Tres Leches cake - recipes wanted!
I incorrectly titled this post: http://chowhound.chow.com/topics/827803
And have realized what I'm really on the hunt for is a great Tres Leches cake recipe.
Are there any recipes you've tried that you've liked better than others?
Also - is the pan important? Can I do it in square 9x9 cake pans (metal) or should it be a glass 9 x 13, etc?
I did a google search and am finding a bunch out there - just wondering if there are some I should gravitate to or steer clear of....
Thanks in advance!
re: The Oracle
Hi Oracle! I'm like you, and recently discovered Tres Leches Cake---it is THE CAKE for me from now on! I am on a mission to find one like we had at a resort in Mexico..... OMG! I wondered if you've found a recipe that was dropped you to your knees? Ifif you've had any successes that you are THRILLED with? :) Please let us know! I'll be on this journey with you if you are still searching! Stay in touch please!
The one I use:
With fresh fruit during the summer it is my favorite cake. In a pinch I've done it with different white cake recipes and yee gads a white cake mix, for me the milks and a little booze or extract are what makes it. Traditionally it is done with a meringue frosting, which gives it a little crunch and makes it oh so pretty. I like a 9 x 13 glass pan.
I use Saveur's recipe. It's a great cake and I can do the main part the night before company comes over.
1 T butter
1 c flour
2 t baking powder
3 eggs, rm. temp., separated
1 c sugar
1/2 c whole milk
1 c cream
one 14 oz can sweetened cond. milk
one 12 oz can evaporated milk
2/3 c light corn syrup
2 egg whites, rm. temp.
Preheat oven to 325. Butter a 7x11" glass baking dish. Sift together flour and b. powder in sm. bowl. Use an electric beater to beat 3 whites in gl. bowl until soft peaks form, 2-3 min. Imcrease beating speed, gradually add sugar, beating until glossy, 1-1 1/2 min. Beat in yolks one at a time. Fold in one quarter of flour mixture at a time. Add milk; stir until smooth. Pour into prepared dish, mounding slightly in the center. Bake until cake tests done (toothpick inserted in the center comes out clean), 25-30 min. Set aside to cool in dish, then prick at 1" intervals with toothpick.
Use a whisk to combine cream with canned milks. Slowly pour over warm cake in dish. Set aside to cool, then cover and refrigerate 1 hour to overnight.
FROSTING: Combine corn syrup and 2 whites in lg. metal bowl. Set bowl over a pot of gently simmering water set over med-low heat and immediately beat egg white mixture on low speed until it reaches 140 degrees on an instant read thermometer. Increase speed to high and beat until stiff, glossy peaks form, 4-5 min. Remove bowl from heat and beat until meringue is cool, 2-3 min., then frost cake.
re: The Oracle
Re: the Cook's Country Tres Leches cake, it was quite a treat. I was worried about sogginess but it held up well. It has cinnamon as one of the ingredients, which I've never seen in a tres leches cake recipe, and that kicked it up a notch. My BF approved and went for seconds so for me it's a keeper. As for the pan, this recipe calls for a 9x13 size but I halved the recipe so used a 8x8 metal pan and it was perfect.
Here is my recipe. I made this for parties before and it is always a hit:
To begin, you need to bake a yellow cake from a box mix. I use Betty Crocker's Supermoist Yellow cake. Bake this according to the instructions on the box in a 9 by 13 inch glass baking pan, but add a dash of vanilla. Allow the cake to cool completely for several hours. Then, using a fork, poke holes all over the cake.
For the leches, mix together:
3 tbs plain sugar
1/8 teaspoon (pinch) cinnamon
few drops vanilla
1 14 oz can of evaporated milk (I use Carnation)
1 14 oz can sweetened condensed milk (I use Eagle)
1 cup heavy whipping cream
1 cup whole milk
(or use 2 cups half and half, which is half cream and half milk)
Ladle this milk mixture over your sponge, ensuring that you moisten all parts of the cake. Cover cake and allow to absorb the milks overnight in the refrigerator.
The whipped cream frosting topping:
2 cups organic* heavy whipping cream
4 tbs powdered sugar
few drops vanilla
1/4 cup sweetened shredded coconut
3 tbs chopped pecans
Blend ingredients and using an electric beater, beat your whipping cream with the powdered sugar and vanilla until it forms stiff peaks. Spread this on top of your milk-soaked sponge. Garnish with the coconut and nuts. You can experiment with garnishes of fruit, cajeta, caramel, chocolate shavings, or whatever suits you. I use organic cream for the topping because it tastes better but since it is expensive I just use the regular/non-organic cream in the leche mixture, just explaining why I specified organic.
The town I used to work in had a homestyle Brazilian restaurant with desserts made by the tiny little wizened grandma, who spoke no English. So I was never able to quiz her about her cakes but my impression is that they were nothing complicated or fancy - albeit delicious. She would make different flavors of cake, then turn them into tres leches with the standard poke-and-pour with sweetened condensed milk, cream of coconut, and whipped cream topping. My favorites were the traditional all-coconut, the yellow cake with pineapple (which turned it into pina colada),
and the chocolate cake. I think you can make any layer cake recipe you like.