Chef Sue Torres of Sueños—New York, NY
Adapted by StarChefs.com

Yield: 9 Servings

Ingredients:

Cake:

• 1 cup all purpose flour
• 1 Tablespoon baking powder
• 1 cup granulated sugar
• 6 egg yolks
• 6 egg whites

Three milk:

• 11 ounces condensed milk
• 11 ounces evaporated milk
• 11 ounces heavy cream
• 8 ounces rum of choice

Dulche de leche:
• 1 quart whole or goat’s milk
• 1 cup granulated sugar
• 1 Tablespoon dark corn syrup
• Half stick cinnamon, or more to taste

Method:
For cake:
Preheat oven to 325°F.
In a bowl mix the flour and baking soda. Beat the sugar and yolks until fluffy.
In another bowl, beat the egg whites to soft peaks. Add the egg whites and flour mixture to the bowl with the beaten egg yolks and sugar. Continue to beat until all is incorporated.
Pour the batter into a greased 9 X 9-inch square baking pan. Bake for 20-25 minutes, until sponge-like, then cool.

For three milk:
In a bowl combine all ingredients and whisk.

For dulche de leche:
Bring all ingredients to a boil in a large, heavy-bottomed saucepan (four to five times greater in volume than amount of liquid), stirring with a wooden spoon. Reduce heat to low and continue stirring, almost constantly, for 30-40 minutes. The sauce is done when it coats the back of the spoon. Cool to room temperature. (Refrigerate if not serving immediately, but bring to room temperature before serving.)

For assembly:
Cut the cake into individual pieces of either 3 X 3-inch squares or 3-4-inch rounds (using a round cutter). Soak the cakes in the three milks for 3 minutes using a ladel to pour the three milks over the cakes while they sit in milk liquid. Place the soaked cakes into a suitable container and refrigerate. There should be a little liquid in the bottom of the container, but no more than 1/8 inch. The cakes will get soggy if there’s too much liquid in the container. Drizzle the room temperature dulche de leche over the cake and serve.