I participate in a cooking class with a few local women and we made this in the most recent class. I enjoyed it so much, I've decided to write a food blog post about it. Also, I recently bought a new camera so this is a very generalized step-by-step with pictures. (If you want the full recipe, let me know!) I'd tasted tres leches cake before, but never baked one myself. This one was a great success. Mind you, I love milk so I wasn't worried about not liking this cake. However, if you're concerned about how much milk it contains, even the class teacher who swears she hates all kinds of milk loved the final product. Sweet, indeed!
Note: the recipe we used is from a high-altitude restaurant, which may be partly why it turned out so well in my high-altitude town. But who knows, maybe it's just a dang good recipe! Anyway, let's get started.
1. Separate the egg whites from the yolks using their own shells.
3. ...and keep beating on high until they form soft peaks (but not stiff like for meringue). Be patient with this step.
4. Combine the dry and wet ingredients separately. Gently stir together. Grease and flour a 9x13, and pour in batter. Bake 25-30 minutes (28min was perfect for us) or until lightly golden.
5. While the cake is still hot, poke lots of holes in it with a long-tine fork or toothpick. Combine the three milks (sweetened condensed milk, evaporated milk, and heavy whipping cream) and slowly pour over the cake. Allow each coating to soak in before continuing. Let the cake cool a couple minutes, then refrigerate at least 4 hours (overnight is best).
"Et voila!"
1 comment:
Box some up and send it to Argentina?? Looks delicioso chica!
Post a Comment