Caramel three-milk cake

donna hay - - Favourite Things Enduring Classics -

“There are few things that can’t be re­solved over a slice of great cake! And this is the sweet treat that keeps on giv­ing. Our beau­ti­fuly spongy three-milk cake has been rein­car­nated in many styles over the years, but I think this caramel ver­sion, topped with a thick layer of cream, is the very best. It’s be­come my team’s favourite all-time cake, too - there is never a crumb left!”

180g un­salted but­ter, chopped and soft­ened

1 cup (220g) caster (su­perfine) sugar

2 ta­ble­spoons vanilla ex­tract

5 eggs

1½ cups (225g) self-rais­ing (self-ris­ing) flour, sifted

2 cups (500ml) milk

1 cup (250ml) sweet­ened con­densed milk

1 cup (250ml) but­ter­milk

²⁄³ cup (240g) dulce de leche or thick store-bought caramel 2 cups (500ml) sin­gle (pour­ing) cream

Pre­heat oven to 160ºC (325ºF). Place the but­ter, sugar and ½ ta­ble­spoon of the vanilla in the bowl of a stand mixer and beat for 8–10 min­utes or un­til pale and creamy, scrap­ing down the sides of the bowl. Add the eggs, one at a time, beat­ing well af­ter each ad­di­tion. Grad­u­ally add the flour and beat on low un­til just com­bined.

Spoon the mix­ture into a lightly greased 22cm spring­form tin lined with non-stick bak­ing pa­per and cook for 45–50 min­utes or un­til cooked when tested with a skewer. Al­low to cool com­pletely in the tin. Us­ing a skewer, prick holes all over the top of the cake.

Place the three milks, half of the dulce de leche and re­main­ing vanilla in a large jug and whisk well to com­bine. Place the cake tin on a tray to catch any leaks and grad­u­ally pour the milk mix­ture over the cake. Re­frig­er­ate for 2–3 hours or un­til the milk mix­ture is ab­sorbed. Re­move cake from tin and place on a plate.

Place the cream in a bowl and whisk un­til soft peaks form. Top the cake with the cream and driz­zle with re­main­ing dulce de leche to serve. SERVES 8–10.

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