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CAKE - Tres Leches Cake (BA)
Nb persons: 16
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| Cakes soaked in a sauce are designed so they can be made a day ahead. This classic Latin American version is as moist as promised. JULY 2012 INGREDIENTS | |
| Unsalted butter,, (for pan) | |
| 1 1/2 cups | all-purpose flour plus more |
| 1 tablespoon | baking powder |
| 1/4 teaspoon | ground cinnamon |
| 6 large | egg whites |
| 1 1/2 cups | sugar |
| 3 large | egg yolks |
| 2 1/2 teaspoons | vanilla extract, divided |
| 1/2 cup | whole milk |
| 1 cup | evaporated skim milk |
| 1 cup | heavy cream |
| 1 cup | sweetened condensed milk |
| 1 tablespoon | dark rum |
SPECIAL EQUIPMENT
An 8x8x2" metal cake pan
PREPARATION
Preheat oven to 350°. Butter and flour bottom and sides of cake pan. Set aside.
Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 tsp. vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
Bake cake for 25 minutes. Reduce heat to 325°; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
Whisk 1/2 tsp. vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.
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