Is it my imagination, or did Friday get here quickly this week? I like that! Friday is my favorite day of the week. Why? Because Friday means the start to the weekend. Although I’m normally here most Saturdays, trying to catch up on all of the desk things that didn’t get done during the week, it still feels like a weekend. Usually one or both cats come to Loopy with me to keep me company, and WH is here working on photos. By the afternoon (sometimes early, sometimes late), we knock off and take the rest of the weekend off. And there is always knitting on the weekends, which I also love. (Saturdays used to mean soccer and basketball games. Things change when your kids grow up and head off to college!)
This weekend I’ll be out of town and away from emails today through Monday evening. I’ll catch up as soon as I get back. In the meantime, I wanted to leave you with a good recipe to try. I had Tres Leches Cake in San Antonio a few years ago and have been looking for a good recipe for this for a long time. I adapted this from a Cook’s Illustrated recipe and made it in Colorado over Spring Break. It turned out great (even making ingredient adjustments for the high altitude baking, which is always a gamble. The recipe below is for regular altitude baking.) I hope you enjoy it!
Tres Leches Cake
2 cups unbleached flour
2 cups sugar
8 Tbl. butter, unsalted
4 eggs (room temperature)
1 cup whole milk
2 tsp. vanilla extract
1 tsp. salt
2 tsp. baking powder
1/2 tsp. ground cinnamon
(I would delete the cinnamon the next time. Maybe that’s an important part of Tres Leches cake, but we decided we’d like the flavor better without it.)
1 can sweetened condensed milk (14 oz)
1 can evaporated milk (12 oz)
3/4 cup heavy cream
1 tsp. vanilla extract
1 3/4 cup heavy cream
1 tsp. vanilla extract
4 Tbl. light corn syrup
Start with the milk mixture. Pour the condensed milk into a large bowl and cover with plastic wrap. Microwave it on low power, stirring frequently. You will cook this until it is slightly darker and thickened (about 12-15 minutes). When finished, slowly whisk in the evaporated milk, cream and vanilla. Let cool to room temp.
Preheat oven to 325 degrees. Grease and flour a 9 x 13 pan. Mix together the flour, baking powder, salt and cinnamon and set aside. Heat butter and milk together over low heat until the butter has melted, and set aside.
Beat eggs with electric mixer for about 30 seconds. Slowly add in the sugar until well mixed and beat until this mixture is very thick and glossy (about 5-7 minutes). Reduce speed and slowly add in the butter mixture and the vanilla. Add the flour mixture slowly after that. Pour into prepared pan.
Bake for 30-35 minutes and let the cake cool for 10 minutes on a wire rack.
Use a skewer to poke holes at 1/2 inch intervals across the top of the cake. Slowly pour the milk mixture over the top, until it’s completely absorbed. Let sit at room temperature for 15 minutes, then refrigerate uncovered for 3 hours or longer.
To frost: Remove the cake from the fridge 30 minutes before serving. Beat the frosting ingredients into soft peaks and then frost the cake. The frosted cake can be refrigerated for up to 3 days.
Now that it is May, we have a new “Loopy’s Summer Vacation Contest” starting up! This will be our third summer of sending Loopy out to visit places of interest with you all summer long. (Here are the two photo galleries from past contests. You can see that Loopy has had a LOT of fun traveling and seeing the sites with all of you.) We will include a Loopy postcard with your first May order and will continue while supplies last. Some people pose the Loopy postcard, others take their Little Loopy or their Big Loopy. Whatever works best for you is fine with us. You can start adding your photos to Loopy’s 2009 Summer Vacation photo gallery through your Loopy account, as soon as you get them. (Jill – I nabbed your Beachbum Loopy photo from last year as the Highlight Photo for this year. It was a cute closeup!) We’ll accumulate photos all summer and will do the judging in September. Have fun!