Tres Leches Cake Cafe Central, El Paso
List of Ingredients
Cake
9 eggs (room temperature)
11/2 cups sugar
12 tablespoons butter (softened)
2 cups all-purpose flour
11/2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 teaspoon cream of tartar
Three Milks
2 cups heavy cream
1 five-ounce can (5/8 cup) evaporated
milk
1 fourteen-ounce can (7/8 cup)
sweetened condensed milk
Cream Icing
2 cups heavy cream
1/3 cup sugar
Recipe
Cake:
Preheat oven to 350 degrees.
Separate egg yolks and whites,
keeping whites at room temperature. In
bowl of an electric mixer, cream sugar
and butter together until pale yellow
and fluffy. Add egg yolks and beat until
fluffy again, 2 to 3 minutes on
medium-high speed. In a separate
bowl combine flour and baking
powder. In a third bowl mix milk and
vanilla. Alternately add the flour mixture
and the milk mixture to the butter
mixture (a fourth at a time) until all are
combined. Beat until smooth after
each addition.
Beat egg whites with cream of tartar
until soft peaks form and, using a large
spatula, gently but thoroughly fold into
flour-and-butter mixture. Grease
bottom of a 9- by 13-inch metal baking
pan. Pour in batter and bake for
approximately 25 minutes, until golden
brown. Allow to cool. (May also be
baked in an 11.5- by 17.5-inch sheet
pan for 20 minutes; this size rises very
evenly, helpful for inexperienced
cooks.)
Milks:
Stir the milks together thoroughly; do
not beat. Do not refrigerate canned
milks before using.
Cream Icing:
Whip cream and sugar together until
stiff. When cake is cool, slice or peel
off the thin top crust. Ice sides first,
creating a small lip on top to catch milk
mixture. Pour milk mixture evenly over
top of cake (if necessary, poke holes
in cake with a knife or toothpick to
facilitate soaking; you will probably
need only 3/4 of mixture). Finish icing
top. Refrigerate. (If using an 11.5- by
17.5-inch pan, cut cake in half to make
2 equal pieces. Soak first layer, ice top
if desired, and place second layer on
top of it. Proceed as above.) Serves
12.
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