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Tres leche cake

July 3, 2013

I learned so many great things at my food blogging class at The Loft last Saturday and I can’t wait to try out some new ideas, but first things first. I must tell you about the amazing cake my amazing husband made for me for my birthday.

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I came home from class and Mike was busy slaving away over the stove. Not only did he made a cake, he used the Kitchenaid to whip egg whites and fold them into the batter. Shocking really, considering the last thing he made was mac and cheese out of the box. 

I could go on, homemade whipping cream, chopped fruit for the topping. Really everything about the creation of this cake was pretty impressive. AND it tasted wonderful. 

Ingredients (adapted from The Pioneer Woman)

  • 1 cup All-purpose Flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 whole eggs
  • 1 cup sugar, divided
  • 1 tsp vanilla (we didn’t have any so Mike used rum, turned out awesome!)
  • 1/3 cup milk
  • 1 can evaporated milk
  • 1 can sweetened, condensed milk
  • 1/4 cup heavy cream

Icing:

  • 1 pint heavy cream, for whipping
  • 3 tbsp sugar

Start by combining flour, baking powder, and salt in a large bowl. Separate the yolk from the egg whites for all five eggs.

Beat egg yolks with 3/4 cup sugar on high until mixture turns pale yellow. Stir in milk and vanilla (or in Mike’s case, rum). Pour egg yolk mixture over the flour mixture and stir very gently until combined, be sure not to over mix.

Next, add egg whites to mixer and beat on high until soft peaks form. Add in remaining 1/4 cup sugar and beat until egg whites are stiff, again don’t overmix here.

Fold egg white mixture into the yolk and flour batter. Be very gentle, only fold, don’t mix. Spray baking pan with cooking spray. Pour into 9×13 baking pan and even out. 

Bake for 35 to 40 minutes at 350 degrees or until a toothpick comes out clean. Allow cake to cool completely.

Combine condensed milk, evaporated milk, and heavy cream in a small bowl and whisk to combine. Poke the cake with a fork multiple times after it’s cooled.

Pour all but about 1 cup of the milk mixture over the top of the cake, making sure you get a lot around the edges.

Whip 1 pint heavy cream with 3 tablespoons of sugar until thick, about 4-5 minutes and frost the cake. The original recipe says to chop with maraschino cherries, but Mike opted for the fresh fruit. Much better idea in my opinion. Chocolate chips would probably be good too. 

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2 Comments
  1. Raina permalink

    Yum! Nicely done, Mike!

  2. What a great husband 🙂

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