August 15, 2010

Tres Leches Cake

One last shindig before medical school starts again for my husband, our friends decided to host a Mexican themed informal dinner. Pulled pork tacos, home-made guacamole, and corn salad were on the menu. I searched through my list of bookmarked dessert recipes and found the perfect cake for a Mexican inspired spread- Tres Leches! Hubby and I gathered together all the ingredients and got to work.

Once the cake comes out of the oven, you have to let it cool for awhile. Then you can add the glaze over the cake and set it in the fridge overnight. In the morning, you will find all the milk has been absorbed, producing a very moist, delicious cake! We will definitely be making this again.

Source: Joelen's Culinary Adventures

Tres Leches Cake

recipe from Alton Brown

Cooking spray to grease cake pans
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

2 cups heavy cream
8 ounces sugar

1 teaspoon vanilla extract


2 tablespoons sugar
1 lb strawberries

Preheat the oven to 350 degrees F. Lightly oil and flour a 10-inch metal springform pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Do not 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:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

For the topping:
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.

Meanwhile, chop up the strawberries and place in a bowl with 2 tablespoons of sugar. Toss to combine and set aside until ready to serve.

To serve:
Place the cake on a serving platter. Carefully remove the ring from the springform pan. Slice the cake to serve and garnish with a spoonful of strawberries.

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