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Tres Leches Tres Leches Milk: 2 cups Homemade Sweetened Condensed Milk (see recipe below), chilled 2 14-ounce cans sweetened condensed milk 2 12-ounce cans evaporated milk Cake: 9 eggs 1 tablespoon vanilla extract 1 1/2 teaspoons salt 1 1/2 cups (10.5 ounces) sugar 2 1/2 cups (10.5 ounces) cake flour Whipped cream, for serving Raspberry Coulis* (see recipe below), for serving Combine Homemade Sweetened Condensed Milk, sweetened condensed milk, and evaporated milk and reserve in the refrigerator. Preheat oven to 350 degrees F. Lightly butter and flour a 10-inch round, 3-inch deep cake pan. Place eggs, vanilla, salt, and sugar into a 5-quart mixer bowl. Place bottom of mixer bowl directly into a larger bowl of hot tap water and whisk egg mixture until warm to the touch. Remove mixer bowl from water and put on mixer with whip attachment. Beat at medium speed until egg mixture almost starts to flow over edge of bowl. Meanwhile, using a sieve, sift flour twice then place back into the sieve. Remove bowl from mixer and sift flour for a third time into the whipped egg mixture while folding very gently yet thoroughly. Pour finished batter into the prepared cake pan and bake until cake bounces back when pressed in center, about 40 to 50 minutes. Remove cake from oven and cool completely. When cake is cool, remove from the pan and trim off the browned top, bottom, and side surfaces of the cake. Clean cake pan and line with two long, crisscrossed pieces of plastic wrap. Return cake to the pan and slowly pour Tres Leches Milk over the cake. Fold ends of plastic wrap over the top of the cake to enclose completely and refrigerate overnight. Just before serving, unwrap cake and turn upside down onto a 10-inch plate with upturned edges to catch excess milk. Pipe whipped cream on top of cake and serve ice cold accompanied by Raspberry Coulis. * This recipe is delicious served with any combination of fruit purees, such as passionfruit, prickly pear, or mango. Homemade Condensed Milk Makes 2 cups 2 cups nonfat milk 2 cups whole milk 3 tablespoons sugar Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering until reduced to 2 cups. Strain into a container and refrigerate as long as a week. Raspberry Coulis 2 pints fresh or frozen and thawed raspberries 1 tablespoon light rum Juice of 1/4 lime 2 tablespoons sugar, to taste Pinch of salt Gently combine raspberries, rum, lime juice, sugar, and salt in a small mixing bowl. Let sit for 10 to 15 minutes, allowing raspberries to become macerated*. Transfer berry mixture to a blender or food processor. Pulse 2 to 3 times to combine while still leaving some pieces of fruit intact. (If desired, pass through a sieve to remove seeds.) Serve immediately. * The maceration process happens simply by combining berries with a small amount of sugar and sometimes alcohol, thus drawing out the juices of the berries and breaking down their structure. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
