I always read the food section of Houston Chronicle on Wednesdays. Some of the most interesting things are written on particular foods, and I have tried many recipes from this section.
Today was a tribute to Tres Leches (a cake soaked with 3 different milks). I have only made this type of cake once. I am going to try this recipe (shown below) that was published in the Houston Chronicle...and let everyone know the verdict. Do not attempt to make this if "weight loss" is part of your vocabulary...its loaded with calories! Doesn't it this recipe make your mouth water???
All credit goes to Houston Chronicle. This is the recipe published in the newspaper and on their website.
TRES LECHES CAKE WITH FRUIT
From My Sweet Mexico by Fany Gerson, to be released fall 2010 by Ten Speed Press
FOR THE CAKE:
2 cups sifted flour
1 1/3 cups sugar, divided use
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
8 eggs, separated
1/4 cup water
1/4 teaspoon vanilla extract
1/2 teaspoon cream of tartar
FOR TRES LECHES:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup dark rum (optional)
Pinch of salt
FILLING AND TOPPING:
2 cups heavy cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
1 cup fresh chopped fruit (strawberries and/or canned peaches are commonly used)
FOR THE CAKE:
Preheat oven to 350 degrees. Grease two (8-inch) cake pans. Put a circle of parchment paper on bottom of each pan.
Mix flour, half of sugar, baking powder and salt in bowl with a whisk until thoroughly combined. Using a whisk, beat vegetable oil, yolks, water and vanilla.
Using an electric mixer, beat egg whites to soft peaks, add cream of tartar and continue beating until you reach stiff peaks but whites aren’t dry. Add 1/4 of the beaten whites to the yolk mixture and fold gently. Add 1⁄3 of the dry mixture and fold gently. Repeat, alternating, finishing with egg whites.
Pour into lined pans and bake in middle rack until top springs to the touch and a toothpick inserted in the middle comes out clean, about 25-35 minutes. Allow to cool slightly and unmold. Remove parchment paper and return to pans.
FOR TRES LECHES:
Mix evaporated milk, sweetened condensed milk, cream, vanilla, rum and salt in medium bowl. Pour half of mixture over one of the cakes and remainder over other cake. Allow to soak in refrigerator.
FOR FILLING AND TOPPING:
Using electric mixer on medium speed, beat heavy cream till it slightly thickens. Add powdered sugar and vanilla and continue beating until it is thick and fluffy. The whipped cream should be stable and smooth.
TO ASSEMBLE CAKE:
Remove cakes from pans and place some of the whipped cream in the center of one. Put the fruit on top, making sure to spread them evenly. Top with other cake and cover with rest of whipped cream. Decorate with fruit as desired.
Makes 14 servings, each 560 calories (52.9 percent calories from fat), 33 g fat, 210 mg cholesterol, 290 mg sodium, 57 g carbohydrates, 1 g dietary fiber, 10 g protein.
Monday, April 27, 2009
It's my birthday...and am wondering whether baking for myself would be a desperate move :)My Facebook wall is filled with lovely wishes and cake comments...hahaha! nah, I think I will hit a bakery with some friends and devour something with caramel...yummmmmy!!
Saturday, April 25, 2009
This sure was one RED cake! I found the recipe on a website after doing research on what a red velvet was. I assumed it would be more chocolatey in taste, but I couldn't be more wrong. It had a yellow cake like taste with its distinct red coloring. It does contain cocoa, but in a very minimal amount. The cake is popular with the Southerners. Typical frosting would be a butter roux icing, but I used cream cheese frosting and had strawberries added in between the layers.
The pictures show the deep red color achieved by using red food coloring.
- ▼ 2009 (9)