Thursday, July 21, 2011

Warning Bad Milk Jokes Ahead! But Tres Leches Cake Too!

This dessert is LEGEN-DAIRY! Hey don’t have a cow! It’s just my nature to milk a joke as much as I can. Ok, don’t hit me!  I’m done for the time being. This is a recipe for Tres Leches Cake found from the cooking section of the one and only (and very lovely) Ree Drummond of The Pioneer Woman.

I’ve been meaning to do a dessert post for a while, and this seemed like a real winner. Simple ingredients, a direct presentation and likely a sweet clean taste. And I got to stab the cake with a fork too.

Please check out Ree’s website for the recipe, and enjoy the photos and vague directions!tresleches 001

Some fun and interesting ingredients. Flour, eggs, condensed milk, baking powder, milk, whipping cream (Heavy would be better! Dammit grocery stores stock it!), evaporated milk, vanilla, salt and sugar (not pictured).

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Greased two pans instead of one in order to make better use of fridge space. I need to invest in some nonstick spray as well...

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Mix together the dry ingredients and set aside.

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Separate the eggs.

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Add sugar.

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Beat til a lovely pale yellow.

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Add vanilla and marvel at how unattractive it is!

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Then beat it again.

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Slowly add egg mixture to dry ingredients.

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And mix in lightly.

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Egg whips whipped to soft peaks.

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Don’t be a dunderhead like me and stop the mixer to add sugar though. Keep it going!

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Still, seems to have turned out ok. Stiff, but not dry.

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Fold into the batter gently.

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Pour into your pan(s). Then bake!

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Mix together all these wonderful three milks. Well, two milks and a cream.

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Too hard to hold a milk jug and take a photo, so deal with it! Ah, baking a success! I think.

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After the sponge cake cools, it is time for some stabbity stabbity!

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Looks all right to me.

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Add the Tres Leches!

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Yes, all of it, really! It will soak in. I actually could have used a bit more of this milk mixture according to my taste testers.

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Smells goooooood.

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So good.

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So good! So good! I got you! Hey!

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Oops, a bit off topic. Time to whip some cream while that milk soaks into the cake.

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Tada. Magic! A bit off, but not bad. I didn’t remove the cake from the pans by the way due to a rather stingy refrigerator real estate agent. It still works fine this way though, so this method may be a bit more convenient for those of you who want to save a cake.

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And now pictures of cake.

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These were udder-ly  (needed to get one more in) delicious! Creamy, milky, sweet, somewhat custardy in the right ways.

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