Of all the fun festivities we do themed treats for food bloggers, Cinco de Mayo can be my favorite. I'm not crazy to go on the same day, but one day when I have an excuse to drink a margarita and eat Mexican food is a holiday worth celebrating. I'm a sucker for Mexican food and desserts become a weakness in recent years as well. Churros, Dulce de Leche anything, and Tres Leches Cake, have me on the moon.
There is no harm that I have a dear friend Dilia who happen to be Mexican, and liked the idea of coming over to help me cook something traditional and delicious. It is the best company and made just went ahead and washed my dishes while I was photographing this cake. I want her in my kitchen all the time please!
Anyway, I like the tres leches cake love, and dreamed of it since I was a die to play in Costa Rica for our honeymoon. It's just dripping with sweet milk that makes the cake so perfectly textured and delicious. A hint of rum adds a wonderful time, but it is equally good without!
The sponge cake recipe has just four ingredients, but is by far the only semi-challenging part of this recipe. After leaving the oven, it is only a matter of time before you soaking the cake with the goodness of leche and slathering with whipped cream and cinnamon. Easy peasy!
This weekend, I could not be happier to attend the annual "Blog & Bake" King Arthur Flour in Vermont. I met a dozen new bloggers whose Brandy that I get to the road with early Sunday morning !! Stay tuned for all the shenanigans via Instagram, and you can expect a full summary next week! Have a wonderful weekend!
- 4 eggs, room temperature, separated
- ¾ cake cup flour
- ¾ cup sugar vanilla
- ½ teaspoon
- 1 12 oz can evaporated milk
- January 14 oz can sweetened condensed milk
- ½ cup whole milk
- 1-2 tablespoons rum (optional)
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- cinnamon
- Preheat oven to 350 ° F and place rack in middle of oven. Generously butter the inside and sides of a round cake pan 8 or 9 inches and the line with a round of parchment. Sprinkle lightly with farine- side play.
- Sift the cake flour and set aside.
- In a large bowl, combine the egg yolks and ½ cup of sugar. Use a large whisk vigorously beating the yolks and sugar until pale, thick and creamy. (Approximately 5 minutes). Stir in the vanilla extract.
- In a clean mixer bowl or large bowl, add the egg whites. Fit the mixer with the whisk. Beat on high speed until medium soft peaks. With the mixer running gradually add sugar. Continue beating until stiff peaks form.
- Using a rubber spatula, about a third of battery egg whites into the yolk mixture. Gently fold together until smooth. Add half of the flour and continue to fold gently, being careful not to deflate the egg whites. Repeat with another third of the egg whites, the rest of the flour, and the last third of whites. Do not over mix, but the dough should be smooth, airy and fluffy.
- Pour batter into prepared pan. Bake for 20-30 minutes, or until top of cake springs back when lightly touched and a toothpick inserted in center comes out clean.
- Run a knife around edge of cake pan and invert the cake onto a rack. Peel off the parchment, then turn the cake at the place so it can cool.
- In a glass measuring cup or bowl, mix 3 milks and rum if using. When the cake is cooled for about 15-20 minutes. Use a fork to make holes around the top of the cake for maximum milk-soakage.
- Place the cake on a large plate or cake stand ledge. Pour milk mixture over the cake slowly, soaking before adding more. Make sure to get all the edges and sides, spooning milk spilled on the return on top if necessary. You may not need all the milk, but actually continue to wet the cake until you think it is evenly soaked.
- Chill in the refrigerator for at least an hour.
- Whip cream in a chilled and add the powdered sugar bowl. Pour the cream over the cooled cake and sprinkle with cinnamon