The Ardent Epicure

An Ode to the Pleasures of Food

9:47 PM

What's For Dessert? - Tres Leches Cake

Posted by Sugar and Spice

Rich Tres Leches Cake

1 1/2 cups + 1 tablespoon of flour (cake flour or sifted all-purpose flour)
1 cup + 1 1/2 teaspoons of sugar
5 eggs (use organic if you can)
1 stick of butter (unsalted)
1 teaspoon of baking powder
1 1/2 teaspoons of vanilla extract (real vanilla)
1/2 teaspoon of salt (kosher or sea salt)

1 cup of half-n-half
1 can of evaporated milk (12 ounces)
1 can of sweet condensed milk (14 ounces)

1 cup + 1 1/2 teaspoons of sugar
2 cups of heavy cream
1 teaspoon of vanilla extract

Oil for the pan
Extra flour for the pan

Note: Please read all directions thoroughly before starting the recipe.
Also note that this recipe will take several hours to make, as the cake will need to rest overnight.

Preheat your oven to 350 degrees.
Take a 9x13-inch baking pan, and lightly coat it with a vegetable-based oil, then sprinkle it with flour all around.
In a mixing bowl or electric mixer, add the flour, baking powder, and salt, and whisk it together.

In a separate bowl, add the butter and beat it until it screams... I mean, until it becomes fluffy, or for about a minute, stopping to scrape down the bowl as necessary.
Next, in another bowl, beat the egg yolks with the sugar (just the sugar for the cake, of course; don't add the sugar for the topping too!) until the mixture is fluffy, then add that to the whipped butter and vanilla mixture.
Do NOT throw out the egg whites.
Beat the egg whites until they form soft peaks, then fold this into the other wet mixture. 

Add the full wet mixture to the dry ingredients, and beat or whisk it until it is mixed.

Transfer the batter into your baking pan, and spread it out with a spoon or rubber spatula until it is even.  
Bake at 350 degree for about twenty to twenty-five minutes, or until light golden brown.
Allow the cake to cool on a rack for about half an hour.
Once the cake it cooled, poke a lot of holes all over the cake using the prongs of a fork.  Don't ruing the integrity of the cake, but definitely break its spirit a bit!  You want plenty of places for the glaze to penetrate.

Next, whisk together the evaporated milk, condensed milk, and half-n-half, then pour the mixture over the cake evenly.  

Refrigerate the cake overnight.

Your cake should have sucked up all of the liquid.  At this point, you can add the topping.
Place the heavy cream, and the other part of sugar and vanilla in a bowl and whisk or beat until you reach still peaks, like whipped cream.  
Lower the speed to medium, and mix it until it is thick.
Next, spread the topping evenly over the cake.
Chill the cake in the refrigerator until you are ready to serve it.  

Tip: serve the cake with berries if you like.

Note: this cake is supposed to be wet!  If you do not want a wet cake, don't make one full of milk!  If made correctly, the cake should be solid, but it will be very moist, and liquid will come out.  If this is not your style, this may not be the cake for you.

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