Daring Bakers September 2013: Tres Leches cake
(Obligatory blog-checking lines which I regret the cutesiness of every month: "Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!")
I would never say the word "delish," for the record, as I am a grown man.
Anyway, I'm late to post because I've been so busy, but September's challenge was off the hook!! I've always wanted to make a tres leches cake, but for some reason I never got around to it. Partly because I have to admit the idea of a soggy cake sounded pretty unappetizing! There are kids who like to drown their cereal in milk, and those who like to keep their cereal crunchy and liquid-free, and I was always in the latter group. But thanks to the DB, I had a good excuse to try making a tres leches cake despite my doubts!
Eggs before and after! The base cake is an extremely dry, light sponge cake that's mostly eggs with just a little flour and sugar to hold it together.
Out of the oven! Mine may be a little more dense than it should've been, meaning I probably over-mixed the batter a bit, but it still looks pretty good.
After being jabbed at with a fork, the cake is thoroughly drowned in the tres leches liquid and left to sit in the fridge overnight. I swapped out the heavy cream for soy milk, and even then this was insanely sugary!
The next day I used a simple filling/topping of whipped cream with raspberries and carefully put the cake back together--keeping it intact was kind of a challenge since it was so saturated with liquid at this point, but I managed to keep it together.
Here is a carefully removed piece of cake. After taste testing, I have to say: TRES LECHES CAKE IS AWESOME, and I am DEFINITELY saving this recipe to make again. And unlike most cakes, the longer you let it sit, the better it gets! It does take a second to get over the slightly bizarre texture, but the flavor is unbelievable! It's surprisingly simple to make, too. It just requires patience.
This month's challenge was awesome, and I really enjoyed it. This was definitely one of the best kinds of cake I've ever had, and I like that there was no fuss/frills about it. The only downer was that I couldn't take in leftover cake to work to get rid of because of how fragile the cake is!
On to the next challenge!
I would never say the word "delish," for the record, as I am a grown man.
Anyway, I'm late to post because I've been so busy, but September's challenge was off the hook!! I've always wanted to make a tres leches cake, but for some reason I never got around to it. Partly because I have to admit the idea of a soggy cake sounded pretty unappetizing! There are kids who like to drown their cereal in milk, and those who like to keep their cereal crunchy and liquid-free, and I was always in the latter group. But thanks to the DB, I had a good excuse to try making a tres leches cake despite my doubts!
Eggs before and after! The base cake is an extremely dry, light sponge cake that's mostly eggs with just a little flour and sugar to hold it together.
Out of the oven! Mine may be a little more dense than it should've been, meaning I probably over-mixed the batter a bit, but it still looks pretty good.
After being jabbed at with a fork, the cake is thoroughly drowned in the tres leches liquid and left to sit in the fridge overnight. I swapped out the heavy cream for soy milk, and even then this was insanely sugary!
The next day I used a simple filling/topping of whipped cream with raspberries and carefully put the cake back together--keeping it intact was kind of a challenge since it was so saturated with liquid at this point, but I managed to keep it together.
Here is a carefully removed piece of cake. After taste testing, I have to say: TRES LECHES CAKE IS AWESOME, and I am DEFINITELY saving this recipe to make again. And unlike most cakes, the longer you let it sit, the better it gets! It does take a second to get over the slightly bizarre texture, but the flavor is unbelievable! It's surprisingly simple to make, too. It just requires patience.
This month's challenge was awesome, and I really enjoyed it. This was definitely one of the best kinds of cake I've ever had, and I like that there was no fuss/frills about it. The only downer was that I couldn't take in leftover cake to work to get rid of because of how fragile the cake is!
On to the next challenge!