1/4 tsp baking powder
60ml milk
Dash of vanilla extract

The Moist Maker:
60ml double cream
175ml evaporated milk
200ml sweetened condensed milk
Drop of vanilla extract

To top:
120ml double cream
1/2 tbsp granulated sugar
Handful of strawberries

1. The cake

Preheat the oven to 175°c. Separate the 3 eggs. The whites go in one large bowl and the yolks in another large bowl.

Beat the yolks, gradually adding 80g of sugar until light, white and fluffy – around 3 minutes with an electric whisk. Then, add a drop [1g] of vanilla extract and 60ml milk and beat again.

With clean beaters, whisk the egg whites until fluffy – around 1 minute. Then, whilst still beating the egg whites, gradually add 30g sugar. After a couple of minutes it should form medium stiff peaks which stay put when you pull your whisk upwards. Gently fold the egg whites into the yolks, reuniting the eggs in their new forms.

In a separate bowl weigh out 115g flour, 3.5g baking powder [1/4 tsp], and a pinch of salt. Mix those dry bois together, then fold them into the egg mix until the wet and dry mixes are combined. Grease a tin with butter or a spray oil and slip slide your cake batter into the tin.

Bake for 25-30 mins. Check the cake is cooked by prodding it with a tooth pick, if it comes out clean, then the cake is cooked.

Leave it to cool fully in the tin – between 30 minutes and an hour.

2. The soak

You want to give this sponge a good soak, like you’re taking it to luxuriate at a top end spa. To a bowl add 200ml condensed milk, 175ml evaporated milk, 60ml double cream and a drop of vanilla extract. Give it a quick mix with a whisk.

Prick your cake all over with a fork, as tempting as it might be, don’t get too violent with your creation – you only want to create small holes for the milks to get absorbed. Pour the whole sticky sweet mixture evenly over the cake.

Don’t worry it will all be absorbed! Leave in the fridge for at least 1 hour, or up to 24 hours, so it can continue to absorb those leches.

3. From scratch: the dulce de leche or cajeta

This can be bought in a jar or tin from any large supermarket. We really feel the need to push that point, because it takes almost 2 hours to make… If you are willing to commit, then add 500ml cow’s milk (to make dulce de leche) or 500ml goat’s milk (to make cajeta) and 135g granulated sugar to a relatively large saucepan.

Cook on a medium high heat until lightly bubbling, then turn down to a medium low heat. You need to stir it frequently for 40 minutes and then continuously after that to ensure it doesn’t stick. You know it’s done when you drag your spoon across the bottom of the pan and the caramel sea stays parted for a full second. Decant into a bowl and leave to cool.

4. Assembling

Once the cake has done it’s job absorbing the leches, take it out of the fridge. Dollop the dulce de leche or cajeta on, and spread thinly, being careful not to rip the cake. You will probably have some left over (score). Then whip 120ml double cream with 1/2 tbsp sugar and dollop that atop the caramely cake.

Sprinkle generously with cinnamon (essential).

Serve with strawberries; they cut perfectly through the sweetness of the cake.

And dink and sink!

Food for Thought