Ingredients
- 250g (5 Large) Eggs Eggs, Separated Whites and Yolks
- 225g (1 cup) Sugar
- 120g (1 cup) All Purpose Flour
- 7g (1 ½ tsp) Baking Powder
- 80g (â…“ cup) Milk
- 5g (1 tsp) Kosher Salt
- 400g (14 oz) Evaporated Milk
- 360g (12 oz) Irish Cream
- 60g (2 oz) Heavy Cream
- 1 Recipe for Brown Butter Frosting (for garnish – optional)
- Fabbri Amarena Cherries (for garnish – optional)
Equipment
- I’m Free Perfect Bread Pan
- Stand Mixer with Whisk Attachment
- Pan Spray
Timing
Active time: 15 Minutes
Total time: 3 Hours
Yield
1 Cake
-
Mix Cake Batter
Preheat oven to 350°F.
In a stand mixer place the egg yolks and sugar and beat on low until sugar incorporates and the color lightens.
Add the milk to the mixer and whisk until just combined.
Sift together the baking powder, salt, and all purpose flour. Add the flour mixture in 3 increments until just combined, do not over mix.
In a separate bowl whisk the egg white to soft peaks and then fold them into the cake batter.
-
Bake, Dock Cake
Spray a high sided loaf pan with pan spray. We prefer our I’m free perfect bread pan. Pour batter into the cake pan and bake for 35 minutes.
Remove the cake from the oven and poke with a skewer about 25 times we like 5 rows of 5 holes evenly spaced.
-
Add Irish Cream, Garnish, Serve
Allow it to cool for 1 hour.
Mix together the Heavy cream, irish cream, and evaporated milk.
Once cooled pour the “3 milks” over the cake and allow it to soak in completely. About 1 hour.
Slice and garnish with cherries and our brown butter frosting.
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