I first sampled this cake in a Mexican restaurant in Columbus, Ohio. Yummmm !! It was very delicious, scrumptiously moist and out of this world. I wanted to make this at home, so I looked up the recipes and baked it, it came out very close to the one I had it at the restaurant.
Ingredients:
For the cake:
* 1-½ cups All-purpose flour
* 1 teaspoon Baking powder
* ½ cup Unsalted butter
* 1 cup White sugar
* 5 Eggs
* 1 teaspoon Vanilla extract
For the glaze:
* 1 (12-14 ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 1 cup half-and-half or heavy cream
* 1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
For the topping:
* 1.5 cups heavy cream
* 1 cup of sugar
* 8 ounces of cream cheese softened
* 1 teaspoon vanilla extract
* 1 tub of cool whip
For the cake:
Directions:
Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 35- 40 minutes, or until a toothpick inserted into the cake comes out clean.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Combine the half and half, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving or can refrigerate the cake overnight.
For Iciing/Whipped Cream Topping:
Combine the whipping cream, cool whip, 1 teaspoon of vanilla and 1 cup of sugar, cream cheese, whisk until thick. Spread over top of cake.
Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled, may sprinkle cocoa on it or garnish with seasonal fresh fruits like Mangoes, papaya, Kiwis, strawberries, cherries or Raspberries.
Variations:
Caribbean Version: Replace the sweetened condensed milk with cup of Cream of Coconut in the milk mixture. You can also add ¼ cup rum. This you can garnish with shredded coconut.
Southern Version: In addition to the three milks, add 1/3 cup peach schnapps. You can add cup of diced, drained peaches to the batter. About cup of pecans can be added to the batter or sprinkled on top of the cake before serving.
Well, what about chocolate? Why not add some chocolate syrup to the three-milk mixture, or temper in some white chocolate. This is another one of those great recipes that allows for culinary adventure. Plus, it is just plain delicious.
Another time, I did not want to go through the long steps of making the cake, so here is what I did, I bought a boxed cake mix and baked yellow cake according to directions on the box and then followed the steps on this recipe for the glaze and the topping, it came out pretty close.
Caution: This cake is very addictive, so there, now you've been warned..Enjoy
Recipe Credits:
Dessert Spotlight: By Dorothy Sibole courtesy of http://allrecipes.com//Recipe/tres-leches-milk-cake/Detail.aspx
Photographs by The Masa-AssAsin
http://www.flickr.com/photos/35369113@N06/3505171168/
http://www.flickr.com/photos/35369113@N06/3497412607/
http://creativecommons.org/licenses/by-nc-nd/2.0/deed.en
No comments :
Post a Comment