Jorden had a project due for class on Monday and of course when it comes to cooking we usually do this together. She needed a recipe from Latin America. So we choose Tres Leches Cake. She wanted to make something sweet. This sounded pretty good and easy since we were baking one large sheet cake.
So here we go on Sunday afternoon. We have the recipe printed out and the ingredients. We are doing pretty good. We have the cake made and baking in the oven. So we are at the computer finishing her project and looking for a map she could color in. She found some great maps. We printed the recipe, she wrote a small notation about the cake and found her map. My Mom was here as well enjoying Addisun the 2 and 1/2 yr old. She told me I better come check the cake, well of course it was burned. The time on the recipe was a little long. Well we had to make another one. Luckily it was just the cake part and by now we had it down pat.
When we finished it looked pretty good. She would need to keep it in the refrigerator and remember to take it to school the next day (she rides the bus). No problem.
Her teacher said it was very good and all the kids ate until it was all gone. Some of the other students decided to bring food as well for their project. No one had her 3 milk cake so it was a one of a kind, at least for us.
I love my Jorden she is such a good sport.
Jorden said ours did not have that milk puddle.
Cuban Tres Leches Cake
This dessert is actually Nicaraguan, but has been widely (or should I say, wildly!) adopted by all Cubans with a sweet tooth! Three different kinds of milk (thus the Tres Leches name) are used in the preparation. Fresh, heavy cream and condensed. This version serves 8 to 10 portions.
CAKE:
1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp cream of tartar
MILK SYRUP:
1 cup sweetened condensed milk
1 cup heavy (or whipping) cream
1 tsp vanilla extract
MERINGUE:
1 cup sugar
1/2 tsp cream of tartar
3 egg whites
Preheat oven to 350oF. Generously butter a 13 x 9-inch baking dish.
CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.
Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.
Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes (this is probably too long unless you bake in a smaller pan than we did). Pierce the cake all over with a fork, taking care to not tear it up.
MILK SYRUP: Combine the sweetened condensed milk, cream, and vanilla in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
MERINGUE: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239oF on a candy thermometer, 6 to 8 minutes.
Meanwhile beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites.
Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.
