Saturday, November 24, 2007

Tres Leche Cake

The Altitude Adjustment Section
In honor of Pete’s orgasmic experience eating his first slice of Tres Leche cake at Los Potrillos the other night, I thought I would give you my version. I remove the junky over-sweet frosting and replace it with high-quality bourbon whipped cream. The cake is basically traditional.

Ingredients for cake
2 1/2 cups A.P. flour
1 teaspoon baking powder
7 eggs, separated
1 cup granulated Sugar
3/4 cup milk
1 teaspoon vanilla extract
1 can (12 ounces) evaporated milk
1 can (12 ounces) sweetened condensed milk
1 cup heavy cream

Preheat the oven to 375. Grease and flour a 9-inch springform pan. Sift together the flour and baking powder and set aside. In the bowl of your electric mixer, beat the egg whites till frothy and then sprinkle in the sugar and beat till soft peaks form. Then add the yolks one at a time on a slow speed. Next, add one third of the flour mixture and one third of the milk. Repeat till all the flour and milk are incorporated. Add the vanilla. Pour batter into the prepared pan. Bake 35-40 minutes till toothpick inserted comes out clean. Let cool for 10 minutes, then carefully remove from pan. Let cool and cut into 3 layers. In a bowl, combine 2 milks and cream. Pour 1/3 of milk mixture over bottom layer. Then set 2nd layer on top and pour 1/3 more milk then top with third layer and pour the rest of liquid over cake. Frost with whipped cream.

Ingredients for Bourbon whipped cream
2 cups heavy cream
1 cup confectioners sugar
1/4 cup bourbon (Maker’s Mark)
1 teaspoon vanilla

Whip cream till thick, and then add bourbon, then sugar, and then vanilla. Cover cake with frosting.