Tuesday, April 20, 2010

The Real Lip Lickin' Deal

A couple of months ago we had some friends over for dinner. It is an unwritten rule that you must serve Tres Leches cake after fajitas. Actually, I just wrote it so now it is a written rule.
This is the real one. I've had recipes that are made with a yellow cake mix and it's just not the same as being made with a homemade sponge cake. Make sure you also use real whipped cream and not cool whip also.
Scrumptious. Truly scrumptious.

Tres Leches Cake

adapted from The Pioneer Woman

1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
1 pint Heavy Cream, For Whipping (minus 1/4 cup)
3 Tablespoons Sugar

Preparation Instructions:
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a large measuring cup. When cake is cool, pierce the surface with a fork all over (don't mutilate it though. Slowly drizzle your three milks mixture all over the cake, try to get as much around the edges of the cake as you can. I actually don't use the last 1/2 cup because I think it makes it a little too sweet.
Allow the cake to absorb the milk mixture for 30 minutes in fridge.

To ice the cake, whip remaining heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Refrigerate any leftovers.... if there is any.

No comments: