Happy Friday! Another Recipe Swap is upon us, and the theme for this swap is Secret Recipe Club Style. The idea is that you receive a blog and choose any recipe you wish and all is revealed on the posting day. This is by far my favorite theme for the recipe swaps. I received the blog Eva Bakes and was super excited to look at all of her yummy goodies. Eva has some delicious looking baked treats and I had a hard time deciding what to pick! I almost picked two...but they I came across Tres Leches Cake (originally from Alton Brown). I thought this was perfect considering it is Cinco De Mayo tomorrow! This cake is a favorite of mine and a favorite of my sister as well. I love the texture and the flavor of this cake. For me, the topping was a little too sweet and I would cut back on the sugar next time. Other than that this was so yummy and soooo easy. I hope everyone has a wonderful weekend! Enjoy a margarita tomorrow or whatever tickles you fancy! Thank you to Sarah for putting together this awesome swap!
Cake: Cooking spray to grease cake pans
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
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly oil and flour a13x9 inch baking 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 (you can also do this with a hand 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.
Do not remove the cake from the oven 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.
For 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.
For the topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low 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.
Slice into pieces, plate, and top with strawberries or other desired fruit.