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Seis leches rum cake: The taste of a Miami sunset

The Seis Leches Rum Cake: A slice from the tropics
The Seis Leches Rum Cake: A slice from the tropics
by Harry Pagancoss

Heard of Tres Leches Cake? This dense and moist cake soaked in a milky syrup is a favorite among many Latin American-food lovers. The cake is usually a spongecake and the syrup is a combination of three milk products: sweet condensed milk, evaporated milk and fresh whole milk. This creamy syrup takes the already delicious cake to dessert heaven making it addictive bite after bite. However, a Tres Leches Cake simply marks the beginning of this story.

Throughout the years, the desire to make the ultimate three-milk cake provoked professional chefs, foodies and home cooks alike to add more ingredients giving birth to the many, most recent versions: Cuatro Leches and even Cinco Leches Cake. Imagine a cake bathed in a five-milk decadent syrup due to the addition of coconut milk and dulce de leche. What could be better than that? Well, a Seis Leches Rum Cake is simply celestial.

Anointing the cake with almond milk and coconut milk gives it a unique flavor and adding the heavy cream intensifies the creaminess. As for the dark rum, it is the finishing touch that provides the taste of a sunset in the tropics.

To make the almond milk, I suggest you stop by the Lorenzo's Farmers Market on 16445 W Dixie Hwy North Miami Beach, FL 33160, (305) 944-5052. The place has a fantastic selection of vegetables and organic products and more importantly, almonds and other nuts to make your Seis Leches. In addition, you can get all the fruit necessary for your fruit tarts or any other dessert.

Harry’s Seis Leches Rum Cake

1 cup unsalted butter
2 cups sugar
6 eggs
2 cups self-rising flour
8 oz cream cheese

Six-milk syrup
2 cans condensed milk
1 can evaporated milk
1 cup almond milk
1 cup heavy cream
1 cup fresh milk
2 cups coconut milk
6 tablespoons dark rum

Here is how

Preheat the oven to 350F.
Mix the butter, sugar and eggs until creamy. Add the flour and cream cheese alternating each: begin with flour and end with flour. Bake for 45-55 minutes.

Six-milk syrup: Mix all ingredients and reserve.

When the cake is ready, keep in the pan and make holes with a fork. Pour the syrup over it and let the cake absorb it. Refrigerate for one day. Add a layer of whipped cream and dust with cocoa powder. Serve with fresh berries if desired. 


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