Tuesday, May 6, 2014

Tres Leches for Cinco de Mayo

My dad is from Mexico so every year we do something small to celebrate, usually just make Mexican food, which we actually do every week so that may not seem very special, but on Cinco de Mayo we make something a little extra...last year we made sopapillas with our dinner. This year we had our usual enchiladas, brown cilantro-lime rice and black beans and then we had Tres Leches, an amazingly wonderful cake! We had four missionaries over for dinner with us which we also pretty normal, and I was happy to have some extra people to share the cake with :)!



Making the cake is pretty straightforward so I didn't include any pictures of the cake-making part; it's just a matter of following the recipe and mixing together dry with wet ingredients. That being said, this cake is not hard but it does take more time than some cakes because of all the different layers/fillings/toppings etc.

You will want to boil one can unopened sweetened condensed milk (take off label) for three hours; you can do this a week before hand and let it sit in your pantry until you're ready to use it or do it the same day; that's what I did mostly because I forgot to plan ahead :). Allow it to cool(you can speed up cooling process by putting the can in a bowl with ice cold water and stick it in freezer for 15 minutes; don't forget the can is very hot so use an oven mitt when handling it).

 
 
 
In a small mixing bowl, add all three milks and stir to combine. You'll pour this over your baked cake that you've poked many times with a fork to allow the milk to seep into this spongy cake. I usually throw out about a 1/2 cup of this milk mixture.
 Cool whip is gross. I know that's a personal opinion but c'mon folks, it really is. The consistency is totally different as is the taste. But whatever, use it if you like it :). Normally you make whipped cream from whipping cream and sugar, but I always use agave. If you're going to use sugar add about 1/4 cup. I use about 2 TBS agave with a pint (2 c) of whipping cream.
 Beat it on high until it gets nice and thick and stiff peaks form.
 You want this to be spreadable and not liquidy because it's your topping, so you'll probably have to whip it for several minutes.

 

 This is what your sweetened condensed milk will look like once it's been boiled.
 Once you've let the milk soak through, put it in the fridge for maybe 15 minutes then pull it out and cover the top with the caramel.
 Then add the whipped topping, cover it and stick it back in the fridge for several hours and even better, over night.

 Oh, heavenly!


Tres Leches


Cake

½ c unsalted butter, softened

1 c sugar (or evaporated cane juice)

5 eggs, separated yolk from white

1 tsp vanilla

1 c white flour

½ c wheat flour (or 1 ½ c white flour)

1 tsp baking powder




Filling

1 c whole milk

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk



Toppings

1 can sweetened condensed milk (remove label from can, do NOT open can, place in pot with water and boil for three hours. Cool)


1 ½ - 2 c heavy whipping cream (I just whip up the entire pint because it's easier and if I don't want to put it all on I'll save it to eat with strawberries
1 -2 Tbsp agave
½ tsp vanilla

Boil one can unopened sweetened condensed milk (take off label) for three hours; you can do this a week before hand and let it sit in your pantry until you're ready to use it or the same day. Allow it to cool(you can speed up cooling process by putting can in a bowl with ice cold water and stick it in freezer for 15 minutes).

Preheat oven to 350 degrees. Grease and flour a 9x13 pan(I use pam with flour spray). Cream butter and sugar until fluffy. Separate your egg yolks from egg white and add egg yolks and vanilla and mix. Add in flour and baking powder. Beat egg whites in a metal or glass bowl on high until light and fluffy. Add egg whites to sugar and flour mix and fold together until smooth. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out clean. Put it in the fridge for 15 minutes then, once cool poke holes in the top of cake with fork. Blend milk fillings together and pour over the cake(I usually throw out about ½ c of the milk filling). Cover and refrigerate for 15 minutes. Cover with caramel from can. Cover with whipped topping. Refrigerate several hours, best if refrigerated over night.

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