Happy Cinco de Mayo!
Two words describe this cake.
GET OUT.... GET OUT!
Ok, that is four. But seriously, this cake is shout it from the street good!
Last year, I made tres leches cupcakes that were not only dry, but sticky. A true disappointment since this cake should be extremely moist. This year, I went simple and went with a recipe from "The Joy of Cooking". There weren't a ton of ingredients and this took me about 10 minutes to put together. In my book...there is nothing more simple!
Not only is this cake moist like a sponge when you bite into it, but it melts in your mouth! I know this cake traditionally has maraschino cherries on top, but truthfully, I don't like them. I put cinnamon on the top, instead. In fact, the first time I had this cake, 2 years ago at Forest Grill in Birmingham (February 20th to be exact) it also had cinnamon on top, and was so amazing, I went into labor. (I know...it wasn't the cake...just sheer coincidence, but it's something I will always remember as being 'my last meal').
This cake will definitely have to be on a rotation because to bust this cake out for only Cinco de Mayo would be too sinful.
Now, GET OUT of here and make this cake!
Ole'!
Tres Leches Cake
recipe derived from: "The Joy of Cooking"
Sift together in a small bowl:
1 cup flour
2 teaspoons baking powder
In a separate bowl mix until fluffy and light yellow:
4 egg yolks
1 cup sugar
Then-after beating, add 1/4 cup whole milk. Beat again until combined.
In a clean separate bowl, beat until stiff peaks:
3 egg whites
pinch cream of tartar
In a separate bowl mix together, and set aside:
1/2 cup heavy cream
3/4 cup evaporated milk
3/4 cup sweetened condensed milk
Directions:
Preheat oven to 350.
Fold the dry ingredients with the egg yolk ingredients just until about combined. Then fold in the egg white mixture in 2 portions. Fold gently, just until the whites are mixed in.
Pour batter in a greased 9x9 pan or 11x7 pan. Bake for about 25-30 minutes until a toothpick comes out clean and cake springs back. Mine took about 28 minutes. Let the cake cool for about 10 minutes in the pan. Poke holes in the cake about an inch apart with a toothpick. Pour 3-milk mixture over the top, leaving about 1/8th of a cup leftover (I did because it seemed to be soaked enough) making sure to get all the corners and sides. Cover pan with plastic wrap and put it in the refrigerator for an hour or overnight.
Slice squares and plate. Top with Chantilly cream (recipe below) and sprinkle cinnamon on top, serve immediately after topping with cream.
Chantilly Cream
1.5 cups heavy whipping cream
2.5 tablespoons confectioners sugar
Directions:
Whip cream until soft peaks, add confectioners' sugar. Mix again until combined.
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