tres leches cake

Tres leches …. just in case you don’t know what it means, it’s actually Spanish for “three milk.”  It’s basically a chiffon cake, poked with skewer to make tiny holes after it comes out of oven, and then soaked in three different kinds of milk (hence the name!).

Recipes out there usually call for sweetened condensed milk, evaporated milk, and heavy cream.  I like to replace heavy cream with 2% milk.   Hey, its always a good things to save some calories, so you don’t feel entirely horrible when you stuff your face with this dripping-ly moist cake.

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I took this to a party recently.  Everyone was delighted at the moistness of the cake underneath the layer of fresh cool frosting.  The cake was devoured in no time!

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This recipe is for vanilla; however, my favorite is chocolate Tres Leches.  Maybe I will get around to posting it someday. Until then try this If you haven’t already, and I’m sure everyone in your circles will go ga-ga over it.

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For the cake you will need:

  • 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
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/2 cup 2% milk

Preheat oven to 350 degrees.  Grease 9×13 pan.

Combine flour, baking powder, in a bowl. Separate eggs.

Whisk egg yolks with 3/4 cup sugar until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and gently mix it.

Beat egg whites on high speed until soft peaks form. Pour in remaining 1/4 cup sugar and beat until egg whites are stiff.

Fold egg white mixture into the batter very gently until just combined.  Pour into the pan and spread it evenly.

Bake for 35 or until a toothpick comes out clean.

Mix together condensed milk, evaporated milk, and regular milk in a measuring cup.

Five mins after the cake comes out, poke the cake with skewer or toothpick, make lots of holes all over.

Slowly drizzle the milk mixture over the cake, try to cover the whole thing.

Refrigerate 30 mins before frosting the cake.

For the frosting you will need:

1 cup whipping cream, 35% or more fat
1/4 cup icing sugar
Cocoa powder for sprinkling, optional

Whip the cream on high speed until soft peaks form.

Add icing sugar and continue to beat until stiff peaks from.

Frost the cooled cake and sprinkle with cocoa powder.

Source: the pioneer woman (altered by me)

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pistachio cake with whipped cream frosting

Pistachio = Pretty

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I made this cake for my in-laws.  I regret not making it earlier. The nuttiness of the cake is perfectly balanced by the fluffy whipped cream frosting.

It’s a very classy cake.  It’s classiness is the addition of pistachio meal to the batter.  Most of the pistachio cake recipes out there usually call for pistachio pudding, I believe it has a strong after taste. Using real pistachio takes this cake to another level.

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Shelling the pistachio takes time, but other than that it’s pretty straight forward. I didn’t spend much time decorating the cake.  I just wanted to get it done before in-laws arrive.  I’m hoping for better looking cake next time.  InshaAllah!

My mother in law told my husband that she couldn’t put the spoon down while eating, so I guess it was a winner.  Yessssss.

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You will need:

  • 2 cups self rising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup fine sugar
  • 1 cup pistachio flour (recipe follows)
  • 3 large eggs
  • 3/4 cup plain yogurt
  • 1/2 cup milk
  • 1 cup oil
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon almond extract

In a large nonstick pan heat approximately 2 cup of peeled pistachio toast them carefully without burning them.

Allow them to cool before processing into a fine powder in your food processor.

Sift the meal once. Measure 1 cup (fully packed) of the pistachio meal. Keep the leftovers for the frosting.

Preheat your oven to 350* F.

Grease 3 8″ pan round cake pans or 9X13 pan.

In a large bowl sift the flour, pistachio powder, baking soda, baking powder, and salt. Set aside.

In a separate bowl combine eggs, vanilla essence, almond extract, and sugar until they become pale in color.

Slowly add in the oil, use the whisk to combine.

In a separate bowl add yogurt and milk and mix well.

Gently mix the dry ingredients alternately with the yogurt mixture into the egg mix in 3 separate additions starting and ending with the flour.

Evenly pour the batter into the pans.

Bake for 25-35 minutes or until toothpicks come out clean.  (mine took exact 30 mins) Larger pan takes longer baking time.

Cool the cake completely before frosting.

For the frosting you will need:

  • 2 cups heavy cream (I used 35% whipping cream)
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • Leftover pistachio powder

Using whisk attachment of your stand mixer.  Beat the cream cheese with powdered sugar until well combined.

On a low speed add whipping cream, gradually increase the speed until stiff peaks form.  Be careful not to over mix.

Fold in pistachio powder.  Keep some aside if you plan on garnishing the cake.

Enjoy!!

Adapted from yeast to zest