Friday, August 5, 2011

Year Late Tres Leche Cake

When we moved to Arizona, I met a great man. A key maker by trade, he is friendly and always helpful. He is from Mexico and we talk about Mexican cuisine and local restaurants. We both love food!! He asked long ago if I made Tres leches and I said I had. He said I should make one. I said I would. After that whenever I would see him or needed a key made, he would ask me about his Tres leches cake. I said I would make it in January. Always festering on the back burner of my mind, months passed by. Well, here it is in July!! The cake is made and it was wonderful.

I used Alton Brown's recipe with the addition of lime zest.

Tres Leche Cake for Jorge

For the cake:

  • 6 3/4 ounces cake flour, plus extra for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 2 small limes
Mix dry ingredients and set aside
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sugar
Beat butter until fluffy. After fluffy, slowly and gradually add the sugar, scraping sides as necessary.
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract
Beat eggs in one at a time mixing thoroughly. Add vanilla. Add flour in 3 batches, mixing just till combined. Pour into 13 x 9 greased pan. Bake 20-30 minutes until internal temp is 200 degrees.

Remove and cool for 30 minutes. Poke holes all over surface of cake and cool completely.

For the soak: (see below)

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half
Mix all milks. Pour over cake slowly and evenly. Refrigerate overnight.

For the topping:

  • 2 cups heavy cream
  • 8 ounces sugar
  • 1 teaspoon vanilla extract
Using whisk, whisk together on low until stiff peaks. Change to medium speed and whisk until very thick. Spread on cake and serve. Keep in fridge.

Things I have discovered about Tres leches:

  • It is very sweet!
  • It also is best at room temperature..that is when it oozes the milk.
  • It makes this wonderful pool of yumminess on your plate. I use to think of this as Gross but I have matured.
  • I don't make it often because it takes a couple days and I am impatient.
  • Many people don't like the idea of a seeping cake..those people are missing out!
  • There is a better soak for this cake:
One can 14 oz sweetened condensed milk- pour contents into a 9inch pie tin. Bake at 450 degrees covered with foil like a custard (in roasting pan with boiling water surrounding). Bake until thick and caramel 1 to 1 1/2 hours. Refill roasting pan as needed with water. Cool completely. I made mine a month in advance!

In saucepan mix: sweetened condensed milk mixture, 4 Tb heavy cream, 4 Tb milk and 1/4 tea salt. Stir until smooth and warm. Remove from heat and add: 1 1/2 cups + 2 Tb whipping cream and 1 1/2 cups milk and 2-4 tea rum. Mix well. Slowly pour over cake.

This Dulce De Leche Sauce was found in Flo Braker's Baking for All Occasions.

Monday, August 1, 2011

ABC Congo Brownies

I am a nut you know. Never getting nuts due to children with nut allergies, I thought I would attempt to split the pan of Congo brownies.
My advice: Don't do it!!!
Nuts or Not!!

I used Green and Black's chocolate..which I have decided is my favorite to bake with. It has a wonderful intense chocolate flavor. To bad this was my last bar from Virginia...and it was still great. Where will I get chocolate now??

I was ever so careful with the two halves. Going so far as really making the pan into thirds-the nuts, no nuts, and the middle section which may have been contaminated by nuts.

In the end, my middle child was having a meal of Benydryl and getting free Botax looks with balloon lips after eating what I thought was a nut free brownie. They got all mixed up on the plate!!! Luckily, she knows the moment a nut touches her tongue and spat it out!!
In the end, I am an all or nothing nut person!! No risks for the love of a nut....

These brownies were sublime!! Rich and super flavorful, fantastic to look at. This cookbook, Baking for All Occasions, is full of winners! Here is yet another.

Post Script: As with all fish tales and some baking tales the events in this tale are true but may have been exaggerated for flare. No children were injured or even hospitalized for the making of these baked goods.