- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (198g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1 ¼ tsp baking powder
- 12 ounces (339g) evaporated milk*
- ¼ cup (78g) sweetened condensed milk
- ½ cup (114g) heavy cream
Whipped Cream Layer:
- 2 cups (454g) heavy cream
- 1 tsp vanilla extract
- ½ cup + 2 Tbsp Fat Toad Farm Cinnamon Cajeta (Goat’s Milk Caramel), room temperature
*We used evaporated goat’s milk, but you can certainly use evaporated cow’s milk instead.
- Heat oven to 340° F. Grease a 9" x 13" pan.
- In the bowl of a stand mixer fitted with paddle attachment, beat eggs and vanilla on high for a minute or so until mixture is foamy.
- With mixer on medium speed, slowly add sugar. Once all sugar has been added, increase speed to high and beat for 5–10 minutes until mixture triples in size and is pale yellow.
NOTE: If you’re unsure whether you have beaten the eggs and sugar enough, stop the mixer and remove the paddle attachment. Dip the attachment into the mixture, then—allowing the batter to drip off the attachment—draw an S on top of the mixture. If the S stays on top of the batter for about 10 seconds, you’re good. If it sinks quickly, then you need to beat the mixture some more.
- In a medium bowl, combine flour and baking powder.
- Sift 1/3 of the flour mixture onto egg mixture. Using a spatula, fold dry ingredients into wet ingredients. Repeat twice more, continuing to gently fold until all of the dry ingredients have been incorporated.
NOTE: The flour likes to sink and be sneaky, so watch out for flour pockets and/or flour that settled at the bottom of the bowl.
- Pour batter into prepared pan, smoothing the surface with an offset spatula or the back of a spoon.
- Bake for 30 minutes. The cake is done when the top is golden and a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Transfer pan to wire rack and allow cake to cool slightly while you prepare the three-milk syrup.
- In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and cream. Pour mixture into a large liquid measuring cup or other vessel with a spout.
- With a fork, poke A LOT of holes in the cake. You basically want to poke as many holes as you can without destroying the cake.
- If necessary, gently run a knife around the edges of the cake to unstick the sides from the pan.
- Slowly pour three-milk syrup over warm cake, pausing as necessary to give the cake time to absorb the liquid. This step will take a few minutes, as you need to make sure that the cake properly and fully absorbs the liquid.
NOTE: Don’t neglect the edges! You want all parts of the cake to get some of the three-milk syrup.
- After all of the three-milk syrup has been absorbed, allow cake to cool completely. Then cover and refrigerate for at least 1 hour or overnight.
- When you’re ready to continue, place metal mixing bowl and whisk attachment in freezer for at least 15 minutes.
- In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream until soft peaks begin to form. Add vanilla, then continue whipping until stiff peaks form.
- Snag 2–3 tablespoons of whipped cream and plop in a small piping bag fitted with a small tip. Place in fridge.
- Retrieve cake from fridge. Using an offset spatula, evenly spread whipped cream over cake. Make sure to leave at least 1/8" of space between the top of the whipped cream and the top of the pan, otherwise your cajeta won’t have anywhere to go!
- Place pan in fridge for at least 30 minutes.
- Retrieve cake from fridge. Pour cajeta over whipped cream layer, spreading it evenly either with an offset spatula or by tilting the pan.
NOTE: If your cajeta is too cold or too thick, warm it up just a little in the microwave. You want it to loosen up and be pourable but not become hot.
- Grab your small piping bag filled with whipped cream and pipe parallel lines widthwise across the caramel.
- Gently drag a toothpick lengthwise across the cake (perpendicular to the whipped cream lines). Then drag again lengthwise in the opposite direction. Repeat across the cake.
- If you would like for the layers to firm up a little more, place cake in fridge for 30–60 minutes before serving.
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