It happened toward the end of the evening. It had been one of the happiest days of my life. The day I married my better half. The cake cutting was the last event of the evening before we headed out. While our guests watched and snapped photos we sliced the cake, tres leches cake to be precise. I being the sweet wife that I am, gently fed my new husband our wedding cake. What followed left me in shock. Mr. Burch took his cake and smashed it right on my face. The eye area to be exact. I stood there trying to figure out if he really did what I thought he did. He laughed. He thought he was hilarious. Yes, that was the man I had just married.
Two years later, as I bake my own tres leches cake this is the memory that comes to mind.
I found this recipe at the food network and is by far our favorite recipe .Here is link to the original recipe
K~B
Place the rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside.
In the bowl of an electric mixer beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.
Add the egg yolks, 1 at a time, beating well after each egg is added. In a small mixing bowl, sift together the 2 cups flour and baking powder.
Add the flour mixture to the batter in stages, alternating with the milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume!) Add 1 teaspoon of the vanilla extract. Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.
Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.
Pour 1/2 of the remaining milk mixture over the warm cake.
When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.
Serve the cake with the reserved chilled milk sauce.
Two years later, as I bake my own tres leches cake this is the memory that comes to mind.
I found this recipe at the food network and is by far our favorite recipe .Here is link to the original recipe
K~B
Ingredients
- 1 tablespoon vegetable shortening
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 6 large eggs, separated
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 cup whole milk (I use 2%)
- 1 1/4 teaspoons vanilla extract, divided
- 1 (12-ounce) can evaporated milk
- 2 (14-ounce) cans sweetened condensed milk
- 3 cups heavy cream, divided
- 1 tablespoon confectioners' sugar
Place the rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside.
In the bowl of an electric mixer beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.
Add the egg yolks, 1 at a time, beating well after each egg is added. In a small mixing bowl, sift together the 2 cups flour and baking powder.
Add the flour mixture to the batter in stages, alternating with the milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume!) Add 1 teaspoon of the vanilla extract. Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.
Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.
Pour 1/2 of the remaining milk mixture over the warm cake.
When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.
Serve the cake with the reserved chilled milk sauce.
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