It’s great to be back to foodie penpalling after a month off – I did miss the mystery package coming through the door last month!
So, this month’s package comes from the lovely Fay at Food Fables, who has sent me a wonderfully decadent selection, including:
- Feta and Red Pepper Meze – looking forward to this with some toasted pitta!
- Stilton and Walnut biscuits – These sound wonderful 🙂
- Butter and Seasalt Fudge – I may have started this already *om nom nom nom*
- Caramel coffee – I usually find flavoured coffee a bit hit-or-miss, but this was very nice (I also added a bit of the coconut essence, and that worked really well)
- Coconut essence – I sense that this weekend may include coconut and mango porridge… 🙂
If you’re interested in joining in, pop over to The Lean Green Bean (US/CAnada) or Rocksalt (UK) and they’ll give you the details. It’s great fun – you totally should!
So by popular request I had a second go at this cake, which I made in my last post butthis time I added a bit of rum to the milk syrup mix and added sliced mango as decoration – and it was even better than the last one I made!
I kid you not, I think this is the possibly the most calorific cake I have ever made. And I regret not one bite of it! It is moist, with a springy but substantial mouth-feel, and rich without being heavy. I’d serve this as a pudding rather than an afternoon tea treat, with a little bit of additional cream. Not the traditional version, but utterly gorgeous 🙂
Three Milk (Tres Leches) Cake
1 cup white sugar
5 eggs – yolks and white separated
1/3 cup milk
1 tsp vanilla extract
1 cup all purpose flour
1 1/2 tsp baking powder
3/4 cup (or one small can) sweetened condensed milk
3/4 cup evaporated milk
A sprinkling of desicated coconut
Preheat oven to 350 degrees. Grease a 9 inch by 13 inch baking dish.
Beat the egg yolks with 3/4 cup of sugar until light in colour and double in volume. Mix in milk, vanilla, flour and baking powder. Set aside.
In a small bowl beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar. Beat until firm but not dry. Folk egg whites gently into egg yolk batter mixture. Pour into prepared pan and bake at 350 degrees 35 to 40 minutes or until cake tester inserted in centre comes out clean. Allow to cool 10 minutes before removing from pan.
Cook cake completely; place on a serving plate. Use a 2 prong meat fork or skewer to puncture entire surface of cake.
Mix together sweetened condensed milk, evaporated milk and ¼ cup of the whipping cream. Slowly pour the milk mixture over the cake until absorbed. Take your time and wait between applications so the milk doesn’t run over the sides. The cake really will absorb all the milk.
When all the milk has been absorbed, and the cake is fully cooled, store in the refrigerator. When ready to serve sprinkle with coconut and cover in sliced and whole berries and serve chilled.