Tuesday, January 19, 2010

Tres Leches

Tres Leches Cake (Rathbun's)

Equipment: Mixer, 9”x 2 ½ “Single Piece Cake Pan - Yield 1 Cake

2C. Sugar
5 Eggs (Separated)
1/3 C. Milk
1tsp. Vanilla Extract
1C. All Purpose Flour
½ T. Baking Powder
½ tsp. Cream of Tartar

Milk Syrup
8oz. Evaporated Milk
14oz. Sweetened Condensed Milk
8oz. Heavy Cream
1tsp. Vanilla Extract
2T. Tequila

Tres Leches Cake:
Preheat Oven 325*/Spray Mold and Paper Sides and Bottom

Beat 1 ½ C. sugar and egg yolks until light and fluffy. Combine milk and vanilla extract; sift
flour and baking powder together. Alternately fold the milk mixture and flour mixture into
the egg yolks until smooth. Reserve. Beat the egg whites with the cream of tartar until soft
peaks are achieved. Gradually add the remaining sugar and continue to beat until whites are
glossy and firm but not dry. Gently fold the white into the yolk mixture. Pour this batter into
the prepared pan and bake for 40-50 minutes or until toothpick inserted comes out dry.
Pierce cake with fork or skewer completely.

Milk Syrup:
Whisk together evaporated milk, sweetened condensed milk, cream, vanilla and rum. Pour
syrup over cakes while still warm until all liquid is absorbed.

Let Tres Leche cake cool completely (4Hrs) and flip out of the cake pan. Slice into desired
amount of portions and serve.

1 comment:

Jolena said...

my favorite part is the alcohol poured over the top after it's been baked. Lol. I found that out the hard way in high school when I ate some and then got the recipe afterward. It's so good though!