Authentic Olho de Sogra Chilled Cake Recipe: A Decadent Treat

Today, we’re sharing the recipe for the irresistible “Olho de Sogra” Chilled Cake, a moist, flavorful dessert packed with amazing layers. Get ready to fall in love with the perfect combination of fluffy sponge cake, creamy fillings, and a touch of coconut. Don’t wait—follow our step-by-step guide to master this treat that’s sure to win everyone over.

Ingredients for the Olho de Sogra Chilled Cake:

• 9 oz eggs (about 5 large eggs)
• 2 tsp white vinegar
• 3/4 cup granulated sugar
• 3 tbsp vegetable oil
• 1/4 cup plus 2 tbsp whole milk
• 1 1/8 cups all-purpose flour
• 1 tbsp baking powder

Fillings:

1. Coconut Filling:
   • 1 3/4 cups heavy cream
   • 1 can (14 oz) sweetened condensed milk
   • 3/4 cup coconut milk
   • 1 cup shredded coconut (optional)
2. Dulce de Leche Filling:
   • 1 3/4 cups heavy cream
   • 1 can (13.4 oz) dulce de leche (or boiled condensed milk)
3. Plum Filling:
   • 1 1/2 cups pitted prunes
   • 1 2/3 cups water

Soaking Syrup:

• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 1/4 cups whole milk

Instructions:

Sponge Cake:

1. Whisk the egg whites with vinegar until frothy.
2. Gradually add the sugar, then whisk in the egg yolks, oil, and milk.
3. Sift the flour and baking powder over the mixture, fold in gently, and bake in two equal rectangular cake pans.

Fillings:

1. For the plum filling, simmer the prunes in water until soft.
2. For the coconut filling, combine the heavy cream, condensed milk, and coconut milk. Fold in shredded coconut if desired.
3. For the dulce de leche filling, heat the heavy cream and dulce de leche in a saucepan until thickened.

Assembly:

1. Cut each cake layer in half to create four layers total.
2. Drizzle each layer generously with the soaking syrup.
3. Stack the cake layers with the fillings, alternating between the coconut, dulce de leche, and plum layers.
4. Cover with the final cake layer, wrap the entire cake in aluminum foil, and refrigerate for several hours to set.

Wrapping and Storage:

1. Once set, slice the cake into portions. Wrap each slice individually in aluminum foil; you can dust with a little powdered milk to prevent sticking.
2. The cake can be frozen for up to a month. Thaw at room temperature for a few hours before serving.

And there you have it—our wonderful “Olho de Sogra” Chilled Cake! With its incredibly moist layers and decadent fillings, this dessert is perfect for special celebrations or a sweet treat at home. We hope you enjoy making and eating this amazing dessert.

Until next time, and enjoy!