My first time
Once upon a time there was a boy who thought he
could not cook. His mother could cook,
his father could cook, and even both of my brothers can cook. That left little old him sitting in the
corner eating his PB and J. That was my
story, at least until my senior year.
Once a year in my Spanish class,
we have a "Day of the Dead" party to commemorate the Mexican
holiday. For this small class
celebration, we each bring in a dish from a recipe book given to us by our
teacher. In this book are a series of
traditional Latin American food. My
first attempt of Day of the Dead Bread only reinforced my lack of cooking
abilities when it did not rise, but like every good fairytale, this one has a
happy ending and that's all thanks to Tres Leches Cake!
~TRES LECHES CAKE~
Ingredients
For the cake:
For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the whole milk in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Optional: Slice one dozen strawberries and spread them evenly across the top of the cake.
The first time I attempted the cake my sophomore year, I had help from my mother, and by "help," I mean she baked the whole thing. I just spread the icing. The second attempt my junior year went a little better! I helped prep the pan and even mixed some of the ingredients (once they were in the bowl, not actually cracking the eggs or anything gross, of course!). Then my senior came along and once again it was time for cake. But tragedy struck, my mother had to work late, meaning she couldn't help me. I was all on my own. It turns out that was the best thing that could've happened to me.
The experience of cooking was completely revamped when I did it alone. When I really focused on what I was doing, it was like all of my senses heightened. The smells of each ingredient drifted pleasantly in the air. They were so pungent I could taste them. The milk and sweet cake turned my kitchen into a bakery. It was then I started having revelations about food. I had a bowl in my arm and a mixer in my hand, making the whipped topping when I realized, "This would taste really good with strawberries!" I finished the topping and immediately ran to my fridge. Luckily we still had a good supply of strawberries. I sliced them then pulled the cake out of the over. I took the sweet milky glaze and poured it over the cake so it could it cool. I gently ran the whipped topping over the whole of the cake and proceeded to place the strawberries across the top. Finally, it got boxed up and put in the fridge over night.
The next morning I was freaking out! What if it's bad? No one is going to eat it! Oh my god, I'm going to make someone sick with my food. I brought my, now questionable, cake to my Spanish teacher. She looked under the lid and said that it looked delicious and the strawberries were a great idea! She took it from me so she could keep in her cooler until my class period at the end of the day. Needless to say it was on my mind ALL DAY. Each class seemed to creep by. I was determined to be the first person to try it that way if it was bad, I could pitch it and have every be none the wiser.
Class finally came along and the food was served. We start with tacos so I tried not to think about the cake that was only feet away from my desk. When I finished my taco I went over to my cake and was horrified to find slices of it missing. Then I heard it, "Who made the Tres Leches?" "Oh, I think Jeff did!" "It's really good! Good job, Jeff!" All the tension was gone and a smile spread across my face. I thanked them and turned to get my own slice. I cut off a bite with strawberry and popped into my mouth. I truly wish that bite could've lasted forever. The cake was wonderfully moist and it retained the perfect amount of milk. The sweet topping was only enhanced by the fruitful taste of the strawberry. Each flavor complimented each other. It was the best creation I have ever made. I left school that day without so much as a single bite left.
This story ends with a boy who now has confidence in his cooking skills. This boy would go on to make more Tres Leches cakes for family occasions and even expand his cooking skills. He makes pastas in pepperoni sauce and he has even come up with his own recipe for raspberry lemonade. Sometimes all you have to do is just be brave and cook.
~TRES LECHES CAKE~
Ingredients
For the cake:
- Vegetable oil
- 6 3/4 ounces cake flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter, room temperature
- 8 ounces sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup whole milk
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla extract
- (Optional) 12 Strawberries
For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the whole milk in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Optional: Slice one dozen strawberries and spread them evenly across the top of the cake.
The first time I attempted the cake my sophomore year, I had help from my mother, and by "help," I mean she baked the whole thing. I just spread the icing. The second attempt my junior year went a little better! I helped prep the pan and even mixed some of the ingredients (once they were in the bowl, not actually cracking the eggs or anything gross, of course!). Then my senior came along and once again it was time for cake. But tragedy struck, my mother had to work late, meaning she couldn't help me. I was all on my own. It turns out that was the best thing that could've happened to me.
The experience of cooking was completely revamped when I did it alone. When I really focused on what I was doing, it was like all of my senses heightened. The smells of each ingredient drifted pleasantly in the air. They were so pungent I could taste them. The milk and sweet cake turned my kitchen into a bakery. It was then I started having revelations about food. I had a bowl in my arm and a mixer in my hand, making the whipped topping when I realized, "This would taste really good with strawberries!" I finished the topping and immediately ran to my fridge. Luckily we still had a good supply of strawberries. I sliced them then pulled the cake out of the over. I took the sweet milky glaze and poured it over the cake so it could it cool. I gently ran the whipped topping over the whole of the cake and proceeded to place the strawberries across the top. Finally, it got boxed up and put in the fridge over night.
The next morning I was freaking out! What if it's bad? No one is going to eat it! Oh my god, I'm going to make someone sick with my food. I brought my, now questionable, cake to my Spanish teacher. She looked under the lid and said that it looked delicious and the strawberries were a great idea! She took it from me so she could keep in her cooler until my class period at the end of the day. Needless to say it was on my mind ALL DAY. Each class seemed to creep by. I was determined to be the first person to try it that way if it was bad, I could pitch it and have every be none the wiser.
Class finally came along and the food was served. We start with tacos so I tried not to think about the cake that was only feet away from my desk. When I finished my taco I went over to my cake and was horrified to find slices of it missing. Then I heard it, "Who made the Tres Leches?" "Oh, I think Jeff did!" "It's really good! Good job, Jeff!" All the tension was gone and a smile spread across my face. I thanked them and turned to get my own slice. I cut off a bite with strawberry and popped into my mouth. I truly wish that bite could've lasted forever. The cake was wonderfully moist and it retained the perfect amount of milk. The sweet topping was only enhanced by the fruitful taste of the strawberry. Each flavor complimented each other. It was the best creation I have ever made. I left school that day without so much as a single bite left.
This story ends with a boy who now has confidence in his cooking skills. This boy would go on to make more Tres Leches cakes for family occasions and even expand his cooking skills. He makes pastas in pepperoni sauce and he has even come up with his own recipe for raspberry lemonade. Sometimes all you have to do is just be brave and cook.