12/10/2023 0 Comments Mexican vanilla cake![]() ![]() Necessary cookies are absolutely essential for the website to function properly. My Mexican friends also think that the taste is really authentic and just as tasty as the real 3 milks cakes. I decided to try it for the first next cake occasion and here it is – my first but, for sure not the last, Tres Leches – just like from one of those telenovelas I used to watch long ago.Įven though it was a first try, it come absolutely perfect. Some time ago I tried it for the first time in one Peruvian restaurant in Barcelona and I absolutely fall in love with it. I heard about this cake in many of Latin-American telenovelas that used to be popular in my country during my childhood and I remember the name ever since. The texture is light and spongy and becuase it’s soak in a sweet milky mixture makes it melt in your mouth while going straight to heaven. It is a light sponge cake soaked in a mix of 3 milks – condensed milk, evaporated milk and heavy cream. (In that case, I’ll probably leave the buttermilk at 8 or 9 oz and still use the whole egg.) I will also not make a day ahead next time but will try to serve just after the first cooling (GF baked goods dry out something fierce in the fridge!).Tres Leches or Three Milks Cake is traditional Mexican cake widely enjoyed not only in Mexico but all around Latin America. ![]() I also felt like it was too much volume of cake (in height, the slices were about 2/3 cake and 1/3 flan, unlike the even split in the photo here), so I may go even further and try to cut the cake ingredients by a third. I’m going to try another time, but I will probably add another couple ounces of buttermilk to cope with the moisture hungry GF flours. The cake came out SUPER dense and a bit dry, and those can be normal effects of converting to GF. Tried it yesterday with a combo of King Arthur’s GF AP flour for the cake flour, because it has no stretchiness, as cake flour has less gluten (converted to weight using 120g/cup of regular gluten flour) and Cup4cup for the AP flour because it has a bit of xantham gum to replace the gluten in a normal AP flour. Scrape any remaining cajeta from the mold onto the cake. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Remove from the water bath and cool to room temperature, about 1 hour. Carefully slide the pans into the oven, and bake about 50 to 55 minutes, until the surface of the cake is firm to the touch, except for the very center. Pour hot water around the cake to a depth of 1 inch. (I find it easiest to pour the mixture into a small ladle, letting it run over onto the batter.) Pull out the oven rack, set the cake into the large pan, then set both pans on the rack. Slowly, pour the flan mixture over the cake batter. Scrape the cake batter into the prepared cake pan and spread level. In a blender, combine the two milks, the eggs and the vanilla. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute. Beat in about 1/2 of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk. Sift together the all-purpose and cake flour, baking powder, baking soda and cocoa. With an electric mixer (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Set out a deep pan that's larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking. Set a kettle of water over medium-low heat. Microwave the cajeta for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that's 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess. Turn on the oven to 350 degrees and position the rack in the middle. 1 teaspoon Mexican vanilla or pure vanilla extract.1 14-ounce can sweetened condensed milk.1/3 cup plus 1 tablespoon cocoa powder (I like the more commonly available - not Dutch process - cocoa best here).2 tablespoons espresso powder dissolved in 1 1/2 tablespoons hot water OR 3 tablespoons espresso.5 ounces (10 tablespoons) butter, slightly softened.1 cup cajeta (goat milk caramel), store-bought or homemade.A little softened butter and some flour. ![]()
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