I made this cake for a recipe project for my Honors Spanish V class. We had to choose a traditional Spanish or Mexican dessert to bring in for the class. We needed to print out a copy in English, then translate it into Spanish. I have included both recipes in this post so you can see my amazing translating skills. I got a 100% on the project!
I must note that there are only 5 people in my Spanish class. We have a really open environment and we are all very close. In fact, right now we are working on creating our own Spanish soap opera. It's extremely hilarious. Maybe when the final script is done I will share that with you as well. Anyways, we each brought in a dessert, and not to toot my own horn, but mine was by far the best. Aesthetically and taste wise.
There was marzipan, which was kind of odd since you don't really just eat marzipan straight. Needless to say no one really ate it. There were apple dumplings, but it was cold, the mixture was watery, the tortilla was tough, and the skin was still on the apple. There was this odd 3 ingredient dessert scrambled egg things... no one knew what it was or touched it. And there would have been at least one other edible treat besides mine, if the girl hadn't burnt it. It was like orange french toast. She microwaved it, which helped greatly, but it was still charred=/
My cake, however, was loved. (This is a really conceded post. Yes, I am aware.) I knew I wanted to make it from the second our teacher told us our assignment. I had made it in cupcake form awhile back and loved it. I knew I had to make the full fledged cake. I basically carried it around with me all day at school and served up pieces to people. It would have been completely gone by the end of the day if I hadn't suddenly realized that I needed to save my mom a piece! I had just enough left for a fairly good sized piece. She had it and has declared it the BEST thing I have ever made. She constantly begs me to make it again. And you know what, it was so easy that I could!
Tres Leches Cake
Yield: 12 servings
Prep Time: 40 minutes | Bake Time: 30 minutes | Inactive Time: 30 minutes
For the Cake:
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
5 eggs, separated
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/3 cup whole milk
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
¼ cup heavy cream
For the Frosting:
2 cups heavy cream
3 tablespoons granulated sugar
1. Preheat oven to 350 degrees F. Grease and flour a 9×13-inch baking pan and set aside.
2. In a large bowl, whisk together the flour, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolk and ¾ cup granulated sugar on medium-high speed until the mixture is thick and pale yellow. Add the whole milk and vanilla extract and mix to combine. Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
4. Clean out the bowl and the whisk. Add the egg whites to the bowl and whisk at high speed until soft peaks begin to form. With the mixer still running, pour in the remaining ¼ cup of granulated sugar and beat until the egg whites are stiff but not dry.
5. Working in three batches, gently fold the egg whites into the batter until just combined. Pour the batter into the prepared pan and smooth the surface with a spatula.
6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Turn the cake onto a cooling rack and allow to cool completely.
7. Transfer the cake to a rimmed serving plate. Mix together the evaporated milk, condensed milk and heavy cream in a small pitcher. When the cake is cool, pierce the surface of the cake all over with a fork. Slowly drizzle all but 1 cup of the milk mixture over the top of the cake, making sure to get around the edges of the cake. (You can discard the remaining 1 cup of milk mixture.) Allow the cake to absorb the milk mixture for about 30 minutes.
8. To frost the cake, whip 2 cups of the heavy cream with 3 tablespoons of granulated sugar until thick and stiff peaks form. Spread over the surface of the cake. Garnish with maraschino cherries, if desired.
Cantidad: 12 trozos
Preparación tiempo: 40 minutos
Cocer al horno tiempo: 30 minutos
Descanso tiempo: 30 minutos
Para la torta:
1 taza de harina
1 ½ cucharaditas de polvo de hornear
¼ cucharadita de sal
5 huevos, separados
1 taza de azúcar, dividido
1 cucharadita de extracto de vainilla
1/3 taza de leche entero
1 lata de leche evaporada (12 onzas)
1 lata de endulzo leche condensada (14 onzas)
¼ taza de nata para montar
Para el glaseado:
2 tazas de nata para montar
3 cucharadas de azúcar
1) Precaliente el horno a 350 grados de Fahrenheit. Engrase y harina de la 9 x 13 molde y lo reserve.
2) En un tazón grande, bata junto la harina, el polvo de hornear, y la sal; lo reserve.
3) En el tazón de una batidora eléctrico encajó con un batir accesorio, bata las yemas de los huevos y ¾ taza de azúcar a la medio-alta velocidad hasta la mezcla es gruesa y amarilla clara. Agregue la leche entero y extracto de vainilla y se mezcle combinar. Vierta las yemas encima de la harina mezcla y usando una espátula de goma, doble junto con cuidado hasta combinado a fondo.
4) Limpie el tazón y batir. Agregue las claras de huevos al tazón y bata a alta velocidad hasta picos suaves forma. Con la batidora funcionamiento, vierta en la restante ¼ taza de azúcar y bata hasta las claras de huevos son rígida pero no secas.
5) Funcionando en tres lotes, doble con cuidado las claras de huevos en la mezcla hasta apenas combinado. Vienta la mezcla en la molde preparada y alise la superficie con una espátula.
6) Hornee por 30 minutos, o hasta un palillo de diente en el centro vuelve limpiado. Invierta la torta sobre escurre plato para refrescar.
7) Traslade la torta a un plato para servir. Mezcle la leche evaporada, la endulzo leche condensada, y la nata para montar en un pequeño cántaro. Cuando la torta es fresca, perfore la superficie de la torta por toda con un tenedor. Despacio llovizne todo pero 1 taza de la leche mezcla encima de la superficie de la torta, asegúrate de que lo haces por aní los bordes de la torta. (Tú puedes desechas la restante 1 taza de la leche mezcla.) Permita la torta absorber la leche mezcla por más o menos 30 minutos.
8) Glasear la torta, bata 2 tazas de nata para montar con 3 cucharadas de azúcar hasta gruesa y rígida picas forman. Unte sobre la superficie de la torta. Guarnecía con cerezas, si deseado.