Thursday, May 3, 2012

In Honor of Cinco De Mayo

Love me some good Mexican Food.  Who doesn't?  It's got everything, flavor, heat, yummy.  I am going to give you the recipe for the one of the most famous desserts...nope, not flan.  Tres Leches Cake.

I made it once before...Here and it was awesome!  So I am going to revisit it as the timing is most appropriate.  So, dust off your souvenir sombreros and maracas and get ready to throw a fiesta that's worthy of the day you're celebrating...Not Mexican you say?  Does it matter?  I'm all for having a party no matter what as long as the food's tasty.  Bastille Day...bring out the snails.  Boxing Day...trifle sounds tasty.  개천절(開天節)  Kimchi anyone?  :)  That last one was fancy wasn't it?

Okay, so embrace your inner Mexican.  Say Viva Mexico and eat some cake!  Oh yeah, and this cake is a bit labor intensive...but just go with it.  Sometimes things that are awesome are worth the work.  This is also going to take two days.  So if you want to make it for Cinco de Mayo...get ready to start making it tomorrow night.  Here's Alton's recipe of Food Network if you want to check it out

Day 1 Cake Portion
Shortening for greasing pan
6 3/4 C. Cake Flour, plus more for dusting pan
1 tsp. Baking Powder
1/2 tsp salt
4 oz. Unsalted Butter, room temp
8 oz. Sugar
5 Whole Eggs
1 1/2 tsp. Vanilla

Preheat oven to 350.

 Lightly grease and flour 13 x 9 cake pan. 

Whisk together the flour, baking soda and salt, set aside until needed. 

Place butter in stand mixer, using the paddle attachment and beat on medium speed until fluffy.  This is going to take about 1 minute.  Switch the speed to low and slowly add the sugar into the fluffy butter.  Make sure to scrape the sides as needed.  Add the eggs one at a time, making sure to mix fully before adding the next egg.  Add vanilla and mix completely.  Add the flour now to the butter mix in 3 separate batches.  Mixing completely between each addition.  Pour batter into prepared cake pan...Now, this is the kicker, it's going to look like the tiniest amount of batter...and that's because it is tiny...but never fear.

Bake for 20-25 minutes until golden brown and smelling wonderful.  Set cake on cooling rack and let cool for about 30 minutes.  Using a fork, poke holes all over in the cake and then let cool fully.

Day 1 Glaze for drenching and soaking
1 12 oz. can Evaporated Milk
1 14 oz can Sweetened Condensed Milk
1 C. Half and Half

Whisk all of the above ingredients together and then pour all over the above cooled cake.  Place in fridge and let sit over night.  The cake will absorb all that 3 milk goodness

Day 2 Whipped Cream for the top
1 pint whipping cream
1/2 C. Sugar
Dash of Vanilla

Right before you are ready to serve, place whipping cream in stand mixer.  Beat on medium speed until cream starts to thicken.  Raise speed up to High and add sugar and vanilla.  Beat until soft peaks form.  Spread all over the cake that is now plump and soggy from a night soaking in creamy goodness.

Top with raspberries if you so choose.  I think the raspberries add a touch of tart which is nice because the cake is seriously sweet.

Devour and love life.  This is a soggy cake, so be aware of this.  If you aren't into the sog...don't make it.

If you want a main course idea...then it's always yummy to go with someChili and Cheddar and Jalapeno Scones ...maybe not 100% Mexican...but still yum.   Here's the recipe courtesy of Smitten Kitchen

Please everybody, have a wonderful and tasty Cinco De Mayo.

Thanks for reading!

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