1/2/08

Tres Leches Cake




My not-so-little chef Katie has been bugging me for a while about making her a Tres Leches Cake. So as a surprise for her moving back, I decided to make her a cake. I searched high and low for a cake recipe going so far as to post the question on Serious Eats. I found one on Martha Stewart's website. Go figure.

Tres Leches Cake (courtesy of Martha Stewart)

Serves 12

1 stick butter (8 tablespoons), melted and cooled, plus more for pans

6 large eggs, separated

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1 cup all-purpose flour

2 1/2 cups milk

One 12-ounce can evaporated milk

One 14-ounce can sweetened condensed milk

One fresh coconut (didn't use)

2 cups heavy cream (didn't use)

Assorted tropical fruits, such as pineapple, star fruit, mango, and pepino, for garnish

* I added a teaspoon of vanilla and a teaspoon of dark rum and folded it to the batter.

Directions:


Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.

Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.

Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.

About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
Topping
(courtesy of Alton Brown)

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

All accidents aside the cake was very good and easy to make. So easy, in fact, I'm going to make another as soon as I get another Pyrex baking dish.