Happy Cinco de Mayo!!
I wanted to celebrate this year...with many things. Unfortunately, I was able to only make just one of them. Tres Leches Cupcakes.
The first time I had tres leches cake was the night I went into labor. (No, I don't think it was the cause, rather, a major coincidence!). I loved it so much, I devoured it as if it were going to be my last meal, little did I know, it would be the last I WOULD have for 3 LONG days!
I remember the cake as being tender, and very moist. Heaven.
While on my hunt for a recipe, I pulled out several of my cake books (I think I have about 10). Two of these books had a recipe for tres leches. Martha Stewart's Cupcakes, and Cake Love. I researched both recipes and ended up going with Cake Love's. I think its because it had a ton of ingredients and I felt that if it had that many intricate details--it probably was the best bet. For most, I am sure, MORE ingredients would probably turn you away. Me? I have just about every ingredient imaginable in my pantry. It's a joke at my house that I have so much that if the grocery store doesnt have it...they call me for it.
Anyway, while these were actually pretty easy to make, I must say I was rather unimpressed. Actually, I was really disappointed. The cake turned out DRY and dense. Certainly not someting I look for in a cupcake, much less a cake that is known for being pretty wet in texture. This cake was so dry, it felt like it stuck in my throat. The only tres leches about this would be the 3 glasses of milk I would have to swallow just to get it down! ha! The problem I think was the method--the only milk the cake was actually soaked in was the sweetened condensed milk. Anyone who has worked with sweatened condensed milk knows how sticky it is. It just sat on the top of the cupcake instead of absorbing it. Such a bummer! I may have to try Martha's recipe next time. If anyone has tried it, let me know how it is! Sorry Cake Love, I just don't feel the love for these cupcakes. But I do still heart your frosting recipes! :)
I am not going to post the recipe--If you really want it after my review, email me at detroitfoodexaminer@gmail.com
Happy Cinco de Mayo anyway!
"Mexico, the Beautiful Cookbook" has a lovely and authentic recipe for Tres Leches cake. You might try that one.
ReplyDeleteI wish i had you patience with ingredients or your pantry. I seem to run out of everything constantly and have to alter my recipes to fit. So i never do know how anythings going to taste when it's finished lol.
ReplyDeleteCheck out my blog ;)
http://anonymouscandy.blogspot.com/
These look amazing! Thanks for stopping by-- I'm so glad to help give you hope for your chocoholic hubby. Love the blog!
ReplyDeleteTres Leches Cupcakes! Oh mah Gah deliciousness!
ReplyDeleteTo be honest, the original Tres Leches, as far as I know,comes from Nicaragua. Here is a recipe that I found that should work out nicely.
ReplyDeleteTitle: Nicaraguan Tres Leches Cake
Yield: 6 - 8 Servings
Ingredients
1 cake:
9 egg whites
Instructions
2 cup Sugar
9 Egg yolks
1 tsp Vanilla
1/2 cup Milk
2 cup All-purpose flour
1 Tbsp Baking powder
FILLING:
3 Egg yolks
1 12 ounce can evaporated
Milk
1 14-oz can sweetened
Condensed milk
1 pt Heavy cream
1 tsp Vanilla
1 Tbsp Liqueur (optional - I
Use Amaretto)
MERINGUE:
1/2 cup Water
1 cup Light corn syrup
1 1/2 cups sugar
3 Egg whites
FOR CAKE: Beat egg whites until stiff; set aside. Beat the sugar and
egg yolks until light, about 3 minutes. Add vanilla and milk, then
beat in flour and finally the baking powder. Fold egg whites into
the batter and pour into a generously greased 9-by 13-inch pan. Bake
30 to 40 minutes at 350 degrees, or until cake will spring back in
center when touched. Let cool. (It's OK if cake falls somewhat at
this point.)
FOR FILLING: Beat the three egg yolks for 1 minute at high speed with
an electric mixer. Add the three kinds of milk - evaporated,
condensed and cream - and the vanilla and liqueur, and beat
thoroughly. When the cake has cooled, unmold it onto a dish. Pierce
the cake as thoroughly as possible with a fork. Slowly pour the
filling mixture onto the cake, allowing it to soak in without running
over the sides.
FOR THE MERINGUE: Mix water, corn syrup and sugar in a heavy saucepan
and bring to a boil over medium high heat. Cook until mixture reaches
227 degrees on a thermometer, or will spin a thread when drizzled
from a spoon ( about 30 minutes). Beat egg whites until very stiff.
Slowly beat syrup into egg whites, whisking constantly while pouring
syrup in a steady stream. Allow to cool slightly, then spread on top
and sides of cake. Refrigerate cake at least two hours; it should be
served very cold. Because the cake is very rich, it can serve 20.
A FEW NOTES: Because the cream in Nicaragua is thicker and slightly
more acidic than the ultra-pasteurized heavy cream sold in this
country, to make the cake more authentic use 1 cup of sour cream and
1 cup of heavy cream for the pint of cream specified in the recipe.
Commercial marshmallow cream can be used instead of the meringue.
Also, instead of unmolding the cake I have baked it in a glass pan
and left it in there. I pierce it and pour the filling over it right
in the pan and refrigerate. When I'm ready to serve it, I put on the
meringue. I find it is easier to fill, store and the glass pan keeps
the cake and filling ( which still resembles a heavy milk) very cold.