Tres Leches Cake – La Bomba!

Posted on | July 10, 2010 | No Comments

Adapted from The Pioneer Woman’s recipe. Hers is great, but we made changes so it deserves the subtitle: La Bomba!

You can not say something Spanish like that without a hearty !

Ingredients

1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoon kosher salt
generous pinch or two of freshly grated nutmeg
1 teaspoon cinnamon
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup milk

ICING:
1 pint whipping cream
3 Tablespoons Sugar
Zest of 1 orange

Mix icing ingredients in a mixing bowl and allow to chill together.

Preheat oven to 350 degrees. Liberally grease a 9 x 13 inch pan. Make it one with tall-ish sides.

Whisk together flour, baking powder, salt, nutmeg and cinnamon in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool. You can put it on a serving platter at this point if you like.

Combine condensed milk, evaporated milk, and 1/4 c. milk in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake and try to get as much around the edges as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar and orange zest until thick and spreadable.

Spread over the surface of the cake. Chill until you know you’ll explode if you wait anymore. Serve. If you left it in the pan like I do, there’s no real way to make it pretty when you serve it, sorry. Fortunately, it doesn’t really affect how it tastes.

If you have an aversion to orange zest texture, you might be able to get away with leaving the cream and orange zest together in the fridge for a few hours then strain before whipping.

Category: Foodie Stuff

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