This luscious dessert is made by soaking sponge cake in condensed milk, evaporated milk and cream. This one from chef Soledad Correa of Casa Silva is perfect, with just a hint of cinnamon. More Great Cakes
This is the 3rd
Delish! I made it exactly as written except for the cinnamon and cloves, and I used cake flour instead of all-purpose. I wasn't sure my family would like the spice so I left it out. It was divine and the exact right amount of milks to the cake. I didn't use a fork, but the end of a beater from my hand mixer (so a little smaller than a pencil, but bigger than fork holes). I wanted to make sure it soaked in. When I poured on the milk I poured it directly into all the holes first until they filled, then poured it all around. I've dished out several servings and there's not much left in the pan, so it all soaked in beautifully and the cake is milky and delicious. When I make it again I think I'll add a little more vanilla to the milk and the cake batter. So yummy!
This recipe was absolutely delicious. I highly recommend letting the cake marinate over night. I had some after 5 hours and then another portion after dinner 24 hours later and it tasted like a different cake...a perfect cake.