Tres Leches Torte
After a very fierce competition between three highly qualified recipes, the Tres Leches Torte won! A Tres Leches Torte is a springy, spongy and light cake that is soaked with three kinds of milk: evaporated, condensed and whole. Now I have to say this is my first try at a Tres Leches Torte, so I felt a bit helpless when I had to pour about 4 cups of milk on the cake. I even checked Google to see if drowning the cake with milk was the point of Tres Leches… well, it is! Unfortunately that is what made me loose my esteem for the cake. The cake tasted just like that – a cake that has been soaked in condensed milk… not a very nice idea and quite frankly I prefer bread & milk. I did not like this cake one bit. Rating: 2 out of 5.Tres Leches Cake recipe: Martha Stewart
Ingredients:
- ½ cup unsalted butter
- 2 teaspoons pure vanilla extract
- 7 large eggs, separated
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- 2 cups whole milk
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- ¼ cup + 2 tablespoons dark rum
- ¼ cup sugar
- 2 tablespoons water
- 2 cups sliced or diced fresh fruit, such as mangoes and strawberries
- Whipped cream, for serving
Instructions:
- Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch glass or ceramic baking dish.
- Heat butter in a small saucepan over medium heat, swirling occasionally, until butter browns, 6 to 8 minutes. Remove from heat, and stir in vanilla.
- Whisk egg whites, baking soda, and salt with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Add yolks, and whisk until combined. Reduce speed to medium. Add sugar in a slow, steady stream, and mix until combined. Using a rubber spatula, quickly and gently fold butter mixture into egg mixture.
- Combine flour and cinnamon in a small bowl. Sift ⅓ cup flour-cinnamon mixture over egg mixture, and gently fold to combine. Working quickly, sift remaining flour-cinnamon mixture over egg mixture in 2 additions, and gently fold to combine. Pour batter into prepared dish, and bake until golden and a tester inserted into center comes out clean, 20 to 25 minutes.
- Meanwhile, whisk together the 3 milks in a medium bowl. Pour over cake as soon as it comes out of the oven. Transfer cake in dish to a wire rack to cool completely. Cover, and refrigerate overnight.
- Make the rum-fruit topping: Bring rum, sugar, and water to a boil in a small saucepan, and cook until sugar dissolves, 1 to 2 minutes. Let cool for 30 minutes. Toss syrup with fruit. Serve cake with rum-fruit mixture and whipped cream.
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