TRES LECHES CAKE AS SUGGESTED BY JEANNE P. 17 NOVEMBER 2022
On 15 November, Jeanne writes: The BEST cake in the universe . . . Tres Leches Cake. My niece was a chef in Colorado; she made Tres Leches for a holiday dinner at her house and I will never ever forget it. I searched online and decided on THIS RECIPE, altho at first look, it really did not appeal to me . . . so much milk seemed like overkill in the white liquid department, (altho I admit I very much enjoy sweetened condensed milk). So Jeanne replied: To me, it was delicious x 1,000. Well, that was enough to get me to try it, with a modification or two. Instead of whole milk - which I don't have anyway - I would use heavy whipping cream, which I did have available. I also added cinnamon to the cake itself. The work station , , , You are wondering, I'm sure, why I have VINEGAR on view . . . whenever you work with egg whites, the bowl, spatula, measuring cup and anything else that will come in contact with the egg whites should be wiped down with vinegar to eliminate any residue left on them from a previous use. Also, the eggs should be room temperature. (Whipping cream should be cold, as should the bowl and beaters.) Sifting the flour, baking powder and salt . . . I do like that little scale. Folding the beaten egg whites into the egg yolk & flour mixture . . . Ready to go into the oven . . . Thirty-five minutes later . . . After the cake cooled, I poked holes with the blunt ends of two chopsticks, rather than with a fork . . . . . . and poured the three milk mixture over the cake . . . I refrigerated the cake for an hour, then made the whipped cream topping, adding gelatin to stabilize it (see recipe and directions HERE) . . . The cake should really sit (COVERED) overnight, but we were anxious to try it, so after another two hours in the fridge, we had a taste test. The cake was very good; flavorful and very very VERY moist; the milk mixture had not yet been completely absorbed; I assume it will be absorbed overnight. Taste-Tester #1 REALLY liked it, especially the whipped cream. We think it's a KEEPER. Thanks for the suggestion, Jeanne! 18 NOVEMBER ADDENDUM Overnight, the entire leche mixture was absorbed; I added some more cinnamon to the topping. Both factors made the cake even more delicious. THE [MODIFIED] RECIPE I USED

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