Tuesday, May 14, 2013

Post Mother's Day & Tres Leches

 
 
 
Happy Tuesday and hope everyone is doing great!  I've been MIA last week because of my asthma but now I'm back!  Last Sunday was Mother's day which gave me another reason to bake a cake.  For that day, I decided to make the Tres Leches Cake, being that I was still recovering from my asthma it was the easiest cake I could think of, it's very simple but very rich and delicious. Tres Leches is very popular in the Latin America region, it is made out of a basic sponge cake recipe, 3 kinds of milk and whipped cream for topping/frosting.  As far as decorating you can't really do much  since it is soaked with milk so it is usually served in a sheet pan and chilled overnight but the taste definitely makes up for the lack of presentation.  Here's a recipe that I like to follow courtesy of Erica, blogger for www.mycolombianrecipes.com.  Enjoy!
 
INGREDIENTS
 (Serves 10-12)
CAKE
2 cups all purpose flour
 2 teaspoons baking powder
 1 cup whole milk
 5 eggs
 1 teaspoon vanilla extract
 6 tablespoons butter
 2 cups sugar
 ½ teaspoon salt
 
THREE MILKS SAUCE
1 can sweetened condensed milk
 1 can evaporated milk
 1 cup heavy cream
 ½ teaspoon vanilla extract
FROSTING
2 egg whites
 ½ teaspoon cream of tartar
 ½ cup sugar
 ¼ cup water
 1/2 teaspoon vanilla extract
 
DIRECTIONS
 
1. preheat the oven to 350° F
2. Grease and lightly flour a baking dish.
3. To make the cake: In a bowl whisk together the flour, salt and baking powder.
4. In a small pot heat the milk and butter, remove from the heat and set aside.
5. In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes. Reduce the speed to low. Add the flour mixture, butter mixture and vanilla extract and mix for 1 more minute.
6. Pour the batter into the baking dish and bake for 40 to 45 minutes or until a toothpick stuck in the middle comes out clean. Remove cake from the oven and with a fork make holes all over the top of the cake. Set aside to cool for 10 to 15 minutes.
 
7. When the cake is cooling, make the milk sauce, whisk together sweetened condensed milk, evaporated milk, heavy cream and vanilla extract in a mixing bowl.
8. Pour the 3 milks sauce over the cake until it is all absorbed. Refrigerate for a least 3 hours or overnight before frosting.
9. For the frosting, in a small pot mix the water and sugar, over medium high heat, stirring constantly for 5 minutes. Set aside.
 
10. Beat the egg whites with cream of tartar until stiff peaks are formed. While beating the egg whites, add sugar syrup and continue beating for 5 more minutes. Add vanilla extract and beat 1 more minute. Spread the frosting over the cake and refrigerate
 
My personal tip: If you don't have time to do the frosting, you can also use cool whip (original) as substitute and it works the same. 
 
***Picture above is used for reference only***

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