Tres Leches

Tres Leches!  Only 5 more days until Cinco de Mayo.  Tres Leches is a sponge cake that is soaked with a mixture of three different milks (tres leches = three milks).   Make this early and keep it covered in your refrigerator for 2-3 days.  I think it's best when it sits a while.

Start by buttering a baking dish.  Set aside.  Oh and preheat your oven to 350 degrees.

I found this recipe a hundred years ago in a Martha Stewart Magazine (pre-prison).  This cake has a odd preparation technique but mixes up quickly.  Remember "mise en place"?  Do it.  Gather the following:  eggs (separated), flour, sugar, butter (melted), salt, and baking soda.

Put the egg whites in a large mixing bowl.

Add the salt and baking soda.

Beat until soft peaks form.  Don't over beat especially if you live at a high altitude.

Now add the egg yolks and mix until just combined.

The mixture will look foamy.

With the mixer on low speed, slowly add the sugar.

The mixture will thicken slightly.

Pour in the melted butter.  Make sure the butter has cooled completely.

Gently fold in the melted butter with a rubber spatula.

Sift the flour over the egg mixture 1/4 cup at a time.

Gently fold in flour with a rubber spatula.  Repeat the process three more times with remaining flour.  Sifting 1/4 cup over the batter and gently folding in. 

Pour the batter into the prepared buttered baking dish.  Place in a preheated 350 degree oven.  For some reason I forgot to take a picture of this process.  Bake for about 25-30 minutes or until the cake springs back when pressed with your finger.

While the cake is baking, prepare the milk mixture.  You will need one can of evaporated milk, one can of sweetened condensed  milk, and 1 cup of canned coconut milk or whole milk.  I really love the flavor of the coconut milk, but you don't have to use it.  I just always have coconut milk.  I buy it by the case. 

In a large mixing bowl add the condensed milk, evaporated milk...

And the coconut milk or whole milk.

Give it a whisk.

 

When the cake is completely baked, remove from the oven.  Plate on a cooling rack then poke holes with a fork all over the top of the cake.

Slowly drizzle the three milk mixture over the entire cake.

The cake will begin to absorb the milk mixture.

Allow the cake to cool completely.  Cover with plastic wrap and refrigerate overnight or up to three days.  I have made this 2-3 days before using.  I even made Tres Leches for girls camp one year for dessert after and Mexican fiesta.  I know!  I spoil the girls, but they are SO worth it.  Love 'em.

When you are ready to serve the cake...

Whip together 1 1/2 cups whipping cream with 1/4 cup sugar...

...and one teaspoon of vanilla.

Whip.

Whip until the cream has thickened.  Don't over beat or you'll end up with butter.

TIP:  If you have over beaten your cream and it hasn't started to look like butter, you can reverse the over mixing by adding a couple of tablespoons of  cream to the over beaten mixture.  Carefully fold in the  cream and that should do the trick.

Take about a quart of fresh strawberries...

...slice them however you like to slice your strawberries. 

Load on the sliced strawberries and top with whipped cream. 

That is how I make Tres Leches.  I'm diggin' in. 

Matt really likes my Tres Leches... he really needs a wife...any takers???  (He is so going to kill me)

BYE.

Tres Leches

 1 stick butter (8 tablespoons), melted and cooled, plus more for pans

6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup all-purpose flour

1 cup coconut milk or whole milk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk

1 1/2 cups heavy cream
1 quart strawberries, sliced

 Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.

 Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.

 Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.

 About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb most of the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.

When ready to serve, in a medium size mixing bowl beat together whipping cream, sugar and vanilla.  Beat until thick.  Top cake with sliced strawberries and top with whipped cream.  Makes 12 servings.

I hope you have a fabulous Cinco de Mayo celebration.  Adiós mis amigos.