Tres Leches Cake

Well, as long as we were setting our sites on Miami, we felt we had to keep them there long enough to try a Tres Leches Cake, the soon-to-be-new-darling of foodies everywhere. (We say soon-to-be-new because it isn't quite there yet; we read about it in professional magazines, but haven't yet seen it mentioned in consumer publications.) This golden sponge cake, liberally soaked with tres leches (three milks: condensed, evaporated, and heavy cream) seems, at first read-through of the recipe, to be unbearably sweet. But wait -- don't turn that page! The cake itself is actually only mildly sweet, allowing the sugar in the milks and frosting to contribute their share of that taste without overwhelming the whole.

Though it apparently isn't traditional, we think this cake would be delightful served with tropical fruit: mango slices, say, or a compote of bananas and pineapple. And again

Cake
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs, separated
1/2 teaspoon cream of tartar or 1/4 teaspoon lemon juice
1 1/2 cups sugar
1/3 cup cold water
2 teaspoons vanilla
1 teaspoon almond flavoring

Tres Leches
1 cup heavy cream
1 small can (14 ounces) sweetened condensed milk
1 small can (5 ounces) evaporated milk
1 tablespoon brandy or light rum, or 2 teaspoons vanilla extract

Frosting
4 egg whites, or 1/4 cup meringue powder dissolved in 1/2 cup cool water
1/8 teaspoon salt
1/4 teaspoon cream of tartar (omit if using meringue powder)
1 1/4 cups sugar
3 tablespoons light corn syrup
1/2 cup water
1 teaspoon vanilla
Cake: In a medium-sized mixing bowl, whisk together the flour, baking powder and salt; set them aside. In a large mixing bowl, beat the egg whites with the cream of tartar or lemon juice until soft peaks form. Set them aside. In a separate bowl, beat the egg yolks until they're pale yellow and fluffy. Add the sugar and continue to beat until the mixture falls from the beaters in ribbons.

Add the 1/3 cup cold water, vanilla and almond to the egg yolk mixture, then stir in the dry ingredients. Gently whisk in the beaten egg whites.

Grease and flour a 9 x 13-inch pan. Spoon the batter into the pan, and level it with a spatula. Bake the cake in a preheated 350°F oven for 28 to 30 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes

Loosen the sides of the cake with a knife, place a serving platter, upside down, over the pan, and gently turn the cake out onto the platter. Using a fork, poke holes all over the cake, and let it cool for an additional 30 minutes.

Tres Leches: While the cake is cooling, combine the heavy cream, condensed milk, evaporated milk, and brandy, rum or vanilla in a small bowl or measuring cup with a spout.

Applying the Tres Leches: When the cake has cooled to room temperature, pour the milk mixture over it slowly, pausing to allow it to soak in. Refrigerate the cake for several hours before frosting; this allows the cake to absorb the milk.

Frosting: In a large mixing bowl, beat together the egg whites (or meringue powder and water), salt and cream of tartar until soft peaks form. Set them aside.

In a medium saucepan, bring the sugar, corn syrup, and water to a boil. Cover the pan and allow the mixture to boil for several minutes. Uncover the pan and boil the mixture until the temperature reaches 240°F (softball stage) on an instant-read or candy thermometer. Immediately remove the pan from the heat, and pour the sugar syrup slowly over the egg whites, beating them on slow speed all the while. After all the sugar is mixed in, beat the frosting on high speed for several minutes, until it's glossy. Stir in the vanilla.

Assembly and Serving: Spread the frosting over the cake. Serve with fresh fruit, if desired. Yield: about 20 servings.





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