I'm all for exposing myself to new things and taking friends and family along for the ride so what better way to do so then with a birthday cake.
Just so you know Linda this cake gave me a panic attack when I tried to flip them out of the pan and they were stuck. When I say stuck I mean stuck like that guy in the old Super Glue adds with the hard hat on hanging from the iron beam stuck!
BUT alas my trusty paring knife and spatula saved the day!
For those of who do not know Tres Leche means 3 milks. This cake is soooooo light and airy and then you just drench it with this creamy sweet smooth milk mixture and let it soak over night. Then of course the next day you cover it in fresh whipped cream and toasted coconut and sing Happy Birthday! Or just eat it if it's not someone's birthday ahaha!
Again this recipe is from my most fav recipe diva The Pioneer Woman. She adds cherries to hers but I was looking for something a little less kitschy and a little more delicate. So I toasted coconut. Click here for the link(http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/). Get Ree's cookbook and her novel they are both AMAZING!!! I have both and cannot wait to have them signed!!
Happy Birthday Linda!!! I hope you love your cake. I had fun making it!!
Enjoy and Keep on Making Stuff!
Tres Leche Cake
I copied this right from the Pioneer Woman's site because she wrote it out perfectly. Thanks again Ree Drummond for creating such a great resource!!
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
FOR THE ICING:
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(i let mine soak over night in the fridge). 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. I took it one step beyond and toasted some coconut and put that ontop along with a yummy dark chocolate drizzle.
|Happy Birthday Linda!|