Leche Empapada Chilena
Leche Empapada Chilena is a traditional dessert hailing from the southern regions of Chile. This delectable treat is known for its rich, creamy texture and sweet flavor that delights locals and visitors alike. Historically, this dessert emerged as a means to utilize simple, accessible ingredients prevalent in Chilean households. The term "leche empapada" translates to "soaked milk," which aptly describes the dish's characteristic moisture and the decadent absorption of sweetened milk into sponge cake.
Ingredients
- Milk - 1 liter
- Sugar - 500 grams
- Eggs - 6 units
- Flour - 250 grams
- Baking powder - 1 tablespoon
- Vanilla extract - 1 teaspoon
- Cinnamon - 1 stick
- Lemon zest - from 1 lemon
Preparation
Baking the Sponge Cake
Start by preheating the oven to 180°C. Crack the eggs and separate the yolks from the whites. In a large bowl, beat the yolks with sugar until the mixture turns pale and creamy. This is a critical step to ensure a light texture. Gradually add the flour and baking powder, mixing until just combined. In a separate bowl, whip the egg whites until stiff peaks form and gently fold them into the yolk mixture to preserve the airiness.
Transfer the batter into a greased and lined round cake pan. Bake it in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. While baking, you can set a timer to keep track of the time. Let the cake cool completely on a wire rack.
Preparing the Milk Syrup
In a medium saucepan, combine the milk, remaining sugar, cinnamon stick, and lemon zest. Stir over medium heat until the sugar dissolves completely, and bring it to a gentle simmer. Reduce the heat to low and simmer for 10 minutes to allow the flavors to infuse. Remove the cinnamon stick and let the syrup cool slightly before adding the vanilla extract.
Assembling the Dessert
Once the sponge cake is completely cool, carefully split it in half horizontally using a serrated knife. Place the bottom half in a serving dish with high sides. Pour half of the prepared milk syrup over the cake, allowing it to soak in fully. Place the top half of the cake on top and slowly pour the remaining syrup evenly over it. Refrigerate the assembled dessert for at least 4 hours or overnight, to ensure the syrup is fully absorbed and the flavors meld together.
Serving Suggestions
Leche Empapada Chilena is best enjoyed chilled, allowing the syrup-soaked sponge to offer its full array of flavors. It pairs exceptionally well with a hot cup of coffee or a freshly brewed tea, balancing the sweetness of the dessert. For an extra touch of indulgence, garnish with fresh fruit or a dollop of whipped cream before serving.
This dish becomes a centerpiece at family gatherings or festive occasions, showcasing the rich culinary traditions of Chile. The simplicity of its ingredients, yet the intricacy of its flavors, makes it a cherished favorite across generations.