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Café Con Leche Cake

Ingredients

  • Cake
  • 1 cup (250 mL) Robin Hood All-purpose Flour
  • 1 1/2 tsp (8 mL) baking powder
  • 1/4 tsp (3 mL) kosher salt
  • pinch of cream of tartar
  • 5 large eggs, at room temperature
  • 1 cup (250 mL) sugar
  • 1/3 cup (80 mL) whole milk
  • 3/4 tsp (4 mL) vanilla extract
  • Soaking Liquid
  • 1 300 mL can Eagle Brand Sweetened Condensed Milk
  • 1 cup (250 mL) evaporated milk
  • 1/2 cup (125 mL) whipping cream
  • 1/2 cup (125 mL) strong brewed coffee
  • pinch kosher salt
  • Topping
  • 3 tsp (15 mL) instant coffee
  • 2 1/2 cups (625 mL) whipping cream
  • 2 tbsp (30 mL) icing sugar
  • 1/2 tsp (3 mL) vanilla extract
  • chocolate curls or toasted slivered almonds, for garnish

Directions

Bake the cake:

  1. Heat oven to 350°F.
  2. Butter a 9×13-inch Pyrex baking dish. Line bottom of baking dish with parchment and lightly butter the parchment. Sift flour, baking powder, and salt into a medium bowl and set aside.
  3. Separate eggs, put whites in medium bowl and yolks in a large bowl. Beat yolks with 3/4 cup of sugar and cream of tartar on medium speed until mixture is pale and creamy, about 2 minutes. Add milk and vanilla and beat until combined
  4. Rinse beaters and beat egg whites, until they reach soft peaks. Slowly add remaining 1/4 cup sugar until firm. Whisk a third of dry ingredients into yolk mixture until thoroughly combined. Gently fold in 1/3 of egg whites with rubber spatula. Fold in remaining dry ingredients and whites, alternately, in two more batches each, until fully incorporated. Pour batter into prepared dish and bake for 20-25 minutes. Let cake cool in pan 10 minutes, flip cake over, remove parchment, and cool completely. Return cake to baking dish.

Soak the cake:

  1. In a 2qt saucepan, stir together condensed and evaporated milk, heavy cream, coffee, and salt until condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around edges. Remove from heat and pour into a heatproof 4 cup measuring cup.
  2. With a toothpick, poke cake to bottom in 1/2-inch spacing. Pour soaking liquid slowly over cake, starting at edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, 24 hours

Top the cake:

  1. In a large bowl, stir instant coffee into 2 Tbs. of the heavy cream until dissolved. Add remaining cream and beat. Slowly add sugar and vanilla and beat just until it holds firm peaks. Spread whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over top, and serve.
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Café Con Leche Cake

Ingredients

  • Cake
  • 1 cup (250 mL) Robin Hood All-purpose Flour
  • 1 1/2 tsp (8 mL) baking powder
  • 1/4 tsp (3 mL) kosher salt
  • pinch of cream of tartar
  • 5 large eggs, at room temperature
  • 1 cup (250 mL) sugar
  • 1/3 cup (80 mL) whole milk
  • 3/4 tsp (4 mL) vanilla extract
  • Soaking Liquid
  • 1 300 mL can Eagle Brand Sweetened Condensed Milk
  • 1 cup (250 mL) evaporated milk
  • 1/2 cup (125 mL) whipping cream
  • 1/2 cup (125 mL) strong brewed coffee
  • pinch kosher salt
  • Topping
  • 3 tsp (15 mL) instant coffee
  • 2 1/2 cups (625 mL) whipping cream
  • 2 tbsp (30 mL) icing sugar
  • 1/2 tsp (3 mL) vanilla extract
  • chocolate curls or toasted slivered almonds, for garnish

Directions

Bake the cake:

  1. Heat oven to 350°F.
  2. Butter a 9×13-inch Pyrex baking dish. Line bottom of baking dish with parchment and lightly butter the parchment. Sift flour, baking powder, and salt into a medium bowl and set aside.
  3. Separate eggs, put whites in medium bowl and yolks in a large bowl. Beat yolks with 3/4 cup of sugar and cream of tartar on medium speed until mixture is pale and creamy, about 2 minutes. Add milk and vanilla and beat until combined
  4. Rinse beaters and beat egg whites, until they reach soft peaks. Slowly add remaining 1/4 cup sugar until firm. Whisk a third of dry ingredients into yolk mixture until thoroughly combined. Gently fold in 1/3 of egg whites with rubber spatula. Fold in remaining dry ingredients and whites, alternately, in two more batches each, until fully incorporated. Pour batter into prepared dish and bake for 20-25 minutes. Let cake cool in pan 10 minutes, flip cake over, remove parchment, and cool completely. Return cake to baking dish.

Soak the cake:

  1. In a 2qt saucepan, stir together condensed and evaporated milk, heavy cream, coffee, and salt until condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around edges. Remove from heat and pour into a heatproof 4 cup measuring cup.
  2. With a toothpick, poke cake to bottom in 1/2-inch spacing. Pour soaking liquid slowly over cake, starting at edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, 24 hours

Top the cake:

  1. In a large bowl, stir instant coffee into 2 Tbs. of the heavy cream until dissolved. Add remaining cream and beat. Slowly add sugar and vanilla and beat just until it holds firm peaks. Spread whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over top, and serve.