The Pioneer Woman's Tres Leches Cake.

Sometimes when you are sifting through your favorite food blogger's recipes, do you wonder if you made that particular recipe, would it turn out beautifully like pictured?

You too, huh?

Sometimes, when the photos are simply too stunning, I get it into my head that there's no conceivable way that I can execute that recipe. So I don't even try. However, last month I was hosting a baby shower for a fun and funky baby momma, who loves Mexican food. She wanted some Mexican vittles for the shower, so I made up a build-you-own-nachos bar. Choosing and making a Mexican themed dessert, however, was the problem.

One of my very good friends is from Mexico City, and she raves about Tres Leches cake. When we attended her daughter's wedding and tasted it for the first time, I was hooked.

I would make Tres Leches cake for the baby shower. End of story.

I searched and searched, and finally found a recipe from Ree, the Pioneer Woman. Her recipes are amazing; comforting, calorie-laden, wipe-up-the-juices-with-a-hunk-of-bread delicious. I like my plate every time I make one of her dishes, so naturally I had some confidence that the Tres Leches cake would be a breeze.

And - hold on to your underoos - it was a breeze! You can find the original recipe HERE, and read along with me as I make The Pioneer Woman's Tres Leches cake:

First, get all this stuff rounded up:

1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream

And gather this stuff for the icing:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

Then, 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, and bake for 35 to 45 minutes or until a toothpick comes out clean.


Turn cake out onto a rimmed platter and allow to cool.

 

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, 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.


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.

This is NOT 'thick and spreadable'. Keep whipping.


THIS is 'thick and spreadable':


Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

...

Have you ever made Tres Leches cake before? What's your favorite party dessert? Link up in the comments!




3 comments:

  1. I have never made one before, but I have always wanted to. Thanks for sharing the recipe on the Homestead Barn hop. I am keeping this, and hope to try it. Yours looks wonderful!

    ReplyDelete
  2. Question...what do you do with the cup of milk that you put aside? I didn't see it later in the recipe.

    ReplyDelete
    Replies
    1. Nothing! Just toss it. {Although it's tempting to just put a straw in it and drink...}

      Delete

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