Tag Archives: cake

Tres Leches Cake

Several years back I had a friend request a Tres Leches cake for his birthday.  I had never made one, but I said yes and decided to try it.   Since then I have made several different recipes, combing a few to make this one.  It has become a favorite among my friends and commonly requested.  Usually last minute when there is no possible way I could make it in time.

While I wouldn’t say it’s “hard” to make, it has several steps, and requires some refrigeration time.

First thing to do is to have six eggs at room temp.

Lightly Grease a 9×13 and set aside.  Preheat oven to 350.

This isn’t a recipe to try and make layer cake out of, it is to delicate to handle manipulation and moving in and out of pans.

In a large bowl add:

  • 1.5 cups of flour
  • 2.5 Teaspoons of baking powder
  • 1/4 Teaspoon of Salt

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Set aside and separate the eggs..  *** Be sure not to get any of the yolk into the whites.**

With the 6 egg yolks add:

  • 1 Cup of Sugar
  • 1/2 Cup of Milk
  • 1 Teaspoon of Vanilla.

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Add the Egg Yolk Mixture to the Flour  to form a batter, mix until combined.

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Now Beat your six egg whites until they form soft peaks, then add:

  • 1/4 Cup of Sugar
  • 1/4 teaspoon of Cream of Tartar.

Continue to add till they make hard peeks.

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Add 1/4 of the egg white mixture to the egg yolk batter and mix.

This helps the egg yolk batter become more playable.

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Now gently fold in the rest of the egg yolks a little at a time.

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Add to the prepared 9×13

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Now bake for 35-40 mins.

When done set aside and let cool on a rack for about 30-35 mins.

 

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While the cake is cooling combine:

  • I can of Evaporated Milk (12 ounce)
  • I can of Sweetened Condensed Milk (14 ounce)
  • 1/3 Cup of Heavy Cream

Once the cake is cool enough, poke holes in it and SLOWLY add the milk mixture. IMG_2855.JPG

 

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You will have a bit (1/3-1/2 cup) of the milk mixture left over as you can see. You want the cake moist, but where it will eventually soak up all of the milk as it sits in the fridge.

Now put in the fridge for at least 4 hours, then top with whipped cream topping before serving.  I think it taste better the longer it has been sitting, so if you can make it the day before it is worth it!

To make whipped cream beat with an electric mixer:

  • 1.5 cups of heavy cream
  • 1/3 cup of sugar
  • 1 teaspoon of vanilla.

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Blueberry Spice Chiffon Cake

A little while back my husband was in Seattle for the day and stopped by the Amazon Book store.  He saw “The Joy of Cooking”, realized that it looked like a popular cookbook,never recalled seeing it on my shelf, and then bought it for me.  I collect cookbooks, and it has become a nice addition to the family.  This recipe is adapted from the  basic Chiffon Cake.

Last Summer, towards the end of my pregnancy I couldn’t really do much, but I wanted to be outside.  My husband and I would go to the local berry farms and pick our weight in berries.  It’s now Spring the following year and I am just starting to get to the end of the bags, and as I was trying to figure out what to do with the rest of them I got the idea of this cake.  I wanted something with a bit of spice, but the fruity taste and lightness of a chiffon cake.

*Warning*  This cake has several steps, so make sure you have the time when starting it.

To start with preheat your oven to 325 and set 9 eggs out to get to room temperature…

Next take a measuring cup and add blueberries, sugar and cinnamon.

  • 1 cup of blueberries filled with water
  • 1/3 cup of sugar
  • 2 tsp of cinnamon

 

Ignore my flour covered Ninja, we had a run in earlier.  The Ninja won.

Now grab a big bowl and sift the following:

  • 2 1/4 cups cake flour
  • 1 1/8 cups of sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt

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Now, set that aside.

Separate five eggs into two larger bowls, be careful and make sure none of the yolk gets in the white, this will keep it from forming correctly later, set the whites aside. .  IMG_2338

To the 5 egg yolks add:

  • 3/4 cup of the blueberry mixture (you will have some left over)
  • 1/2 cup vegetable oil
  • 1 teaspoon of vanilla

Mix egg mixture, and then add flour mixture.  At this point all you will have left separated is egg whites.

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To egg whites, add 4 more whites till it totals 9, and 1/2 tsp of Cream of Tarter.  Mix till soft peeks begin to form, this will take several minutes.  Once peeks are formed add 1/4 cup of sugar slowly and continue to mix until hard peeks are formed.  By “peeks” I am referring to the ability of the egg white to stand at a “peek” off the edge of a spatula or spoon.

 

Now, when the eggs are nice and mixed up add approximately 1/4 of the whites to the batter, gently fold in till the mixture starts to get lighter, then add the rest of the egg whites and fold in.  BE GENTLE! The whites are going to be what gives this cake it’s fluffy texture.

Now, put in an NON-Greased Angle Food Cake Pan and bake for 55-65 mins, till toothpick comes clean. Cool Upside down for an hour and a half.  Remove from pan and dust with powdered sugar or glaze. The last picture is me removing the sides, keep the side part on while it’s cooling.

My pan doesn’t have the little feet, so I cooled with a wine bottle, also my cake stuck a bit to the pan, so I just flipped it back over 🙂

IMG_2359  I dusted with powdered sugar and realized it needed something else, so I mixed 1/4 cup of milk and 1 1/2 cups of powdered sugar and 1 tsp of cinnamon and spooned the glaze over the cake….I mean, why not add MORE sugar.   This step is completely optional, it is great either way.

I am sending this cake to work with my husband tomorrow….It doesn’t need to be in the house..

IMG_2365.JPG I didn’t even use all of it, but gave it a little bit of moisture. IMG_2446 (2).JPG

 

Ask if you have any questions, I tried to make it as clear as possible, but there are many steps involved.  YouTube can probably explain the “peeks” reference better than I.

 

Here is the list of ingredients:

For Blueberry juice:

  • 1 cup of blueberries
  • Water
  • 2 Tsp of Cinnamon
  • 1/3 cup of sugar.

 

Dry Ingredients:

  • 2 1/4 cups cake flour
  • 1 1/8 cups of sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt

 

Egg YOLK mixture

  • 3/4 cup of the blueberry mixture (you will have some left over)
  • 1/2 cup vegetable oil
  • 1 teaspoon of vanilla
  • 5 egg yolks

 

Egg White Mixture

  • 9 Egg Whites
  • ½ Tsp Cream of Tartar
  • ¼ Cup of sugar

Optional Glaze

  • 1 ½ cups of powdered sugar
  • ¼ cup Milk
  • 1 tsp of cinnamon.

 

Beka