In the most undramatic return to a blog ever, I thought I’d share a tasty recipe. For Tres Leches cake, you would think you need three milks. But no, for this one you’ll need four. First step, make the cake!
You will need:
to preheat your oven to 350 degrees fahrenheit, or in Switzerland:
Generously butter a 13×9 baking dish. Seriously, lots of butter.
Beat 3/4 cup sugar and 5 lg egg yolks together until light and fluffy, about 5 minutes:
Fold in delicious Swiss dairy products: 1/3 cup milk, 1/2 tsp vanilla, 1 cup all-purpose flour, 1-1/2 tsp baking powder.
Now grab a new bowl and beat the egg whites to soft peaks. If you were in America, you would add 1/2 tsp cream of tartar and have fluffy egg whites. Gradually add remaining 1/4 cup of sugar and continue beating until whites are glossy and firm but not dry. Or, spend 15 minutes on google looking for how to make your egg whites glossy and firm. Give up and gently fold the egg whites in whatever condition into the yolk mixture. Pour this butter into the baking dish.
Bake the cake until it feels firm and inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in a the dish.
Now you should put together the “milk syrup” that makes the magic. Combine 12 oz. evaporated milk,
14 oz. sweetened condensed milk:
1 cup whipping cream:
vanilla, and 1 tblsp rum. Whisk until all blended, then poke tiny holes all over your cake with a fork and slowly pour in the milk syrup. Keep pouring it in till it is all absorbed:
At this stage, once the milk is absorbed, you can let the cake rest for up to a day at least before serving. To serve, take the extra whipping cream and add 1 tblsp vanilla. Then for every cup of whipping cream (I used 3) add 1 tblsp of sugar. Beat until it firms up nicely, then spread over your cake. Tres leches is great on its own but I prefer it with mangos and strawberries served on the side, maybe even some vanilla ice cream. We also used cocoa powder lightly dusted on top: