Tuesday, December 28, 2010

Tres Leche



This cake is a very popular dessert in many parts of Latin America. 'Tres Leche' literally means '3 Milks'. This is essentially a sponge cake with less butter and more eggs. The cake is soaked in a mixture of evaporated milk, condensed milk and half-n-half. 
There are many variations of Tres Leche, using the basic cake recipe. The cake itself can be soaked in a mixture of water, rum/brandy and sugar. This is called 'Pastel Borracho'- the drunken cake. This is popular in Mexico and Central America. The Carribean version uses coconut milk, rum and sugar.


INGREDIENTS:                          Yield- one 13"x9" cake. Total Prep time-1hr 30 mins + 12 hrs refrig.time


1. Cake Flour or All Purpose Flour (APF) - 192gms/6.75oz
2. Baking Powder - 1 tsp
3. Kosher Salt - 1/2 tsp
4. Cinnamon powder - 1/2 tsp
5. Nutmeg powder - 1/2 tsp
6. Unsalted butter, softened - 113gms/4 oz
7. Sugar -226gms/8 oz
8. Eggs, separated - 5
9. Vanillas essence - 1 1/2 tsp


For Glaze/Soaking Liquid
1. Evaporated milk* - 355ml/12 oz
2. Condensed milk - 414ml/14 oz
3. Half-n-half** - 240ml/1 cup


For Frosting
1. Heavy whipping cream - 480ml/2 cups
2. Sugar - 113gms/4 oz
3. Vanilla essence - 1 tsp
4. Cherries or any other berry - a few to top (optional)


METHOD:
1. Preheat the oven to 350 F/176 C.
2. Grease a 13"x9" metal cake pan and keep aside.
3. Sift together the flour, baking powder, cinnamon, nutmeg and salt. Keep aside.
4. Beat to stiff peaks the egg whites. Keep aside.
5. In a large bowl, cream the butter till it is light and fluffy.
6. Add in the sugar and beat till light about 3 to 5 minutes.
7. Add the egg yolks one at a time.
8. Add in the vanilla.
9. In batches of 3, slowly add in the flour until just incorporated.
10. Fold in the egg whites.
11. Pour into the prepared pan and bake for about 20-25 minutes or till a toothpick inserted comes out clean.
12. Cool on a rack for at least 30 minutes.
Glaze:
1. Mix together the 3 types of milk.
2. Prick the cooled cake with a fork all over.
3. Pour all of the mixed milk mixture on the cake. It will feel as though the milk mix is too much, but not to worry- all the liquid will be absorbed in a matter of minutes.
4. Cover lightly and refrigerate for 12/24 hrs.
Frosting:
1. Beat into stiff peaks the heavy cream, sugar and vanilla essence.
2. Spread the frosting over the cake and decorate with the berries if using. Serve.
( The frosting could be made sweeter if desired by adding more sugar - another 100gms/4 oz-although the milk soaked cake is quite sweet)


*Evaporated milk could be made by simply reducing and simmering regular milk to a thicker consistency OR 2/3 cup milk powder mixed with 3/4 cup water will yield 240ml/8 oz.


**Half-n-half can be made mixing equal parts milk and heavy cream.
This is absolutely delicious, though a little heavy.