lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, March 30, 2009

Tres Leches

Tres Leches is C's favorite dessert. I don't quite get the appeal, it is essentially soggy cake, but he seems to love it. The key to getting it extra soggy is to poke a bunch of holes in the cake with a skewer while the cake is still warm, then pour the three milks over top. C also says it gets better the longer it sits, more sogginess I guess.

Tres Leches Cake

6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Milk topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

1 cup heavy cream
1/4 cup powdered sugar

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 30 minutes.

To make the milk topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Whisking works as well and doesn't dirty your blender

Remove the cake from the oven and while still warm, prick the cake with a skewer several times and pour the cream mixture over it. Let sit and cool to room temperature.

Whip the cream and powdered sugar until soft peaks form. Top the cake with the whipped cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.
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