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Here's Shannon's recipe.

---------- Forwarded message ---------
From: Shannon Shields <shields.shannon@...>
Date: Sat, Dec 26, 2009 at 11:52 PM
Subject: Re: [Yarnmongers] Calling all bakers
To: <Yarnmongers@...>

Here is the recipe I use. It is a sheet cake, so makes a good 12+ servings.
The Bayless recipe is a lot fancier, and probably tastes a lot more
sophisticated. I've been served Tres Leche in Honduras, Guatemala, Mexico,
Texas, Arizona, and here. It is de rigeur for baby & wedding showers in the
latino communities in this area - considered a somewhat 'girly' cake. I'm
not a huge fan overall, but I've made this cake for work-related gatherings
and now I'm stuck making it because it is always the requested cake. Most of
the tres leches I've had have been mushy, and the cake tends to swim in all
the leches. This one uses a hot-milk sponge which makes a cake sturdy enough
to take all the liquid. Some cakes are flavored with rum, some have a layer
of jam on top of the cake (so sweet it makes my teeth hurt). I use plain,
unsweetened whip cream on top, sprinkled with lots of toasted coconut.

**

In place of microwaving the condensed milk I have used the same quantity of
cajeta to basically the same effect - slightly richer flavour with the
cajeta if you can find it.** A stand mixer is key for the cake - I usually
let it run for about 7 minutes while beating the sugar & eggs.

*Milk Mixture*

1 (14 oz) can sweetened condensed milk

1 ( 12 oz) can evaporated milk

1 cup heavy cream

1 tsp vanilla extract

*Cake*

2 cups (10 ounces) unbleached all-purpose flour

2 tsp baking powder

1 tsp salt

1/2 tsp ground cinnamon

8 Tbsp (1 stick) unsalted butter

1 cup whole milk

4 large eggs, at room temperature

2 cups (14 ounces) sugar

2 tsp vanilla extract

*Frosting*

1 cup heavy cream

1.5 Tbsp light corn syrup (I don't use this or the vanilla - cake is sweet
enough)

1 tsp vanilla extract

1. *For the milk mixture*: Pour the condensed milk into a large
microwave-safe bowl and cover tightly with plastic wrap. Microwave on low
power, stirring and replacing the plastic every 3-5 minutes, until slightly
darkened and thickened, 9-15 minutes. Slowly whisk in the evaporated milk,
cream & vanilla. Let cool to room temperature.

2. *For the cake*: Adjust an oven rack to the middle position and heat the
oven to 325 degrees. Grease & flour a 9x13-inch baking pan. Whisk the flour,
baking powder, salt & cinnamon in a large bowl. Heat the butter and milk in
a small saucepan over low heat until the butter is melted; set aside off the
heat.

3. With an electric mixer on medium speed, beat the eggs in a large bowl for
about 30 seconds, then slowly add the sugar until incorporated. Increase the
speed to medium-high and beat until the egg mixture is very thick and
glossy, 5-7 minutes (this is where the stand mixer really comes in handy).
Reduce the speed to low and slowly mix in the melted butter mixture and
vanilla. Add the flour mixture in 3 additions, scraping down the bowl as
necessary, then mix on medium speed until fully incorporated, about 30
seconds. The batter will be the consistency of pancake batter. Using a
rubber spatula, scrape the batter into the prepared pan and bake until a
toothpick comes out clean, 30-35 minutes (a dark baking pan will cook faster
than a glass one). Transfer the cake to a wire rack and let cool for 10
minutes.

4. Using a skewer, poke holes at 1/2-inch intervals in the top of the cake.
Slowly pour the milk mixture over the cake until completely absorbed (it may
take a few minutes for it to be fully absorbed). Let sit at room temperature
for about 15 minutes, then refrigerate for 3 hours, or up to 24 hours.

5. *For the frosting*: Remove the cake from the regfrigerator 30 minutes
before serving. With an electric mixer on medium speed, beat the cream, corn
syrup, and vanilla to soft peaks, 1-2 minutes. Frost the cake & serve.
Optionally top with toasted coconut or serve with fresh sliced fruit or
berries.


On Sat, Dec 26, 2009 at 7:50 PM, Giovanna Zivny <grzivny@...> wrote:

> I've never made one...but I'd think a Bayless recipe would be a good way to
> go....
>
> Giovanna
>
> On Sat, Dec 26, 2009 at 5:24 PM, Shannon Shields
> <shields.shannon@...>wrote:
>
> >
> >
> > I've got a fantastic one that I've used several times. I think it is
> > an America's Test Kitchen recipe (usually I find them fairly blah but
> > for this particular cake they nailed the texture issues). I'll dig it
> > up and post it later this evening.
> >
> > - Shannon
> >
> >
> > On Dec 26, 2009, at 2:54 PM, Jaya <ermabom@... <ermabom%
> >>
> > wrote:
> >
> > > Amy, Therese, Giovanna, anyone...
> > >
> > > Do you have a great recipe for Tres Leches cake? I want to make one.
> > > Jaya
> > >
> > >
> >
> > [Non-text portions of this message have been removed]
> >
> >
> >
>
>
> [Non-text portions of this message have been removed]
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>


--
Shannon


[Non-text portions of this message have been removed]



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--

Jaya