Sunday, April 25, 2010

Tres Leches

 Tres Leches is Ice Cream and Cake.  Birthday Cake!  And, after all,  my favorite vanilla ice cream has always been home-made Eagle Brand.  This is by far the quickest Tres Leches I have ever made.  And it makes a small cake, important for space because you keep it refrigerated.   If you need to,  it can be doubled,  but this is enough
for 8 people.
Here's what you will need:

3 eggs
3/4 c. sugar
*1c. Self-Rising flour.  (or 1c AP flour with 1/2 tsp. baking powder.)
1/8tsp. salt
1/4 c. milk
Evaporated milk
Sweetened condensed milk
Heavy cream
Powdered Sugar
vanilla optional
*I always use SR flour when I bake.  It just seems to me to be more dependable and no sifting.
Preheat your oven to 350.
Separate the eggs and put a pinch of cream of tartar in the whites and beat to soft peaks.  I love, love, love this whipper for egg whites.  You can do this by hand in about one minute.

Mix up the yolks with 1/4 cup milk and gently mix it into the whites in about 3 portions.

Combine the SR flour and sugar and salt and add that, gently, in about 3 portions.

When it is just  combined, put it into a prepared pan more or less 8x8. 
By the way, I love this stuff for cake pans.

Nothing, and I mean nothing, sticks to this stuff.  You can get it at Walmart.  And I wish I were getting something for my recommendation, but nahhh.

Put it into the oven for 20-25 minutes.
While it is cooking, mix a can of sweetened condensed milk, about 3/4 of a big can of evaporated milk or 2 small cans, and 1/2 c. Heavy Cream.

When your cake is done, you can take it out of the pan like this, or just leave it in and poke holes all over the cake with a skewer (not too skinny) and use the flat end.

Pour the milk mixture over the cake and refrigerate for 2 hours before serving.
And for even more smooth delicious milkiness, whip about 2 cups of heavy cream with 2 T powdered sugar and a few drops of vanilla.  Did you know that powdered sugar has lots of cornstarch in it?  If you use powdered sugar in the cream it will "stabilize" the cream and the whipped cream will stay whipped much longer.  Good to know, for us cream freaks.
Hide this in the refrigerator and just see if this lasts long enough to be worried about.  I bet it won't.


Cindy said...

Fabulous pictures for a wonderful cake! Love the curly whisk -- looks highly functional, yet pretty enough to have sticking out of a counter canister. Thanks, Jan, for sharing your recipe and tips!

Jan said...

Thanks, amiga!