Saturday, February 14, 2009

Tres Leche Cake

Tres Leche Cake
adapted from a recipe by Alton Brown

Ingredients

For the cake:

  • Vegetable oil
  • 1 1/2 c. flour, plus extra for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 c. unsalted butter, room temperature
  • 1 c. sugar
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract

For the glaze:

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half

For the topping:

  • 2 cups heavy cream
  • 2/3 c. sugar
  • 1 teaspoon vanilla extract

For the cake:

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 2 round cake pans and set aside.

Whisk together the flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pasn and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 10 minutes. Remove cake to wire rack set over a cookie sheet with high sides. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour half the glaze over the cake. Let rest for about 30 min. Turn cake over and pour the rest of the glaze over cake. Let sit until ready to frost, up to 4 hours.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

3 comments:

  1. YUMMY!! The perfect sweet topper for the night :)

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  2. Perfect tres leches, we loved that there was no over-soaking. And it was even pretty to look at.

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