Saturday, October 15, 2011
Boo! Tres Leches Loco Cake.
I'm back! It's the tale end of my vacay and I took a break from it ALL - even my computer. I rode my horse every day and got outside and ate a lot of good food and road tripped a little. And now it's almost over. Scary, indeed.
Anyhow I have a lot to share with you - including some eleventh hour Halloween recipes. So buckle up and hang on!
First off I bring you Tres Leches Loco Cake. From the beloved Pioneer Woman who does wicked, magical things with a can of condensed milk.
What? This cake is ugly, you say? Well I never claimed to be a professional baker. But hell if I don't enjoy doing it!
Tres Leches Loco Cake
1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
For pouring over after baking, whisk together the following:
1 can (14 oz) sweetened condensed milk
1 can (5 fluid oz) evaporated milk
1/4 cup Heavy Cream
2 teaspoons rum, or to taste
dash of maple flavoring (maple extract) or vanilla extract
For the Icing:
1 pint Heavy Cream, For Whipping and 3 Tablespoons Sugar OR Cool Whip
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool (I just cooled in the pan and served it from there - up to you.)
Combine condensed milk, evaporated milk, heavy cream, rum and extract in a small/medium bowl. When cake is cool, gently pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. (USE THE LEFTOVER MIXTURE FOR SERVING OVER ICE CREAM - DELICIOUS! WILL KEEP UP TO 4 DAYS COVERED IN FRIDGE.)
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Or use Cool Whip (works better for transporting.)
Decorate, or not.