One more day and then I will be somewhere else. Someplace sunny 🙂 They make this cake where I am going. Cannot wait for my 5 days of vacation where the food is going to be great! I will be sure to take lots of pictures, mainly of food, and tell you all about my adventures.
Now for this popular, lip-smacking, drool when you lay eyes on it, Tres Leches cake. Incidentally, this was my very first post seven months ago. Here it is again because it is that good and Online guy’s favorite dessert. I used a slightly different recipe which calls for adding vegetable oil instead of milk when beating the egg yolks. This recipe calls for 3 egg yolks and 5 egg whites, whereas the one before called for 5 whole eggs (divide the yolks from the whites). I covered the cake in dulce de leche instead of whipped cream. Oh, and there is alcohol in this one 🙂 I think I prefer the texture of this cake as it is slightly lighter and fluffier than the other and the dulce de leche with the added rum gives it that wow factor.
So you whisk the egg yolks and then add vegetable oil and vanilla extract. Add this to your flour mixture (flour, sugar and baking powder) and beat with the paddle attachment for one minute. Make sure not to over-mix as it should be a nice fluffy cake, not dense.
Next, whip those egg whites like you mean it until they look something like this. Stiff peaks and shiny and in this case, um, bright..kinda looks like a portal. I have been watching too many sci-fi movies…
Umm, yes, it would have made sense for me to take a picture of the delicate folding of the whipped egg whites into the batter..ahem. We skip to the baked cake, which looks pretty darn good by itself..but wait…
First we must invert it and let it cool.
What!?! This stage freaked me out a little when I read it and saw the picture. I wrote to the author of the blog asking if her cake had ever fallen out of the pan. She said she had made this many times (both in a greased and ungreased pan) and had never experienced an accident. Others, however, had a different experience. I hoped I was not going to be one of them. Then I did some reading and found out that, unlike other cakes, this chiffon cake needs to grip the sides of the pan so I figured if it gripped enough, it wouldn’t fall if it was turned upside down. The inversion step prevents the cake from sinking.
As you can see, the cake is intact! Take a knife and run it around the edges of the pan. Poke a lot of holes (I used a bamboo stick). As fun as this is, don’t get too carried away here…
Combine the sweetened condensed milk (heavenly nectar and all that is good), evaporated milk, heavy cream and rum and lovingly pour it all over every inch of the cake and then lick the bowl clean. While you are basking in your sugar high, stick the cake in the fridge 8 hours or overnight.
After an impatient wait, take the cake out, being very careful not to drool on it. Make the glaze. Instead of the can, I used the dulce de leche from Whole Foods called “La Salamandra”; however, you can use whatever brand you prefer. Add some dark rum (I used Cruzan dark rum) and water to the dulce de leche and try not to drink the entire thing.
Spread this amazing concoction over the cake and then make sure you lick the bowl clean while no-one is looking.
I baked this cake for my dear friend’s 28th birthday–she will be forever 28! 🙂 I tried to spell out her name in berries. Her name is Mihaela and she as sweet as this cake..well, most of the time 😉 I wonder if she will read this post..hmmm….
Homemade whipped cream as the husband loves that stuff. And in the distance there is another cake, which is already on my blog and that is the heavenly apple cake. Why two cakes? I love Mihaela to death and she deserves two cakes on her birthday. And, because I thought that if the Tres Leches cake was not great, then we would have a back up, and also because I cannot just make one freaking dessert! So we had brunch, came home, ate cake, drank champagne and then went into a wonderful food coma.
Dessert is great and a necessary part of every meal, but the company is what makes it unforgettable. Bake this cake, invite some awesome friends and make some memories 🙂
Recipe taken from Once upon a Chef
For the Cake
- 1-1/2 cups all-purpose flour or unbleached cake flour, spooned and leveled
- 1 cup sugar, divided
- 2 teaspoons baking powder
- 3 large egg yolks, at room temperature
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 teaspoons vanilla extract
- 5 large egg whites, at room temperature
- 1/8 teaspoon salt
For the Soaking Mixture
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup plus 2 tablespoons heavy cream
- 3 tablespoons dark rum
For the Glaze
- 1 (13-ounce) can dulce de leche
- 1 tablespoon dark rum
- 1/4 cup water
- One 9 x 13 x 2-inch Pyrex pan, ungreased, plus 4 cups or glasses for inverting the cake pan after baking
- Preheat the oven to 325 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, 3/4 cup of the sugar, and baking powder. Mix on low speed for 1 minute to combine. Do not over-mix.
- In a medium bowl, whisk the egg yolks to break them up. Whisk in the oil, water and vanilla, one at a time. Add this mixture to the flour mixture and beat with the paddle on medium speed for exactly one minute to aerate it slightly (it’s very important not to overmix). Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more.
- In a clean, dry mixing bowl combine the egg whites and salt. Place on the mixer with the whisk attachment (or you can use a hand held mixer with beaters) and whip the egg whites on medium speed until they are white, foamy and beginning to hold a very soft peak. Increase the speed to medium high and add the remaining 1/4 cup sugar in a slow stream. Continue whipping the egg whites until they are shiny and hold stiff peaks.
- With a large rubber spatula, fold the egg whites into the batter until just combined. Be very careful not to over-mix. Scrape the batter into the ungreased pan and smooth the top. Bake the cake for about 40 minutes, or until it is set in the middle and golden. Let the cake settle on the stovetop or a rack for 1-2 minutes, then invert four glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. (A chiffon cake needs to hang upside down to cool or it may collapse and fall.)
- Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at 1/2-inch intervals.
- Prepare the soaking liquid: in a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour the soaking liquid over the cake. Let it sit for a few minutes to absorb. If it’s slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Place the cake in the refrigerator to chill for at least 8 hours or overnight.
- Once the cake has chilled, make the glaze: in a medium microwave-safe bowl, combine the dulce de leche, rum and water. (Note: If you want a really boozy cake, change the proportions in the glaze to 3 tablespoons water and 2 tablespoons rum). Heat for 30 seconds in the microwave, then whisk to combine. Let the mixture cool to room temperature, then spread over cake. Place the cake back in the refrigerator until ready to serve. Serve with fresh fruit, if desired.