|I made this!|
|And this, too! And many more...|
Well, Becca and I had a fabulous time which I think made her mother very happy, too. Becca wanted to make my avocado corn soup so we did that which helped settle us in to a Mexican menu. We had loads of fun while making salsa and fresh refried black beans and Spanish rice. Flat New Mexican chicken enchiladas with red chile were the main course and I know Becca wants the recipe for that chicken, pronto! But we'll get to that! I think it is because that is the first thing she tasted after she rushed straight from a sleepover birthday at a friend's house. (Boy, I wish I looked that good when rushing straight over after an all nighter, because I bet that's what it was!) Laura, you'll be happy to know she eats very healthy. She started with the chicken and some Crystal Light and a Diet Coke and finished off the rest of the snickerdoodle cookies I had on the counter. I can easily see why she stays so skinny and gorgeous!
After figuring out the main course, we then had to figure out dessert. She suggested pie, which I like, but didn't think very Mexican, so I suggested a tres leches cake which she had never heard of. Frankly, I've never had one, but I always love seeing them in Mexican bakeries, all gorgeous with their thick white, fluffy frosting and always topped with colorful slices of fruit, making them look like Carmen Miranda's fruit basket hat.
Well, we decided to give it a go and I think we are both glad we did. OK, let's catch our breath here... Let me tell you this was a great cake. A superb cake. A really, really, good cake. And when you read the directions it sounds so weird. So squishy (you'll see). But what the heck? Everyone raves about it, so I wanted to see what all the fuss was about.
This is a cake from Central America. It is called tres leches, meaning three milks, because there are three milks involved in the soaking of the cake. Generally, it is evaporated milk and condensed milk. Other choices involve heavy cream or half and half but I used coconut milk. The frosting also contains heavy cream so in actuality that is 4 milks, but who's counting?
|I didn't take this !|
There are many different types of recipes for this cake. Basically it is sponge cake, as it acts like a sponge when absorbing all the milks that go into it. Most sponge cakes do not contain leavening, and the only fat is from the egg. The eggs are beaten until light and this helps create the air pockets or holes in the cake which makes the cake great for absorbing lots of flavors; in this case, the milks! Several recipes I found did contain butter in the cake batter but I decided that tres leches sounded rich enough and who needs all those butter calories anyway? One variation involved the eggs and should the yolks and whites be separated? After reading many comments I decided to do that, because I think it helps keep the cake from becoming to dense.
Another variation I saw, besides the various flavors that you can make this cake, involve how to frost it. Some call for a meringue frosting. Others believe in a whipped cream frosting. I chose that. We dolloped the whipped cream on rather than frost it because we knew there would be leftovers. I think this worked great and allowed us to keep the cake longer. I can tell you that the cake only got better the longer it stood. It never got soggy, only more moist and creamy. I still have one piece left in the fridge and we made it last Saturday. Rabbit catcher would not let me throw it away!
|Look at all the holes!|
So Becca. I'm ready for more special requests. Even though this cake is awfully special you are way more special than that! I am ready for our next foray, wherever, whenever that may be. Thanks for making my day special!
Coconut Rum Tres Leches Cake (adapted from Chow)
1 c all purpose flour, aerated with a fork
6 large eggs, separated
1 c sugar
1 t vanilla
Three Milk Mixture
1 14 oz can sweetened condensed milk
1/2 c heavy cream
1 can unsweetened coconut milk
1 T rum
1 c sweetened flaked coconut toasted
1 1/2 c heavy cream
1 T rum
1/4 powdered sugar
Preheat oven to 325 with the rack in the middle position. Butter a 9x13 baking dish. Set aside.
Separate eggs. Place whites in mixer and beat on high speed until medium peaks form, about 1 1/2 minutes. Transfer to another bowl.
Place egg yolks in mixing bowl and add sugar. Beat on high, until pale yellow, about 5 minutes. Stir in vanilla.
Using a rubber spatula, stir about 1/3 of the whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, until there are no white flour streaks remaining.
Pour the batter into the pan and bake until the cake is puffed and golden around the edges about 20-25 minutes.
Meanwhile! Place the three milks and the rum in a large bowl and whisk until combined.
Remove cake from oven and place on a cooling rack. Using a toothpick or skewer poke holes all over the cake and allow to cool for 15 minutes. Poke holes at least every 1/2 inch and poke all the way to the bottom. Pout the milk mixture evenly over the cake and continue cooling about 45 more minutes. Refrigerate at least four hours or overnight.
To make frosting:
Toast coconut for topping. Set aside. Beat cream until soft peaks form. Then add rum and powdered sugar. Continue beating until stiff peaks form. Refrigerate until ready to use. When ready to serve cake, frost with whipped cream and sprinkle with toasted coconut. Or just dollop the way we did!
Try Some More:
Brazilian Coconut Lime Shrimp Stew
Mexican Style Quinoa
Green Onion Garlic Chive Skillet Cornbread