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Let the butter & cream cheese come to room temperature. Whip together cubed cream cheese and butter. Add dulce de leche in two batches, whipping after each. Fold in whipped topping/cream. Carefully flip each cake upside down and peel off the baking mat. Cut each cake evenly in half, for a total of four layers.
In between each layer of cakes lies a creamy dulce de leche frosting. The frosting is also used to ice the cake, which is then topped with roasted hazelnut and/or chocolate sprinkles. If you have decided to make this dulce de leche cake recipe (and you really should!), these tips and tricks will help guide you along the way. Sift in your flour.
Tres Leches Cake with Dulce de Leche. Tres leches —”three milks” in Spanish—is an immensely popular dessert throughout Latin America. The sweet ( dulce) cream-soaked cake is one of Sue Torres’ favorite ways to end a Mexican meal. Although the cake can be served right away, she says it’s even better the next day.
Directions. Turn off oven and keep the cake in the oven for another 15 minutes. Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined. Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.
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