Le Cave’s Bakery, cinnamon rolls from Robert’s (two Tucson traditions), and my cakes in cups.
|This is what happens when you can't find the can opener and have to use a church key!|
Cuatro Leches Cakes in Cups
Minimally adapted from Saveur Magazine
2 cups flour, plus extra for pan
2 teaspoons baking powder
1/2 teaspoons fine salt
6 eggs, at room temperature, separated
1 1/4 cups sugar
1/2 cup whole milk
1 1/2 tablespoons dark rum
1 tablespoon vanilla extract
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
1 cup heavy cream
1 or 2 14-ounce cans dulce de leche
24 5-ounce plastic cups
48 crystallized violet petals, optional
Heat the oven to 350°. Spray a 9-inch × 13-inch baking pan with cooking spray and dust with flour. Invert the pan, tap out the excess flour, and set aside.
Sift the 2 cups flour, baking powder, and salt into a bowl and set aside. Using a stand mixer, beat the egg whites on high speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Lower the speed to medium and alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and continue to beat until smooth. (You can also use a hand mixer for this, it just takes a little longer and is a bit more awkward when adding ingredients.)
Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a 2-inch biscuit cutter (or tomato soup can opened at both ends), cut as many little cakes (about 24) as possible form the sheet cake. Place them in the cups, pressing slightly to get them to the bottom. Spoon about 3 tablespoons of the milk mixture over each warm cake; it will slide down the sides and permeate the cakes. Set aside to let cool completely.
Cover the cakes with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Scrape the dulce de leche into a pastry bag and pipe (using a star tip) over each cake. Refrigerate until ready to serve. Top each with a candied violet petal or two just before serving.
Makes 24 cakes in cups.