Post by BigM on Mar 29, 2012 5:35:08 GMT -5
Tres Leche
(Alton Brown)
Grease and flour a 9x13
Cake
1C + 2TBSP AP Flour
1 tsp Baking powder
1/2 tsp Kosher Salt
1 stick (unsalted) Butter (soft)
1 C Sugar
5 whole eggs
1 1/2 tsp Vanilla
Glaze
1 Can (12oz) Evaporated Milk
1 Can (14oz) Sweetened Condensed Milk
1 C half and half (1/2 C milk and 1/2 C cream)
Topping
2 C Heavy Cream
1 C Sugar
1 tsp Vanilla
Directions
Preheat oven to 350.
Mix Flour, Baking Powder and Salt in a medium bowl.
Beat butter until fluffy (about a minute) and sprinkle in all the sugar. Add eggs one at a time, and mixing until combined after each. Add in the vanilla.
Add dry mix a little at a time and mix until thoroughly combined.
Spread the batter into your prepared pan. (It makes a "thin" cake and the batter is thick, you didn't forget anything. lol)
Bake for 20-25 minutes until lightly golden and let cool.
(THIS IS MY ADDITION AND YOU CAN TOTALLY SKIP IT)
Before the cake is totally cooled, I turn it out onto a cookie sheet, run the spatula over the bottom of the 9x13 and then put the cake back in the pan. It takes the top and bottom layers (??) off the cake which helps it absorb the glaze.
(Back to Mr Brown)
Poke the cake repeatedly with some kind of implement. A fork, chop sticks, the handle end of your canning lid "catcher", what ever is near. Whisk all of the milks together, pour over the cake and refrigerate over night.
In the morning, whisk the Heavy Cream, Sugar and Vanilla until thick, spread over cake and chill until you are ready to serve.
(Alton Brown)
Grease and flour a 9x13
Cake
1C + 2TBSP AP Flour
1 tsp Baking powder
1/2 tsp Kosher Salt
1 stick (unsalted) Butter (soft)
1 C Sugar
5 whole eggs
1 1/2 tsp Vanilla
Glaze
1 Can (12oz) Evaporated Milk
1 Can (14oz) Sweetened Condensed Milk
1 C half and half (1/2 C milk and 1/2 C cream)
Topping
2 C Heavy Cream
1 C Sugar
1 tsp Vanilla
Directions
Preheat oven to 350.
Mix Flour, Baking Powder and Salt in a medium bowl.
Beat butter until fluffy (about a minute) and sprinkle in all the sugar. Add eggs one at a time, and mixing until combined after each. Add in the vanilla.
Add dry mix a little at a time and mix until thoroughly combined.
Spread the batter into your prepared pan. (It makes a "thin" cake and the batter is thick, you didn't forget anything. lol)
Bake for 20-25 minutes until lightly golden and let cool.
(THIS IS MY ADDITION AND YOU CAN TOTALLY SKIP IT)
Before the cake is totally cooled, I turn it out onto a cookie sheet, run the spatula over the bottom of the 9x13 and then put the cake back in the pan. It takes the top and bottom layers (??) off the cake which helps it absorb the glaze.
(Back to Mr Brown)
Poke the cake repeatedly with some kind of implement. A fork, chop sticks, the handle end of your canning lid "catcher", what ever is near. Whisk all of the milks together, pour over the cake and refrigerate over night.
In the morning, whisk the Heavy Cream, Sugar and Vanilla until thick, spread over cake and chill until you are ready to serve.