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Friday, March 30, 2012

A Tres Leches Should Be In Everyone's Bucket List


I don't know why there is so much controversy regarding the originality of a Tres Leches Cake.  And if you do some research on the subject, it gets more complicated.  Puerto Rico, United Kingdom, Nicaragua, Mexico? I have always believed that it's a nicaraguan dessert, but I am not here to dispute, I am here to tell you that it's one of the most delicious cakes I've ever had. Through the years, I have tried a few versions, but this recipe is the best ever. And there is no controversy about that!


                                                                     Tres Leches



Ingredients for cake:                                   Yield: 12 servings

1 cup sugar, divided

5 large eggs, separate yolks and whites

1/3 cup whole milk

1/2 teaspoon vanilla extract

1 cup all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon cream of tartar


Ingredients for milk syrup:

1 can (12 ounce) evaporated milk

1 cup sweetened condensed milk

1 cup whipping cream

1 teaspoon vanilla extract

1 tablespoon rum (I use Bacardi)


Ingredients for Meringue:

1 cup sugar, divided

1/4 cup water

3 egg whites

1/2 teaspoon cream of tartar

Note: I usually make this cake in a 13 x 9 x 2  inch pan, but this time I wanted to make 2 cakes, so I divided the batter into 2 (8) inch pans.  If baking in  2 (8) inch pans, the baking time is about 17 minutes.  Also, I'll like to mention that it is very important to make the meringue, (no commercial whip cream) it provides the final compliment. I used a torch for the meringue and topped with maraschino cherries.


Directions:

Preheat oven to 350 degrees.  Butter or spray a 13 x 9 x 2 inch pan.
In the bowl of an electric mixer, beat 3/4 cup sugar and egg yolks until light and fluffy, about 5 minutes.  With rubber spatula, fold in milk, vanilla, flour, and baking powder; set this mixture aside.  Wash bowl of electric mixer  and beat (with whisk attachment) egg whites to stiff peaks, adding cream of tartar after 20 seconds.  Gradually add remaining 1/4 cup sugar, and continue beating until whites are glossy and firm, but not dry.  Gently fold whites into yolk mixture .  Pour batter into prepared baking dish and  bake for
40 - 50 minutes or until inserter comes out dry. Let cool completely on a wire rack.  Invert cake into a deep large platter and pierce cake all over with a fork.  Pour milk syrup all over cake and spoon overflow on top until is all absorbed. Milk syrup directions are:  In a bowl, whisk  evaporated milk, condensed milk, whipping cream, vanilla, and rum until well mixed.

Directions for Meringue:

In a heavy saucepan, pour 1 cup water, 3/4 cup plus 2 tablespoons sugar.  Cover and cook over high temperature for 2 minutes.  Uncover pan and cook until sugar dissolves completely, about 3 minutes.    .  Meanwhile, beat egg whites (with whisk attachment) to soft peaks with cream of tartar, gradually add remaining 2 tablespoons sugar , continuing to beat to stiff peaks.  Pour boiling sugar syrup in a thin stream into whites and continue beating until mixture is cool to the touch. The hot syrup cooks the whites.
Spread meringue over cake and refrigerate at least three hours or overnight.  If using maraschino cherries, rinse them in cold water and dry them with paper towel before garnishing cake.

Enjoy, my friends!




2 comments:

Anonymous said...

Rose I love all of the recipes, this blog is great. Love u.

RosyCooks said...

Thank you, I love u, too. Have you tried any of my recipes?

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