Oh, we know, weve been gone forever. What the hell have we been doing with our lives other than cooking and blogging about it right??? Were bad bloggers, but seriously, the heat is killing us literally, every moment we turn the gas burner, the oven, even the toaster on, it makes us shrivel up a little bit more.
Enough of the complaining, because weve got tres leches cake for you (tres, TRES LECHES, muhahahha) and hopefully that should make up for it. (please?)
Tres Leches cake is cake sopped full of sweet milk infused with cinnamon and cardamom. Yes, the original version is a soggy cake but since we dont like soggy cake we changed it up a little. Isnt that the best part of being your own chef, the fact that you can make something your own? In this version, we didnt let the cake soak over night in the milk but rather soak for a couple of hours just to get the right amount of wetness. We added some cinnamon whipped cream and strawberries to top it all off and lick our plates clean. We think the cinnamon whipped cream was the key to this cake.
Tres Leches Cake
adapted from Joy the Baker
For the Cake:
1 1/2 cups plus 1 Tablespoon of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
1 cup plus 1 teaspoon granulated sugar
5 large eggs
1 teaspoon vanilla extract
For the Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
3/4 cup half and half
1/2 cup coconut milk
1 cinnamon stick
1 cardamom pod
3 Tablespoons aged rum (if you have cinnamon infused rum, even better)
2 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Mix together the flour, baking powder and salt in a medium mixing bowl and set aside.
Cream butter and sugar together in a mixer, on medium, til light and fluffy, about one minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, one at a time, and mix to thoroughly combine. It’s a lot of eggs and the mixture will appear soupy. Add the vanilla and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and a skewer inserted in the center comes out clean.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Remove the sheet of cake full if you can, if not, you can slice up into squares. Cut the sheet in half. Poke the top with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
Whisk together the evaporated milk, sweetened condensed milk, half and half, coconut milk, cinnamon and cardamom in a saucepan over medium heat. Allow to just warm, cover and place in the fridge for 2 hours. Stir in the rum. Place the cake in a large rimmed baking pan/casserole dish and pour the milks over the cake slowly. Cover and refrigerate for at least 4 hours. If you do like soggy cake, leave overnight.
While the cake is in the fridge, place heavy cream in a mixer. Add sugar, vanilla, and cinnamon and whip until stiff peaks.
Place one of the half sheets of tres leches cake on a serving platter, top with whipped cream and sliced strawberries. Place the other half of cake on top of that and spread more whipped cream and strawberries. Slice and serve.