One of my favorite things in the world is cake.
Being inside a bakeshop makes me giddy. Baking cakes makes my heart jump in anticipation of what is about to come out of the oven. Eating a cake makes me one satisfied girl.
Now being a cake lover has not make me a genius yet to know all the names of cakes that exist. But maybe, just maybe knowing Tres Leches cake makes me one step closer.
Tres leches. Three types of milk in a cake , sealed with creamy whipped cream on top. I think I just found a new cake to add to my favorites. Baking tres leches cake two times in a week is serious affinity.
If you like licking condensed milk out of a spoon, or loading your champorado ( chocolate porridge) with lots of evaporated milk or you like drinking cream out of its carton, then you will SERIOUSLY love this cake. Actually, maybe its just me. And even if you don't do these (childish ) things with milk , you will still love this cake.
For me, Its kind of a cross between a leche flan and a cake, and the eggs in this heavenly thing is all packed in a sponge cake that you soak with three types of milk.
Just those descriptions got me all sold out on these cake. I had to make it. I had to eat it. I have to warn you though, that it is easy to consume all of this cake on your own. So I didn't have any problems with my husband not wanting to eat a piece, except maybe the problem that I have to deal with my waistline.
I packed this cake all week everyday for my snack at work. I even forgot to bring my lunch one day but I managed to fill my lunch bag with a container filled with this. So of course, I had cake for lunch . So good for my mouth, but not good for my weight.
But regardless of that, Can I still sell that you bake this cake and just agree that you eat it moderately?
I hope so.
Tres Leches Cake
Ingredients ( Recipe adapted from The Pioneer Woman Cooks)
1. Preheat oven to 350 F. Grease a 9" by 13" baking dish by spraying with cooking spray until the bottom surface is well coated.
2.Combine flour,baking powder and salt in a bowl and set aside.
3.Beat the egg yolks and 3/4 cup sugar until the color becomes lighter and the mixture is a bit thicker. Add in 1/3 cup milk and vanilla and stir.
4.Add the flour mixture to the egg yolk mixture and gently combine until smooth.
5.Whisk the egg whites until the form soft peaks. Gradually add in the remaining 1/4 cup of sugar and beat until stiff peaks form.
6. Fold the egg whites into the egg yolks mixture in three equal additions and gently combine until the batter is uniform in color.
7. Pour and evenly spread the batter into the prepared dish. Bake for 35-45 minutes. The cake should be springy to the touch and the surface should be light golden brown.
8. Turn cake into a rimmed server platter and allow to cool completely.
9. Make the milk mixture:
Combine condensed milk, evaporated milk and 1/4 cream in a tall pitcher or large measuring cup and stir to combine. Poke the cake surface several times with a fork. Gently and slowly pour milk over the entire surface of the cake. Allow the cake to absorb the milk in its surface before pouring some more. I had about 3/4 cup of the milk mixture remaining so I just stored it in the fridge for other uses. Allow the cake to soak up and absorb the milk for half an hour.
10. Make the cream topping: Whisk the heavy cream and 3 tbsp sugar until thick and easy to spread. Spread the cream onto the cake surface. Use a spatula to cover the sides.
11. Drizzle with caramel syrup, top with cherries or berries and cut cake into squares.