Dulce de leche cake

We really enjoyed this Dulce de leche cake which can be made ahead of time and left in the fridge.

1 1/2 cups flour

1 tbsp baking powder

1/2 tsp cinnamon

1/8 tsp salt

2 tsp vanilla

1 cup sugar (separate the sugar 3/4 cup and 1/4 cup) 

3/4 cup milk (separate the milk into 1/2 cup  and 1/4 cup)

5 eggs (separate the whites and the yolks) 

1 can of 16 ounce can of condensed milk (lessen if you want)

1 can of 12 ounce evaporated milk

For the frosting

1 1/2 cup whipping cream 

3 tbsp sugar

Strawberries or berries to decorate 

Beat the egg yolks and 3/4 cup of sugar until it is pale yellow. Add the 1/2 cup milk and mix all the dry ingredients. 

Beat the egg whites with 1/4 cup sugar until it is shiny and stiff (you can reduce the sugar to 1/8 of a cup if you want). Fold this stiff egg whites into the cake mixture until gets mixed.   

Pour this mixture into a 9" by 13" glass baking dish that is coated with a little bit of oil. 

Bake in a preheated 350F oven for 30 to 40 minutes until the a skewer inserted comes out clean. Watch the bake time as it can vary depending on the oven. Remove the baked cake from the oven and let the cake cool for about 10 minutes. 

Using a fork poke holes all over the cake and loosen the sides of the cake. Mix the condensed milk, evaporated milk, and 1/4 cup milk to pour into the poked cake. Cover the baking dish with foil and leave it in the fridge for about 2 hours. 

Beat the whipping cream and the sugar till it has soft peaks and apply the frosting on top of the cake, and decorate it with strawberries if you want. You don't need the sugar for the frosting and can omit the sugar. Apply the frosting and decorate with the berries and leave it in the fridge before serving it cold.    

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