Wednesday, May 6, 2009

Tres Leches Cake and Horchata

This recipe is brought to you by my friend, Michelle Evans! She celebrates Cinco de Mayo with Tres Leches Cake and Horchata.

Tres leches cake:
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum (omitted)
1 pinch salt
Optional garnishes- fresh berries or cinnamon
Preparation:Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
(http://mexicanfood.about.com/od/sweetsanddesserts/r/treslechescake.htm)



Horchata:
1 c rice
5 c water
1/2 c milk
1/2 t vanilla
1/2 t cinnamon
2/3 c sugar

1. blend rice and water in blender for about a minute (until the rice starts to break up into little pieces)
2. let rice and water stand over night (you can blend it again if the rice didn't break up really great the first time)
(i like to let it stand in the refrigerator so it's cold and can be served right away afterward)
3. pour rice water into another container through cheese cloth or a fine strainer (i didn't have either, so i used a cotton dish towel - anything that will keep the rice pieces out of your drink)
4. add milk, vanilla, cinnamon and sugar. mix well.
5. serve chilled over ice or with crushed ice (my personal favorite)

*i changed the ingredients in the recipe a little and after making it this time would tweak it just a little more: i'd do 1+ c rice, 5 c water, 2 c milk, 1 t vanilla, 3/4 t cinnamon, and 1/3 c sugar. you can always add more sugar to taste.


How did you celebrate Cinco de Mayo?
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1 comment:

Nichole said...

OH MY GOSH!!! THIS IS JAVIER'S ALL TIME FAVORITE CAKE...WE ACTUALLY STOPPED AT THIS MEXICAN BAKERY A FEW HOURS AGO ON OUR WAY HOME TO GET SOME (THEY SELL IT BY THE PIECE)BUT THEY WERE OUT! I WILL DEFINITLEY MAKE THIS!

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