1.5 cup(s) dulce de leche
1.5 cup(s) sweetened condensed milk
1/4 cup(s) Earl Grey tea, brewed and chilled
1.5 cup(s) evaporated milk
1 teaspoon(s) vanilla extract
3/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/4 cup(s) unsalted butter, room temperature
1/2 cup(s) white sugar
1/4 teaspoon(s) extract
1/2 cup(s) whole milk
1/2 cup(s) sweetened condensed milk
1/3 cup(s) evaporated milk
2 cup(s) heavy whipping cream
3 tablespoon(s) powdered sugar
1/2 teaspoon(s) vanilla extract
1 Preheat the oven to 325 degrees F and spray a 10-inch bundt cake pan really well with cooking spray. Pour the dulce de leche evenly over the bottom of the pan and set aside.
2 Flan: In a large bowl, mix together the eggs, sweetened condensed milk, evaporated milk, earl grey tea, vanilla extract until well combined. Pour this mixture evenly over the dulce de leche layer. (Note: set aside, do not bake or refrigerate yet)
3 Cake: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until pale yellow and fluffy (about 2-3 minutes). Add in the 2 1/2 eggs and 1/4 teaspoon vanilla extract and mix well. Add the dry ingredients slowly, mixing after each addition.
4 Pour batter over the flan layer in the bundt cake pan (Note: it will sink in a bit but that is ok).
5 Bake for 40-45 minutes or until tester inserted into just the cake comes out with just a few moist crumbs. Pierce the cake several times with a skewer or fork. Let the cake cool.
6 Drench the cake: Whisk together 1/2 cup whole milk, 1/2 cup condensed milk, and 1/3 cup evaporated milk. Pour this mixture over the top of the cooled cake. Cover and chill the cake overnight (or at least a couple of hours)
7 Loosen edges with a thin knife or spatula all around the sides. Carefully invert onto a serving plate (caramel and milks will ooze).
8 Whip up the heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks and dollop or pipe it all around the cake.