Ingredients
-Cake-
1 cup of flour
1 1/2 tsp of baking powder
Pinch of salt
5 eggs (separated)
1 1/4 cup of sugar
1/3 cup of whole milk
1/3 cup of cafe cubano
1 tsp vanilla extract
1/2 cup of dulce de leche for topping
Sliced strawberries as topping
-Milk Mix-
1/3 cup of whole milk
1 can of evaporated milk
1 can of condensed milk
3 tbsp. of dulce de leche
-Whipped Cream-
2 cups of heavy cream
1 tsp of vanilla extract
3-4 Tbsp of powdered sugar
Instructions
Preheat your oven to 350° and Grease a 9×13’’ pan with butter.
To make your cake- In a medium bowl combine flour, baking powder, and salt.
Separate the eggs into two other mixing bowls.
Add the sugar to the bowl with the egg yolks and mix on high speed until the yolks are pale yellow. Add milk, cafecito & vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined
Beat the egg whites on high speed. When they whip into stiff peaks, fold the stiffly beaten egg whites into the batter gently, scraping the bottom.
Pour batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
To make your milk mixture- Combine the evaporated milk, sweetened condensed milk, dulce de leche and whole milk in a small bowl. Poke holes all over your cake and pour the milk mixture all over the cake. Cover and refrigerate your cake for 2-3 hours.
To make your whipped cream- Whip the heavy cream, powdered sugar and vanilla until stiff peaks. Smooth over the top of the cake. Drizzle your dulce de leche all over the cake, and swirl. Serve with fresh sliced strawberries!
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