Thursday, July 29, 2010

Tres Leches Cake

We had our 2nd annual family bbq/baseball game a couple of weeks ago which was a lot of fun. It was just after my sister-in-law's of course I had to make her a birthday cake. She really isn't the traditional type and I had to come up with something special for her.

Then it hit me in the car driving some where...Tres Leches Cake. In May we went to see her graduate from Grad school and she took us to a place that served Tres Leches cake which she said she really loved. I know there is a bakery near me that supposedly makes a really good one but I wanted to try making it myself.

I did not get a picture of what I made because my camera and because it was gone in minutes. I am always looking for an excuse to make something from The Pioneer Woman's website...there you can see step by step pictures with instructions on how to make this super yummy cake!

(This is not my picture)

Tres Leches Cake

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

3 Tablespoons Sugar

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. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint 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.

Review: THIS IS A KEEPER for sure. There was a small amount leftover and everyone was fighting for it the next day. I think this cake was super easy to make because I made it the morning before everyone came and didn't feel stressed about it at all. Instead of the cherries I used some fresh strawberries and blueberries which added a nice fresh taste to it.

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