Yeah, so my dad’s birthday was a little over a month ago (and I made this cake a month ago). But the recipe is worth sharing, so I thought I’d dig up my old pictures and bring it back!
This is my dad:
You will often see him like this, since he’s the other unofficial family photographer:
He also used to be bearded:
(And how cute is this!? Couldn’t resist):
Anyway, he works for the American Dairy Association, and is a major advocate for dairy product consumption of all kinds. Not only that, he’s an adventurous eater (and makes for an excellent travel partner!), so I thought a tres leches (ew, autocorrect to tres leeches) cake would fit the bill perfectly.
This was actually more of a quattro leches, since I added a fourth milk product by making a whipped cream topping. That’s up to you!
Tres Leches Cake (serves 10-16, recipe from Allison Fishman’s You Can Trust a Skinny Cook)
- 5 eggs, separated
- 1 1/2 t lemon juice
- 1 C sugar, divided (see below)
- 1 t salt
- 1 C all-purpose flour
- 1 1/2 t baking powder
- 2 t vanilla, divided
- 1/4 C whole milk
- 1 14-oz can sweetened condensed milk
- 1 12-oz can evaporated milk
- 1/2 C heavy whipping cream (optional)
- 1/2 C toasted and thinly sliced almonds
Preheat the oven to 350 degrees and grease a 9×13 inch glass baking dish.
With an electric mixer, beat the egg whites until bubbles, then add the lemon juice and combine. Slowly add 1/2 C of the sugar until stiff peaks form (stiff peaks means just that–when you lift the beater out of the whites, they should stay stiffly standing and not “plop” over). Set aside.
In a clean mixer bowl (I used the stand mixer with the paddle attachment), combine the egg yolks, salt, and other 1/2 C sugar. Beat until the mixture stiffens, and you can draw a “ribbon” of a figure-8 that slowly fades away.
Combine the flour and baking soda in a small bowl, and add half to the yolk mixture. Add one teaspoon of vanilla and milk, combine, then finish off with the rest of the flour mixture. Don’t overmix–just gently combine.
Gently fold the egg whites into the batter until combined (the batter should feel light and fluffy!), and then pour into the baking dish and cook until golden brown, and an inserted toothpick comes out clean (about 38 minutes). Cool completely.
While the cake is baking, combine the evaporated milk, sweetened condensed milk, and the last teaspoon of vanilla, and set aside. Once the cake is cool, piece it all over with a fork, then pour the milk mixture over the top, cover, and refrigerate overnight.
Right before serving, whip the heavy whipping cream until it forms soft peaks (when the beater is lifted out, the peaks droop), and spread over the top of the cake. Top with the crunchy toasted almonds–and cow sprinkles, of course.
We loved the cake and thought it turned out great! It’s very rich, so expect to only eat small servings at a time.
The leftovers were amazing served with coffee (at least until the black cow sprinkles started to turn the whipped cream green…).
Also, I didn’t take any pictures of us cutting or eating the cake because I’m trying to have a better balance of actually living my life and not making people wait while I take pictures of food, or sneak them in there and miss out on the action. I think it’s making me a much better wife/daughter/friend, and not nearly as good of a blogger. But what can ya do.
Happy (way belated) birthday, Dad!
Some of you may have received a couple of obnoxious emails from me about my subscription service. I used to use one called “Subscribe2″ that emailed everyone who signed up whenever I wrote a new post. Awesome, except its options were limited, especially when it came to unsubscribing. I finally decided to switch over to a new service that WordPress uses called Jetpack, but I have to manually input all the email addresses (yeah, that’s a LOT), so it’s taking forever. Needless to say, if you used to be subscribed and emails suddenly stopped, I probably just haven’t gotten to your email address yet!
Gratuitous cat picture.
Unfortunately, you’ll get an email saying you signed up (again) to be subscribed. If you confirm this, you’ll continue getting emails every time I post. If you ignore the email, then you won’t! Easy peasy. Once you do confirm, if you decide down the road that you don’t want emails anymore, you can just manage your subscriptions from the emails in your inbox, and not have to figure out how to do it through my website.
Yeah, I’ll be glad when I’m finally done with this.