Now the dinner part does have a little bit of structure to it. The hostess picks the theme of the night. This last one was South American. Some dinner themes in the past have been Italian, French, East Indian and one that was favorite comfort foods. Mmm!! Anyway, the hostess cooks the main dish and then the rest of us choose to make an appetizer, side dish or dessert. And of course a few of us bring wine or something equally as tasty to drink. It's always soo much fun! Great food and great conversation, can't beat that!
Once I heard our theme this time was going to be South American, I knew the dessert I wanted to make, Tres Leches Cake. OMG, ladies. It was soo good! OK, now I'm getting ahead of myself. heehee Of course I jumped on Pinterest to find a recipe, and the one that had a lot of pins was from Ree's blog, The Pioneer Woman. After reading review after review of people raving, I knew I had found the one. Would you like me to share it with you? OK, since you asked soo sweetly.
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| {image: The Pioneer Woman} |
Tres Leches Cake
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Ingredients
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cup Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cup Heavy Cream
- Maraschino Cherries, Optional
- FOR THE ICING:
- 1 pint Heavy Cream, For Whipping
- 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. 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.
My notes:
* After 30 minutes I checked the cake and it was done.
* I poked the holes in while the cake was still warm. I think it helped it cool quicker. I also poked some extra holes in it before I poured on the milk.
* I added vanilla to my whipped cream and used powdered sugar instead of regular.
* I did not add any maraschino cherries. I don't like them and never even thought about the fact that the other ladies might. Oops! Sorry Janet. =)
* It was very tasty the next day with a little cinnamon sprinkled on top. Mmm.
* And lastly, I kept the one cup of leftover milk mixture. I poured it in a jar and threw it in the fridge thinking it'd be good for tea. Oh boy was I right. I made a chocolate chai tea and added some - yummy!
OK, now for my review of the cake. WOW!!! It might have been the best cake I've ever eaten. You would think it'd be soggy, but it wasn't at all. All the ladies loved it. And Mr. CC, Miss E and Miss A all loved it too. The Mr. actually asked me tonight if I was making it again tomorrow. He doesn't even really like cake, so that's telling you something. And yes, I will definitely be making it again. Next time though I'm going to bake the cake in two round pans and layer it. I may even add a layer of dulce de leche in the middle with the whipped cream. How's that sound? My suggestion is to make this cake asap. You will not regret it. Hey Cinco De Mayo is coming up. That would be the perfect excuse. =)
- 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.
My notes:
* After 30 minutes I checked the cake and it was done.
* I poked the holes in while the cake was still warm. I think it helped it cool quicker. I also poked some extra holes in it before I poured on the milk.
* I added vanilla to my whipped cream and used powdered sugar instead of regular.
* I did not add any maraschino cherries. I don't like them and never even thought about the fact that the other ladies might. Oops! Sorry Janet. =)
* It was very tasty the next day with a little cinnamon sprinkled on top. Mmm.
* And lastly, I kept the one cup of leftover milk mixture. I poured it in a jar and threw it in the fridge thinking it'd be good for tea. Oh boy was I right. I made a chocolate chai tea and added some - yummy!
OK, now for my review of the cake. WOW!!! It might have been the best cake I've ever eaten. You would think it'd be soggy, but it wasn't at all. All the ladies loved it. And Mr. CC, Miss E and Miss A all loved it too. The Mr. actually asked me tonight if I was making it again tomorrow. He doesn't even really like cake, so that's telling you something. And yes, I will definitely be making it again. Next time though I'm going to bake the cake in two round pans and layer it. I may even add a layer of dulce de leche in the middle with the whipped cream. How's that sound? My suggestion is to make this cake asap. You will not regret it. Hey Cinco De Mayo is coming up. That would be the perfect excuse. =)
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| {A last pic because it looks soo tasty.} |
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Mmmm! I've never had this cake before, but it look soooo good!
ReplyDeleteJo-Anna
Oooh that sounds delicious!! Sounds like a good piece of classic cake! Yummy thanks so much for sharing- now i have some baking to do :)
ReplyDeleteThanks for the visit! You should definitely give this cake a try. You will not be disappointed. : )
Delete~ Catie
Tres Leches cake is my favorite dessert of all time, but I've always been a little anxious about making it myself. Time to get in my kitchen and start baking -- thanks for the confidence boost! :D
ReplyDeleteThanks for the nice comment, Jennifer. This cake is delicious! It was fairly easy to make. I'm sure you could whip one up easy peasy.
DeleteHave a great weekend and happy baking. ; )
Please pop by for another visit.
~ Catie
Looks delicious! Wish there was a way to taste it...hee hee.
ReplyDeleteWhat size can of evaporated and condensed milk should be used??
ReplyDeleteHi,
DeleteI just used the regular sized can of evap.The condensed milk comes in a smaller can, it looks about half the size of a regular can. Hope that helps!
~ Catie