The topic of food used to dominate this blog, now all I seemingly talk about is my pregnancy and writer’s block, sorry about that. Well, my good friend Kristina gave me the idea to start these recurring posts about the different kinds of food that Mr. Mondoo and I make. It’s really a great idea. We like to cook, try different kinds of foods, and then brag about how awesome they turn out. Sounds like a blog post to me!
So, let’s get started on this first “Say Aaah!” post, shall we? I know that these posts won’t hold the same amount of sarcasm and wit but some of you may enjoy the recipes and the “food porn” pictures. Oh and I don’t promise that any of these recipes will be healthy or easy to make. They may be, but more often than not, they are just going to be simply delicious. So, try ’em out!
This past weekend, the Mondoo’s celebrated both Mother’s Day and my birthday. At nine months pregnant, all I really wanted for these special days was good food, and by George, that’s what I got! Baby brain prevented me from taking pictures of all of the wonderful food that was made in our house this past weekend so I’ll just focus on the dessert (which we still have plenty of, fortunately for me!)
Tres Leche Cake
According to Wikipedia, tres leche cake is a “sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.”
Mr. Mondoo and I were introduced to tres leche cake by Alton Brown via The Food Network on his Good Eats episode “Milk Made.” Sure, Alton Brown is a little fussy when it comes to exact measurements (he uses weight, kind of a pain) but the man makes a great cake. Don’t believe me? Try it out for yourself!
A couple of notes:
– Although it needs to be made a day in advance so that the cake has time to absorb the milk, it’s worth the wait.
– This is also a perfect cake for the upcoming summer months as it is kept and served cold.
– Some of you may be reluctant to make this cake because of an intolerance to lactose. My advice? Take a Lactaid and get to eating.
– Although I’ve made this cake a few times before, it is important to note that Mr. Mondoo made it this time. One helluva guy!
– If you decide to take my advice and make this fabulous cake (or any recipes that appear in future “Say Aaah!” posts), please leave a comment and let me know how they turned out!
Tres Leche Cake Recipe
For the cake:
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on high until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.