Tres Leche Redux: The Rum Edition

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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!

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Tres Leche Cake (or the most calorific thing I have ever made…)

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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

Mixed berries


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. 

Foodie Penpals: August 2013

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I’m slightly delayed in posting my Foodie Penpal blog post for this month – it has been quite a busy few days, one way or another.

This month’s package comes from the lovely Agne, and all the way from Lithuania! Agne very kindly sent me an interesting range of specifically Lithuanian foods, and they’re great!

Buckwheat Honey: This is a type of honey I have never encountered before, but Agne’s Mum says it is the best kind of honey in the world 🙂 I’m keeping this in store for honey breads, as I think the nutty flavour of the honey will work well in that type of baking.

Smoked cheese: I haven’t tried this yet, but it looks great 🙂

Chocolate: a 70% chocolate map of Lithuania! 😀

Pastiles: I’ve never come across anything quite like these before! It seems to be a soft sweet made of whipped fruit juice/pulp and sugar. Agnes sent me three flavours: rhubarb, blueberry and blackcurrent, and they’re all lovely. The rhubarb one in particular is a bit like a cross between a biscuit texture and sherbert!

If you fancy joining our wandering band of gastronauts, meander on over to:  http://thisisrocksalt.com/foodie-penpals if you’re in the UK/Europe, or http://www.theleangreenbean.com if you’re in the States.

Next month I will be taking a short break from FPP as I’ll be away on holidays, but I’ll be back in October 🙂

 

A cake from the cupboard: Chocolate and Hazelnut Cake with Cinnamon Cream-cheese Icing

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(Unfortunately I had to re-use a picture of a previous cake, which looks very similar, as I completely forgot to take a picture of the Chocolate and Hazelnut cake – sorry!)

What do you do with half a small jar of hazelnut butter which is coming up on it’s use-by? It’s lovely stuff, but unbelievably rich! It was a bit pricey, even at 50% off, and I was absolutely determined that I was not going to waste it – and an appropriate cake-making opportunity arose in the departure of a lovely colleague. 

Hazelnut butter isn’t something I’ve seen used much in baking, maybe as a result of the cost, but it’s a great ingredient – full flavour, luxurious texture and utterly indulgent. And as far as possible, I wanted to use up ingredients I happened to have in the cupboard/fridge. I took a basic chocolate cake recipe, and adapted it to suit. In the end, all I needed to buy was the icing sugar 🙂

Chocolate and Hazelnut Cake with Cinnamon Cream-cheese Frosting

4tbs Hazelnut butter
250g butter, at room temperature
250g light muscovado sugar
½ tsp salt
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
250ml milk

Frosting
1/2 cup unsalted butter, at room temperature
6 oz cream cheese (reduced fat is fine), at room temperature
2 cups Icing sugar, sifted
2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1. Grease and line the bases of 2 x 20cm springform cake tins with greaseproof paper. Preheat the oven to 180C (160C fan) 350F / gas 4. Cream together the butter and sugar with ½ tsp salt until light and fluffy.

2. Sift together the cocoa, flour and baking powder. Add the eggs to the butter mixture one at a time and beat until well combined, then fold in half the dry ingredients followed by the hazelnut butter. Fold in the rest, followed by enough milk to give a soft dropping consistency. Divide between the two tins and bake for about 25–30 minutes until firm in the centre.

3. Allow to cool completely on a rack, then make the frosting. Beat all the ingredients together in a blender until smooth. Put one of the cakes on a serving plate and spread a third of the icing on top. Place the second on top, then spread the rest of the icing over it.

Hunger Hurts. (July 2012)

This article, and blog, speak for themselves.

COOKING ON A BOOTSTRAP

Today has seen fourteen job applications go in, painstakingly typed on this Jurassic mobile phone, for care work, shop work, factory work, minimum wage work, any kind of work, because quite simply, this doesn’t work.

For reasons unbeknownst to me, this month my Housing Benefit was over £100 short. I didn’t get a letter that I know of, but I can assume that it’s still the fallout from the cockups made by the various benefit agencies when I briefly went back to work from March to May. Whatever the reason, it’s easy to work out that £670 of rent can’t be paid of £438 of Housing Benefit. So I’m a week in arrears, almost two, as by the time Thursday comes and the next £167.31 is due, there’ll still be nothing coming in. The Income Support went on keeping me afloat, briefly, as did the Child Tax Credit. Now I’m…

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Foodie Penpals: July 2013

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This month’s Foodie Penpal Package comes from the lovely Ellen, who sent me a selection of local goodies, which I have/am looking forward to trying! Thanks Ellen, great selection!

Mr Stanley’s Dark Chocolate Classic Nougat with Almonds – This stuff is basically crack. The OH and I decimated the 100g bar between us in one sitting… Not a proud moment, but this nougat is utterly addictive! Fair to say I will be ordering some of this online…

British Chorizo I love chorizo, so I was delighted to find a pack of British chorizo in my parcel! Made from 100% British pork, fully compliant with welfare standards – what can I say other than I look forward to using this in my next paella!

Ghurkha curry sauce This is curry sauce with a heart! Made by wives and families of serving Ghurkha soldiers, some of the profit goes towards supporting the troops and their families – which is pretty good 🙂 And, what’s more, it sounds utterly delicious! This will be saved for the next time I have friends over for dinner 🙂

If you fancy joining our wandering band of gastronauts, meander on over to:  http://thisisrocksalt.com/foodie-penpals if you’re in the UK/Europe, or http://www.theleangreenbean.com if you’re in the States.

 

Preventing food waste: Spiced Applesauce Loaf Cake

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Hello! It’s been a while – sorry! I haven’t been baking much recently between trying to lose a bit of weight and being away/busy.

But anyway, the OH and I have been on a mission to use up some of the bits and bobs in the freezer and make a bit of space. Earlier this year I stewed and froze a load of apples which were on the turn, and a rainy Sunday afternoon seemed as good a time as any to enjoy a relaxing potter-around in the kitchen!

The recipe suggests adding a cinnamon cream-cheese frosting – which sounds great! – but as the cake was just going back in to the freezer, I didn’t frost mine. 

Spiced Applesauce Loaf Cake

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar (half white caster, half soft brown)
  • 1 egg
  • 1.25 cups unsweetened applesauce
  • 1.5 cups plain flour
  • 1 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1.25 teaspoon baking soda
  • Raisins and/or walnuts to taste – about 1/2 cup of one or both

 To make:

  1. Cream together the butter, sugar, and egg.
  2. Add the flour, spices, salt, and baking soda.
  3. Stir until just blended. Mix in applesauce and raisins/walnuts.
  4. Pour into greased and floured loaf tin.
  5. Bake at 350 degrees for about 50 to 60 minutes, or until loaf springs back when lightly touched with finger.
  6. Cool in pan(s) for 10 minutes, then remove from pan and cool on rack.
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