Tuesday, February 28, 2012

From the Vaults: Cake and Bake

I've managed to create a few homemade desserts in the past several months, even with a rug rat taking up much of the time I'm used to spending in the kitchen.


Here's a slice I remember fondly.  It's from a Tres (actually Cuatro!) Leches Cake.  This cake was amazing.  I doubled the recipe and made two -- one for a friend's birthday and one for myself.  Thanks go to Zach for the recipe.

6 eggs, separated
2 cups sugar
2 cups AP flour
2 tsp baking powder
½ cup whole milk
1 tsp vanilla extract
Topping (leches):
1 can coconut milk
1 can sweetened condensed milk
1 cup heavy cream

OVEN @ 350

Use a mixer: Beat egg whites till soft peak, slowly and sugar to stiff peaks, add yolk one at a time making sure to incorporate each one. Alternate dry and wet ingredients. Make sure to do this part quickly (to not lose volume). Put in a greased rectangular cake pan and bake until golden- maybe 25 mins.

To make the milky topping: in blender/processor- combine all ingredients.

Remove cake from oven, while still warm, poke holes all over the top. Use all the liquid.

You can make this double layered by using two round or square cake pans.

Once you poke holes in the cakes and pour all the liquid in, it works well to wrap the pan up really well with saran wrap an put in the fridge to cool. To get the cakes out of the pans once they have chilled, set the pan directly on your stove burner on low for a bit to warm up the bottom. Then when you flip it over it will pop right out! I just left it in the pan, though, and ate it that way.

Frosting: Top with whip cream blended with sugar and vanilla. In the middle of the two cakes (if stacking), spread whipped cream and some sprinkles of cinnamon.

 Plum cake 1

Plum cake 2

Oh, and I managed to turn out a pretty tasty Plum Cake -- honestly, I'd forgotten where I got the recipe, but I think I used this one. Yum.

Nothing ventured...

And we had a plateful of Apple Fritters -- These came from a kids' cookbook I have.  They were only really right when freshly made (and then quickly got soggy), but were quite good at that point.

Just looking at these photos makes me want to get back to my mixer.  Got any recipes for me to try?


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