More To Life Than Bacon – Four Milk Cake

4cake I am addicted to Dulce de Leche.
This may get you addicted, too.

Four Milk Cake

6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

After the Cream topping has been applied::
1 cup dulce de leche (homemade preferrably) – see below.

Preheat the oven to 350 degrees F.
Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form.
Add the sugar gradually with the mixer running and peak to stiff peaks.
Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk.
(Do this quickly so the batter does not lose volume.)
Add the vanilla.
Bake until golden, 25 minutes or adjust cooking time to fit your oven….everyone’s is different.

To make the cream topping:
In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, spoon the cream mixture over it, but don’t spoon until the previous spoonful has soaked into the cake.
   This may take a few minutes to get the whole cake to absorb the liquid.
Let sit and cool to room temperature. Then drizzle dulce de leche over the cake.
Cover and refrigerate overnight.

Dulce de Leche
To make homemade dulce de leche you need to take a can of SWEETENED CONDENSED MILK and put it in a saucepan covered with water….make sure you remove the label. Gently bring the covered can up to a simmer with the lid on and simmer ever so slightly for 3 hours. DO NOT BOIL…..just a very gentle simmer. I have never had a problem with the can exploding and I suspect anyone that has has boiled their can instead of just a gentle simmer. Keep an eye on this in case you need to add some water during the 3 hours. When you open your can you will have what they call Cajeta in Mexico or Dulce De Leche in Latin America. You can use store bought sauce but I will guarantee it will not taste as good as this. It will be a dark carmel brown color and if it is stiff in your can just spoon it out and warm it up and it will thin out.
I will not be responsible for what happens if you decide to do this. đŸ˜€
I buy Dulce de Leche at a local hispanic food store.

Consider yourself warned.


Super Burger Dogs

I used 3 1/4 oz of plain straight Ground Chuck for each one.
Flattened out to just a tad longer than the dog.
I added a couple slices of Colby Jack cheese and then molded the burger around the dog and the cheese.
Just a sprinkling of Salt & Pepper and garlic powder on the burger first.
I pinched the ends tight and rolled a slice of bacon around the burgerdog and fastened each end with a
toothpick. I then dusted lightly with Dizzy Pigs Dizzy Dust for added flavor. Cow Lick would also be excellent.
I put the finished product in the freezer for approx 45 minutes to ‘set up’ and be easier to handle for the grill.

These were grilled direct, on a grid extender, for about 15 minutes at 325-350°
Try fine-chopped onions in the burger; different cheeses.
If using leaner meat, suggest adding an egg to help bind it.

h/t The Dizzy Pig

4 Replies to “More To Life Than Bacon – Four Milk Cake”

  1. You know who you are:

    Thai Hot & Sour Shrimp Soup

      3 large stalkls fresh lemongrass
      4 cups chicken stock
      12 fresh or fozen Kaffir lime leaves
      1 cup canned straw mushrooms, drained
      2-4 tbsp roasted Thai chile past (nam prik pao)
      8 oz. medium shrimp, peeled & deveined
      112 tbsp fish sauce
      4-6 Thai chiles, stemmend & smashed
      3 scallions, cut to 1 inch lengths
      Juice of 1 lime
      2 cups cooked rice (optional)

    Trim tip/root ends of lemongrass, discard outer layer.
    Flatten lemongrass, tie stalks in knot, set aside.
    Pour stock in 2-quart saucepan, bring to boil.
    Add lemongrass an 1/2 lime leaves.
    Reduce heat and simmer untl fragrant, about 5 minutes.
    Remove/discard lemongrass/lime leaves.
    Return heat to high.
    Stir in mushrooms and chile paste.
    Boil for 1 minute.
    Add shrimp and fish sauce.
    Cook until shrimp ar just cooked through, about 45 seconds.
    Combine remaining lime leaves, chile, scallions, lime juice in bowl.
    Serve immediately, with rice if desired.

    serves 2
    h/t New Comfort Food

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