We had some people over for dinner the other night, as a thank you for all the help they had given us in moving into our new house. I wanted a dessert that was really going to wow them.
Something so incredibly delicious that they would leave our home thinking about it . . . and still be thinking about it the next day . . . in fact I wanted to make a dessert that would have them thinking about it for the rest of their lives!
There is one incredibly delicious dish that I tasted back in 1970 . . . I was on a school trip to Ottawa, Ontario and we ate at the Cascade Restaurant in downtown Ottawa. I had the Barbequed Chicken the first night we were there . . . it was sooooooooooo good, I had it every night for the rest of the week and I have dreamt about it ever since!
That's how good I wanted my dessert to be. I searched through all of my cookery books and finally decided on this recipe. The Tres Leche Cake recipe from the cookbook entitled, "You Made That Dessert", by Beth Lipton.
It did not dissapoint. I have always wanted to try Tres Leche Cake, and now I have. It is one of those cakes, like that chicken I had long, long ago . . . . will have you thinking about it long after you have eaten it and all that is left are the crumbs . . .
My guests really enjoyed it as did we all. ☺
Unlike the chicken though . . . this cake does not have to remain a distant delicious memory, coz here's the recipe. (I heard that the Cascade Restaurant closed down a long time ago . . . that chicken, well . . . tis destined to be a far off tantalizing memory til the day I die . . . sigh . . . )
*Tres Leches Cake*
A delicious rich and moist cake absolutely stogged full of three creamy milks . . . Evaporated, Condensed and Coconut milks!! Topped off with some sweetened whipped cream, it goes down a real treat with anyone and everyone!
6 ounces unsalted butter, room temperature (12 TBS, or 1 1/2 sticks)
8 ½ ounces of plain flour (2 cups)
2 tsp baking powder
½ tsp salt
7 ounces caster sugar (1 cup)
3 large eggs, room temperature
2 tsp vanilla extract
1 cup milk, room temperature (225ml)
For the soaking liquid:
12 fluid ounces evaporated milk (1 1/2 cups)
14 fluid ounces sweetened condensed milk (1 3/4 cup)
8 fluid ounces canned coconut milk (shake the can well before using) (1 cup)
1 TBS dark rum, or 1 tsp rum extract
12 fluid ounces of double cream (1 1/2 cups)
2 to 3 TBS sifted icing sugar
Preheat the oven to 180*C/350*F. Gas 4. Butter a 9 by 13 inch pan really well and then dust with flour, making sure it is well coated and shaking out any excess.
Whisk the flour, baking powder and salt together. Place the butter into a large bowl Beat it with the sugar until it is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides and beat again. Fold in half of the flour mixture, until the two mixtures are almost combined. Stir in the milk. Fold in the remaining flour mixture, mixing just until combined. Pour into the prepared pan.
Bake for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean and the cake is well risen. Remove from the oven and allow to cool on a wire rack for 20 minutes.
Make the soaking liquid by stirring all the ingredients together in a large beaker.
Using a fork or toothpick, puncture the cake all over carefully. Try not to tear it. Pour the soaking liquid over top, in half cup measures, allowing time for the liquid to soak in before pouring on more. Once the cake refuses to take any more, stop adding it. Let stand at room temperature for 30 minutes. Cover the top with plastic cling film and then chill for at least 2 hours in the refrigerator.
Just before serving whip the cream and coat the cake. Beat the well chilled cream with an electric whisk until it just starts to thicken. Sift in the icing sugar and continue to beat until the cream just holds it’s shape. Be careful not to over whip. Spread over top of the chilled cake in soft waves. Cut into squares to serve.
Sliced strawberries or mangos are very tasty add ons!