This cake is not good for you, but, in the words of Ferris Bueller, or my brother, or both: “It is so choice.”
So here we go, as promised:
Pastel de Tres Leches/Three Milk Cake
Recipe by Kris Rudolph
Yield 1 cake – 12-15 slices
2 Cups flour
1 Tablespoons baking powder
1 Teaspoon salt
1 Cup sugar
3/4 Cups milk
2 Tablespoons vanilla
13 ounces sweetened condensed milk
14 ounces evaporated milk
1 Cup cream
2 Cups whipped cream
1. Preheat the oven to 350 degrees.
2. Grease two 9-inch cake pans.
3. Place the flour, baking powder and salt in a bowl and blend.
4. Separate the 7 eggs. Whip the egg whites until soft peaks form, then slowly adding in the flour mixture.
5. Add the sugar, milk, vanilla and egg yolks to the egg whites. Beat one minute.
6. Pour the batter into the cake pans and bake for 25-30 minutes or until done.
7. While the cake is in the oven, whip the evaporated milk, sweetened condensed milk & cream in a blender,
8. Once you remove the cake from the oven, place the two layers onto separate large trays with a rim. Start pouring the three milks onto the hot cake, using a toothpick to prick the cake and help the milk soak in. (This step must be done while the cake is hot.) All the milk should be absorbed. Don’t stop until it is.
9. Spread fresh whipped cream on one layer. Carefully stack the second layer on top, then decorate the cake with more fresh whipped cream. (You can omit or reduce the sugar from the whipped cream because the cake is so sweet.)
Variation: Chocolate Tres Leches Cake
Add 1/4 Cup milk and 1/4 Cup cocoa to the batter. Also add 1/4 cup cocoa to your whipped cream.
I don’t know who “Kris” is, but he/she deserves a delicious medal of honor for posting it in some random corner of the world wide web so that I could find it.
I think it’s time to try the chocolate version.
One last pic:
So, I thought I missed World Nutella Day. I had it in my head that it was February 2nd but it’s really February 5th (fwooo, that was so close). I’m not obsessed with Nutella. It’s yummy. I actually buy the store brand version of it sometimes cause I’m cheap like that. What fascinates me is that somebody created this product, and it is so awesome that another somebody, or a group of somebodies dedicated a day to it. What an honor. What a privilege. And frankly, I want to make something that awesome. I want a “World (something La created) Day.”
So I’m going to eat this decadent delight not only because it’s delicious but I will eat it in honor of successful creative people everywhere who deserve a “World (something they created) Day.” On February 5th, bust out that crepe recipe, your strawberries, your raspberries and your bananas, and celebrate WORLD NUTELLA DAY (echo echo echo…..).
Question: If you could have a “World (something you created) Day”, what would it be?
Photo: Found through Google Images
It’s Fall now, which means pumpkins, apples, pears, and all sorts of spices that make you want to wrap up in a blanket sipping a warm drink as you watch the season change outside your frosted window.
Ok, actually that doesn’t really happen here in Las Vegas. But it’s raining in the desert which means having something close to what I described above. It also means needing some dee-lish comfort food. This is one of my favorite recipes. After I got it from my sister, Amy, a couple of years ago, I made it practically every other Sunday night.
Last night I demoed them for the ladies at church. They were a hit! Enjoy it!
Yummy Pumpkin Waffles:
2 cups whole wheat flour
1/4 cup sugar
1 Tbs cornstarch
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 large eggs, separated
1 3/4 cups milk (I use reconstituted powdered milk and it works great)
1/2 cup canned 100% pure pumpkin
2 Tbs butter, melted
3/4 cup chopped nuts (optional)
In a large bowl, combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg. In a medium bowl, combine egg yolks, milk and pumpkin; mix well. Add to flour mixture. Stir in butter. In a small mixer bowl with an electric mixer, beat egg whites until soft peaks form. Gently fold into pumpkin mixture.
Preheat waffle iron according to manufacturer’s directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts (or maybe chocolate chips?). Bake in iron according to manufacturer’s directions.
Serve with Pumpkin Maple Sauce. Makes 6 to 8 waffles.
Pumpkin Maple Sauce: In a small saucepan, heat 1/14 cups canned pumpkin, 1 cup maple syrup and 1/4 tsp ground cinnamon until warm.
I also like to sometimes top it with whipped cream and then it’s like pumpkin pie…… but in a WAFFLE! If you’re a breakfast girl like me, it doesn’t get any better.
If sharing food equals love, then just know that my sharing this with you means that I have a huge crush on you.
So, my family actually celebrated our Thanksgiving about 3 weeks ago. What’s a family to do when they’ve already gone through the blood, sweat and tears of a Turkey dinner?
Why, go to a casino buffet of course!
Strange, you say? Totally not classy, you murmur? IMPERSONAL, you scream at me (thus the capital letters)?
Heck no, I respond. Heck. No.
How was your turkey meal today?
I have this thing with the holidays. I love to make food a little bit festive.
Ain’t she great? I really like her.