6 3/4 ounces cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter
8 ounces sugar
5 eggs
1 1/2 teaspoons vanilla
12 ounces evaporated milk
14 ounces sweetened condensed milk
1 cup half-and-half
1 teaspoon rum flavoring
2 cups cream
8 ounces sugar
1 teaspoon vanilla
Oil and flour a 13 by 9-inch metal pan. Whisk together the cake flour, baking powder and salt in a bowl. Beat butter with stand mixer until fluffy, about a minute. Decrease the speed and gradually add the sugar. Add eggs 1 at a time, then vanilla. Add flour mixture and mix just until combined. Bake in prepared pan 20 to 25 minutes at 350F. Cool 30 minutes. Poke cake all over with fork. Whisk together milks, half-and-half and rum flavoring. Pour over the cake. Cover and refrigerate overnight. Whip together remaining ingredients and spread over cake just before serving.
2 cups cream
8 ounces sugar
1 teaspoon vanilla
Oil and flour a 13 by 9-inch metal pan. Whisk together the cake flour, baking powder and salt in a bowl. Beat butter with stand mixer until fluffy, about a minute. Decrease the speed and gradually add the sugar. Add eggs 1 at a time, then vanilla. Add flour mixture and mix just until combined. Bake in prepared pan 20 to 25 minutes at 350F. Cool 30 minutes. Poke cake all over with fork. Whisk together milks, half-and-half and rum flavoring. Pour over the cake. Cover and refrigerate overnight. Whip together remaining ingredients and spread over cake just before serving.
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