Seis Leches Cake

8 hrs 50 min (mostly chilling)18 servings

A Latin American sponge cake soaked in six types of milk, topped with dulce de leche and whipped cream.

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prepPreheat oven to 350°F / 175°C
prepButter a 9×13-inch baking pan
190 g all-purpose flour	Whisk flour, sugar, baking powder, cinnamon, nutmeg & salt	Whisk half flour mix into yolks	Fold in quarter of whites to lighten	Fold in remaining flour & whites alternately	Bake 350°F / 175°C, 25 min until golden	Cool on rack 20 min	Poke holes in warm cake, cut into 18 pieces	Pour milk mixture over cake, chill 8 hrs or overnight	Spread dulce de leche over cake	Spread whipped cream on cake, sprinkle cinnamon
150 g granulated sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon, plus more for sprinkling
¼ teaspoon grated nutmeg
¼ teaspoon fine sea salt
6 large egg yolks	Whisk egg yolks, melted butter, milk & vanilla
75 g melted unsalted butter
45 ml whole milk
2 teaspoons vanilla extract
6 large egg whites	Beat egg whites & cream of tartar until frothy, 2 min	Add sugar gradually, beat until firm peaks, 3–5 min
¼ teaspoon cream of tartar
50 g granulated sugar
1 (14-ounce) can unsweetened coconut milk	Heat coconut milk, evaporated milk, condensed milks, rum & salt until steaming
240 ml evaporated milk
180 ml sweetened condensed coconut milk
160 ml sweetened condensed milk
3 tablespoons dark or amber rum
pinch fine sea salt
180 ml dulce de leche
360 ml heavy cream	Whip cream with dulce de leche until mousse-like
60 ml dulce de leche

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