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Sunday, February 24, 2013

Milk: It Does a Body Good!




























TRES LECHES

You don’t have to go to South America to try this delicious Tres Leches cake. This Latin cake will burst in your mouth, delivering nothing but pure goodness and there is no way this cake can ever be accused of being DRY. This cake gets its name from the three milks used to prepare the sauce that bathe the cake. I have tried this cake flavored with rum or coffee. Substituting the heavy cream with Coco Lopez (coconut cream use to make pina coladas) and sprinkling the icing with coconut shavings, this cake can be taken to another level. Some people add slices of fruit and I have tried it with chunks of Heath Bars for added texture. Yes, I am not going to argue that there is room for experimentation to personalize this recipe, but this cake is phenomenal just as it is.

INGREDIENTS

(Serves 10-12)

CAKE

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
5 large eggs, separated
1 teaspoon vanilla extract
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
Combine the evaporated milk, condensed milk, heavy cream and vanilla in a blender.

FROSTING

3 egg whites
½ teaspoon cream of tartar
1 cup sugar
¼ cup water
1/2 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350° F. Grease a 9 by 13-inch baking dish and set aside.

To make the cake: In a bowl whisk together the flour, salt and baking powder. Beat the egg whites with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for about 5 minutes. Add the egg yolks one at a time and reduce the speed to low. Add the flour mixture and vanilla extract and mix for 1 more minute. Pour the batter into the baking dish and bake for 35 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.




While still warm, pour the cream mixture over the cake until it is all absorbed. Refrigerate for at least 3 hours or overnight before frosting.




For the frosting

In a saucepan, heat water and sugar over medium high heat. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees. Set aside. 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 until ready to serve.












2 comments:

Sandy said...

Reading your blog made me feel hungry. We are trying to get as healthy as possible. We are even planning a raised bed garden by our deck where we can grow fresh herbs and veggies.

Heather.S said...

This looks so yummy!! The photos are making me drool over my computer screen :P

dustingoficingsugar.blogspot.co.uk

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