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Simple Pleasures Made Simply Delicious: Patriotic Tres Leches Cake

Simple Pleasures Made Simply Delicious: Patriotic Tres Leches Cake

This recipe is unbelievable. I added strawberries and
blueberries to the top to celebrate July 4th, but you can add
whatever you like.

If you haven’t purchased ALL of Ree Drummond’s (The
Pioneer Woman
) books and tried every single recipe, you’ve got some
catching up to do. She’s a hoot and a delight, and the best part is that her
food is the cat’s meow. Please try this one. Let me know how it turns out.
Here’s the link, from her book, The Pioneer Woman Cooks: http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/
Note: I tried this two ways, one exactly as The Pioneer
Woman
suggests and the second as a shortcut method. I did this just to see—
for those of you who

Photo by Maggie Kapustin

aren’t interesting in from-scratch cakes and icings— if
the flavor would be comparable. It’s not as good, I have to admit, but it’ll do
if you’re in a pinch or if you are intimidated from a homemade cake prep. So,
to really make this quick and still yummy, you can make a cake with a yellow
cake mix, following the directions on the package for a 9×13 pan, but switch
the water with buttermilk and add 2 tsp. of cinnamon and 1 tsp. of vanilla to
the batter. You can, in a pinch, use whipped topping instead of making your
own. That, though, is definitely not as good. Once the cake is baked according
the package directions, follow Drummond’s recipe for making the Tres Leches.

(Patriotic) Tres
Leches Cake

1 cup all-purpose flour
1-1⁄2 teaspoons baking powder
1⁄4 teaspoons salt
5 whole eggs
1 cup sugar, divided
1 teaspoon vanilla
1⁄3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk 1⁄4 cups heavy cream
_____

FOR THE ICING:
1 pint heavy cream, for whipping 3 tablespoons sugar


Directions:
Preheat oven to
350 degrees. Spray a 9 x 13 inch pan liberally until coated. Combine flour,
baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks
with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and
vanilla. Pour egg yolk mixture over the flour mixture and stir very gently
until combined.

Beat egg whites
on high speed until soft peaks form. With the mixer on, pour in remaining 1/4
cup sugar and beat until egg whites are stiff but not dry.

Fold egg white
mixture into the batter very gently until just combined. Pour into prepared pan
and spread to even out the surface.

Bake for 35 to
45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed
platter and allow to cool.

Combine
condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake
is cool, pierce the surface with a fork several times. Slowly drizzle all but
about 1 cup of the milk mixture—try to get as much around the edges of the cake
as you can.

Allow the cake
to absorb the milk mixture for 30 minutes. To ice the cake, whip 1pint heavy
cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped
maraschino cherries*. Cut into squares and serve.



Recipe from:




*I switched out
the cherry topping with chopped strawberries and whole blueberries. That part
is up to you!

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