How about your preparations for this Easter... I know most of you are pretty busy in planning for Easter...Tres Leches cake is found to be Mexican originated one. This cake is a butter less version and have many air bubbles and so that it absorbs the three milk syrup well.
Thanks a ton to Dhanya Sheen, Remya Kiran and Anju Renjith who told the lazy me to give on my hands to Tres Leches cake. By Gods grace, this came out well. It served us a celebration treat for our taste buds..... I made a fondant Easter bunny for its topping. Isn't it cool.... ? :-)
Recipe source : The daring Kitchen
Ingredients:
Vanilla sponge cake
5 large eggs (separated)
1/2 cup of sugar
21/2 teaspoons of vanilla extract
1 cup of all purpose flour (sifted)
Three Milks syrup
1 can of sweetened condensed milk
1 can of evaporated milk
1 cup of heavy cream/ half n half
1 cinnamon stick
2 teaspoons of rum (or) vanilla extract
Toppings and Flavorings
2 cups of heavy whipping cream (above 35 % butter fat)
1/2 cup of sugar
Fresh fruits
Method:
Preheat you oven to 350oF and grease a 9 inch round baking pan with butter.
Separate the egg whites from yolks.
Beat the egg whites on medium speed for about 3 to 5 minutes and when soft peaks forms, add sugar in small batches .
Whip them until stiff peaks form and set aside.
In another medium bowl, beat egg yolks in medium high speed for 5 to 6 minutes until they become pale colored - creamy and puffy. Now stir in vanilla extract.
Pour egg whites over egg yolks and gently fold them and avoid losing any volume of the batter.
Slowly rain the flour little by little and fold in gently until just combined.
Bake for 25 minutes or more until a toothpick inserted comes out clean.
Three milk syrup
In a medium sauce pan, add sweetened condensed milk, evaporated milk, cream and cinnamon stick and bring it to boil, reduce heat and continue boiling for 5 minutes. Remove from heat and let it cool completely.
Once the mixture is completely cooled, add rum or any flavoring.
Let the cake cool completely. Once cooled, with a sharp knife, split the cake into half and flip the top half of the cake into a base (I used an aluminum foil sheet) and prick holes with a fork.
Gradually brush the milk soaking liquid into all sides of the cake until all absorbed. Let the cake rest in fridge overnight to complete the soaking process.
Topping:
Chill the whipping cream, beater and bowl in refrigerator for about half an hour. Whip the cream and when soft peaks forms, add sugar and continue beating until stiff peaks forms.
Decoration:
Layer some whipping cream on the bottom layer and add your favorite fruit filling. Decorate the top layer with whipping cream and fresh fruits.
I can assure you one thing....that this cake serves your lunch/ dinner table with elegance.....You can see your kids and your hubby's hands moving towards that dessert corner frequently.........and you might see a finished cake base so quickly.... :-)
