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Wednesday, April 23, 2014

Tres Leches Cake

I found this in my draft file.  I have no idea what happened to the photos but thought I might as well post especially since Cinco de Mayo is right around the corner.  I'll add photos when I make this next time.  Yep, another Pioneer Woman recipe. I read about this on her blog forever ago and it intrigued me. I ran across another woman who had made it and thought I'd give it a go.

Reminded me of the jello cake my Mom made in my youth:)

But back to the Tres Leches cake. I made it with only a couple minor changes for our family spring fling and people liked it. The brownie fruit pizza was a bigger hit, but maybe we're a chocolate family?? I brought the leftovers to work and had a Hispanic woman try it and she said, "YUM, good job and you aren't even Spanish"?

My cousin Melanie said that she used a can of coconut milk in place of the Evaporated milk and added a touch of Malibu Rum for a grown up version of this cake, I might try that the next time.

At any rate, this is a solid recipe and really very easy so give it a try.

1 C Flour
1-½ t Baking Powder
¼ t Salt
5 whole Eggs Divided
1 C Sugar, Divided
1 t Vanilla
⅓ C Milk ~ I used 2%
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ C Heavy Cream
1 pint Heavy Cream, For Whipping
1/3 C Powdered Sugar

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Separate eggs into two different bowls.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Add flour, baking powder and salt 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.

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 25 to 35 minutes (her directions said 35-45 min but my cake only took 25 until it was done) or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool~I didn't turn my cake out, I left it in the pan for easy transport.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher or bowl. 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~I didn't read the "all but 1 C", I dumped it all on. It was still tasty, just a little wet, "I" might like it better following that rule.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 1/3 C of powdered 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

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