Saturday, September 22, 2012

Tres Leches Cake - Dessert at last!

Believe me when I say this melts in your mouth. As we were making this last week I really wouldn't have believed the recipe was right except that I saw it with my own eyes - as a matter of fact - I probably wouldn't have tried this if I had just read it - so trust me when I say - I know it sounds odd - but it's perfect. My delightful cooking companions shaved a little chocolate over the top to serve - I think next time I'll top each serving with a few berries.

Tres Leches Cake serves about 16

6 eggs
1/2 cup vegetable oil
1 and 1/4 cups sugar
3/4 cup orange juice - this is what really threw me - you'll never know it's there
1 teaspoon vanilla
2 and 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can evaporated milk
1 can sweetened condensed milk
1 cup cream
1 tablespoon Bailey's Irish Cream - ok this was my 2nd - "what?" how can that go with OJ? Well, just trust me - it does.
2 cups cream whipped with a couple tablespoons of sugar
grating of chocolate or fresh berries

Separate the eggs into two large bowls. In the yolk bowl whisk in the oil, sugar, OJ and vanilla. Then whisk in the flour, baking powder and salt. Beat the egg whites until medium stiff and fold into the rest. This we forgot to do until the batter was pored into the pan and waiting for the oven to preheat - then eeeiyee! Judith saw the egg whites sitting there so we poured the batter back into the bowl, beat the whites and then gently folded them into the batter and then back into the newly washed, dried, buttered and floured large pyrex pan. Bake at 350 degrees for about 25-30 min. While baking, put in a blender the evaporated milk, sweetened condensed milk, 1 cup cream and tablespoon of Bailey's and whiz up - be careful this is full - you could also just whisk. When the cake is done and just out of the oven poke holes in it with the wooden end of a spatula and pour the leches (uggh - my spell corrector just changed that to leeches) mixture over the cake. Push and smash with the rubber end of the spatula until it is all absorbed. Judith was not gentle with this. Let cool about 30 min then refrigerate. When getting ready to serve beat the cream and spread on the top in a decorative pattern and serve - obviously not to lactose intolerant friends! And really, what does the OJ do? Because you can't taste it - I promise. Maybe makes it tender? Whatever - it's just damn good.

 Post note: it was fantastic the next day with berries!

No comments:

Post a Comment